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Serve up comfort in a bowl with my super easy Slow Cooker Pork Roast with Potatoes and Carrots! This effortless yet flavorful meal practically cooks itself with straightforward ingredients and steps, making it a dish the whole family will love.
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- Slow Cooker Pork Roast with Vegetables and Potatoes
- Slow Cooker Pork Roast with Vegetables Ingredients
- Crock Pot Pork Roast Recipe
- Crock Pot Pork Roast with Potatoes and Carrots Tips
- Crock Pot Pork Roast FAQ
- Crockpot Pork Roast Storing Instructions
- Old Fashioned Roast Recipes
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Slow Cooker Pork Roast with Vegetables and Potatoes
Some days are long and exhausting, and all you want is a warm, comforting meal without spending hours in the kitchen. We all crave something simple, cozy, easy, and tasty – and that’s exactly what you will love about this slow cooker pork roast recipe!
This crock pot pork roast, it’s about rustic simplicity combined with herbs, veggies, and wine for a mellow, comforting meal that doesn’t compromise on depth of flavor! Every bite is tender, juicy, and delicious.
Best of all, once you sear the pork and set the veggies in the pot, that’s it! Let the slow cooker do the work, and drink in the amazing aroma of tender pork roast as it cooks all by itself. Your next family dinner just got so much easier!
Slow Cooker Pork Roast with Vegetables Ingredients
- Pork loin roast
- Onion
- Carrots
- Celery
- Gold or red potatoes
- Butter
- Vegetable oil
- Tomato paste
- Red wine
- Thyme
- Rosemary
- Bay leaves
- Beef broth
- Cornstarch
- Parsley
- Salt and pepper
Crock Pot Pork Roast Recipe
- Season pork tenderloin on all sides with salt and pepper to taste. Pat down the seasoning.
- In a large skillet, heat unsalted butter and vegetable oil over medium-high heat. Once the butter melts, add the seasoned roast and sear until golden brown on all sides. Transfer the seared roast to a large slow cooker.
- Add the diced yellow onion and garlic powder to the pan. Cook, stirring occasionally, until golden, then stir in the tomato paste and cook for another minute. Transfer this mixture to the slow cooker.
- Add dry red wine to the pan, scraping up the browned bits from the bottom – that’s where the flavor is! Cook for 2-3 minutes until the wine reduces by half, then add it to the slow cooker.
- Finally, add chopped carrots, sliced celery stalks, red potatoes, dried thyme, dried rosemary, and bay leaves to the slow cooker, followed by beef stock.
- Cover and set the slow cooker over low heat. Cook until the pork and vegetables are fork-tender, about 6-8 hours.
- During the last hour of cooking, place cornstarch in a small bowl. Add about ¼ cup of the broth from the slow cooker. Whisk until well combined and pour back into the slow cooker, stirring gently to mix.
- Continue cooking on LOW until the sauce thickens, about one hour. Adjust seasoning to taste with salt and pepper.
- Remove the pork from the slow cooker and shred it with two forks. Discard bay leaves.
- Sprinkle the roast with fresh parsley and serve warm with the tender vegetables, slightly thickened sauce, and sides of choice!
Crock Pot Pork Roast with Potatoes and Carrots Tips
- Remember to sear the pork! Searing the meat adds tons of flavor to the meat itself, and it gets even better when you de-glaze the pan with wine afterward. Don’t skip this step!
- Season the meat generously with salt and pepper. You can even add fresh herbs or a bit of garlic and paprika.
- Never cook pork roast on high. Pork roast gets tough and dry cooked on high heat, and should always be cooked low and slow.
- Consider adding more herbs halfway through the cooking time. Sprigs of fresh rosemary and thyme will imbue the roast with incredible flavor.
Crock Pot Pork Roast FAQ
Yes, it’s important to put at least a little bit of liquid into a slow cooker with pork! This is especially vital with lean cuts such as tenderloin, which take a lot more liquid to keep tender than fattier cuts like pork shoulder or butt.
You should always brown pork roast before slow-cooking it. While it’ll safely cook completely without doing so, browning the meat will massively enhance the depth of flavor. Neglecting to brown the meat can lead to it being one-dimensional and lacking in flavor.
Yes! You can use pork tenderloin, boneless pork shoulder roast, pork butt, or any pork roast cut you prefer. You can even make pork chops in the crockpot this way – see my Slow Cooker Pork Chops recipe!
Crockpot Pork Roast Storing Instructions
- Refrigerator: After cooling, store leftover pork roast in two separate containers, one for the shredded pork and another for the gravy and vegetables. Keep in airtight containers in the fridge for 3-4 days.
- Freezer: Pork roast can be frozen! Store the meat and vegetables separately in airtight containers and freeze for up to 3 months. Make sure to let them cool first.
- Thawing and Reheating: Chilled leftovers can be easily reheated in the microwave for 1-2 minutes, though I suggest breaking up the potatoes into smaller pieces to ensure even heating. Frozen leftovers should be heated on the stove until completely warmed through.
Old Fashioned Roast Recipes
- Dutch Oven Chuck Roast
- Sirloin Tip Roast
- Mississippi Pot Roast
- Slow Cooker Chuck Roast
- Eye of Round Roast
For an elegant pork roast dinner, see my Rack of Pork Recipe!
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Recipe
Slow Cooker Pork Roast with Potatoes and Carrots
Equipment
- Slow Cooker 6 qt
Ingredients
- 1½ lb Pork loin
- ½ Onion chopped
- 3 Carrots chopped
- 2 stalks Celery chopped
- 4 Yukon Gold potatoes or red potatoes
- 2 Tablespoons Butter
- 1 Tablespoon Vegetable oil
- 1 Tablespoon Garlic powder
- 2 Tablespoons Tomato paste
- 1 cup Red wine
- 1 Tablespoon Thyme dried
- ½ Tablespoon Rosemary dried
- 2 Bay leaves
- 3 cups Beef broth
- 2 Tablespoons Cornstarch
- Fresh parsley for garnish
- Salt and black pepper to taste
Instructions
- Season pork tenderloin on all sides with salt and pepper to taste.1½ lb Pork loin, Salt and black pepper
- In a large skillet, heat unsalted butter and vegetable oil over medium-high heat. Once the butter melts, add the seasoned roast and sear until golden brown on all sides. Then transfer the roast to a large slow cooker.2 Tablespoons Butter, 1 Tablespoon Vegetable oil
- Add the diced yellow onion and garlic powder to the pan. Cook, stirring occasionally, until golden, then stir in the tomato paste and cook for another minute. Transfer this mixture to the slow cooker.½ Onion, 1 Tablespoon Garlic powder, 2 Tablespoons Tomato paste
- Add dry red wine to the pan, scraping up the browned bits from the bottom – that's where the flavor is! Cook for 2-3 minutes until the wine reduces by half, then add it to the slow cooker.1 cup Red wine
- Continue to cook for 2-3 minutes until the sauce reduces by half. Pour into the slow cooker with the roast and onions.
- Finally, add chopped carrots, sliced celery stalks, red potatoes, dried thyme, dried rosemary, and bay leaves to the slow cooker, followed by beef stock.3 Carrots, 2 stalks Celery, 4 Yukon Gold potatoes, 1 Tablespoon Thyme, ½ Tablespoon Rosemary, 2 Bay leaves, 3 cups Beef broth
- Cover and set the slow cooker over low heat. Cook until the pork and vegetables are tender, about 6-8 hours.
- During the last hour of cooking, place cornstarch in a small bowl. Add about ¼ cup of the broth from the slow cooker. Whisk until well combined and pour back into the slow cooker, stirring gently to mix.2 Tablespoons Cornstarch
- Continue cooking on LOW until the sauce thickens, about one hour. Adjust seasoning to taste with salt and pepper.
- Remove the pork from the slow cooker and shred it with two forks. Discard bay leaves.
- Sprinkle the roast with fresh parsley and serve warm with the tender vegetables, slightly thickened sauce, and sides of choice!Fresh parsley
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