0 from 15 votes
Crock Pot Pork Roast
Crock Pot pork roast is tender and juicy and pairs perfectly with smooth silky gravy and a side of mashed potatoes.
Prep Time
10 mins
Cook Time
8 hrs 10 mins
Additional Time
10 mins
Total Time
8 hrs 30 mins
Servings: 8 servings
Calories: 424 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 5 to 6 pounds boneless pork shoulder roast see notes for other cuts
- 4 cloves garlic thinly sliced
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 large yellow onion sliced
- 8 ounces cremini mushrooms thickly sliced
- 3 ribs celery cut into 1-inch chunks
- 2 medium carrots cut into 1-inch chunks
- 1 cup beef broth
- 1 tablespoon soy sauce
- 2 bay leaves
- prepared mashed potatoes for serving
For the Gravy (optional)
- 3 tablespoons cornstarch more as needed
- 3 tablespoons cold water
- 1 beef bouillon cube optional
Instructions
- If the pork roast has a thick fat cap, trim it down with a sharp knife. Pat the outside of the roast dry with a paper towel.
- Using a paring knife, cut slits in the roast and insert the sliced garlic. Season the roast with salt and black pepper.
- Heat oil in a large skillet over medium-high heat and add the roast. Cook until deeply browned on all sides, about 4 to 5 minutes per side. Transfer the roast to a plate. Reduce the heat to medium and add the onion to the skillet, cook 2 to 3 minutes or until it begins to soften.
- Place mushrooms, carrots, celery, and softened onion in the bottom of a 6qt slow cooker. Add beef broth, soy sauce, and bay leaves.
- Gently place the browned roast, fat side up, in the slow cooker—the roast will not be covered with liquid.
- Cover and cook on low for 8 to 10 hours or until the roast is fork tender.
- Transfer the pork and vegetables to a platter and loosely cover with foil.
- To make gravy, skim the fat off the drippings. Transfer the drippings to a medium saucepan and taste them. If the flavor is light, add 1 bouillon cube. Bring to a rolling boil.
- In a small bowl, combine cornstarch and water. While whisking the drippings, drizzle the cornstarch slurry into the gravy to reach the desired consistency.
- Use a large fork to gently pull the pork and serve with gravy and vegetables over mashed potatoes.
Cup of Yum
Notes
- Pork Roast: Choose Boneless pork shoulder, Boston butt, pork butt, or boneless shoulder butt. Bone-in or boneless both work in this recipe. Avoid pork loin roast or tenderloin; they're too lean for this recipe.
- Leftovers can be kept in an airtight container in the refrigerator for 4 days and in the freezer for 3 months.
Nutrition Information
Calories
424
(21%)
Carbohydrates
13g
(4%)
Protein
48g
(96%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.01g
Cholesterol
155mg
(52%)
Sodium
1281mg
(53%)
Potassium
1218mg
(35%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
6902IU
(138%)
Vitamin C
7mg
(8%)
Calcium
76mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 424
% Daily Value*
| Calories | 424 | 21% |
| Carbohydrates | 13g | 4% |
| Protein | 48g | 96% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 155mg | 52% |
| Sodium | 1281mg | 53% |
| Potassium | 1218mg | 26% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 6902IU | 138% |
| Vitamin C | 7mg | 8% |
| Calcium | 76mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.