5.0 from 9 votes
Old Fashioned Pork Roast with Vegetables and Gravy (Slow Cooker)
This easy Old Fashioned Pork Roast with Vegetables and Gravy (Slow Cooker) recipe is so full of flavor. Tender pork roast smothered in a wonderful gravy.
Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Servings: 6
Calories: 344 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2-3 pounds boneless pork loin or pork butt
- 4 tablespoons vegetable oil divided
- 2 teaspoons salt
- 2 teaspoons smoked paprika
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon dried thyme leaves crushed
- 1 teaspoon chili powder
- ½ teaspoon black pepper
- 1 onion sliced
- 2-3 sage leaves
Sauce:
- ½ cup chicken broth
- ¼ cup balsamic vinegar
- 3 tablespoon brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon minced garlic
- 2 tablespoon water
- 1 tablespoon cornstarch
Instructions
- Pat the pork loin dry with a paper towel. Make cuts on the fat side.
- Heat the oil in a pan. Combine the salt, paprika, garlic powder, onion powder, thyme, chili powder and pepper and season all sides of the pork well with the spice blend. Place in the hot oil and brown all sides well.
- Place the browned loin, fat side up into the crockpot, then add the onion and sage.
- Combine the chicken broth, vinegar, brown sugar, soy sauce, mustard, and garlic together. Pour over the roast.
- Place the lid tightly on the pot and set on low for 8 hours or high for 6 hours. Baste the meat with the sauce occasionally. Check the meat with a thermometer after 5 hours. Continue cooking and checking the meat until it reaches 145°.
- When the roast is done, remove and keep warm. Stir the water and cornstarch together and whisk into the sauce. Set on high and let the sauce cook for another 15 minutes. Return the meat to the pan and spoon the sauce over the meat.
Cup of Yum
Notes
- Add fresh or jarred mushrooms, potatoes, celery or carrots, if desired.
- Pat the roast as dry as possible to ensure that your spices stick to the roast.
- Use a meat thermometer to ensure that your roast is perfectly cooked.
- To prevent overcooking and drying out the meat, use a meat thermometer to test for doneness. Thermometer should read 145° when cooked through.
- Meat may be sliced or shredded for serving.
Nutrition Information
Calories
344kcal
(17%)
Carbohydrates
14g
(5%)
Protein
35g
(70%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.04g
Cholesterol
96mg
(32%)
Sodium
1297mg
(54%)
Potassium
682mg
(19%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
447IU
(9%)
Vitamin C
2mg
(2%)
Calcium
34mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 344
% Daily Value*
| Calories | 344kcal | 17% |
| Carbohydrates | 14g | 5% |
| Protein | 35g | 70% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 96mg | 32% |
| Sodium | 1297mg | 54% |
| Potassium | 682mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 447IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.