Slow Cooker Pork Roast with Potatoes and Carrots

pork roast shredded in a serving bowl with potatoes and carrots

Slow Cooker Pork Roast with Potatoes and Carrots

Indulge in my easy Slow Cooker Pork Roast with potatoes and carrots - a perfect meal for busy days. Simple and delicious!

Course Main, Main Course

Cuisine American

Keyword crock pot pork roast, crock pot pork roast with potatoes and carrots, pork roast with potatoes and carrots, slow cooker pork roast

Prep Time 10

Cook Time 7

Total Time 7 10

Servings servings

Calories 352kcal

Author Isabel Laessig

Equipment

Slow Cooker 6 qt
large pan

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

Video

Nutrition