Crockpot Pork Roast

Crockpot Pork Roast – Make this melt-in-your-mouth Crockpot Pork Roast for your next comfort food dinner or holiday bash!

This is the ultimate crockpot pork roast recipe that is the best you’ll ever taste. Hearty, comforting and easy dump-and-go dinner recipe that will be adored by everyone in your family. Fall-apart-tender pork, hearty potatoes, and veggies are cooked low and slow in a rich gravy, so yum and filling.

This post is about how to make Crockpot Pork Roast.

CROCKPOT POT ROAST

If you love lazy, comforting and hearty dinners during the colder weather months, you have to make our crockpot pork roast recipe. It’s the perfect comfort meal that is also a convenient set-it and forget-it dinner idea. Tender, juicy and comforting crockpot dinner everyone will obsess over.

WHY YOU WILL LOVE THIS RECIPE

Hearty and Comforting Dinner. If you are looking for easy, lazy but comforting meals, make our crockpot pork roast that will be loved by everyone.

Dump-And-Go Recipe. Love quick-prep dinner ideas? This recipe is so easy, quick and convenient for busy weeknight meals.

INGREDIENTS NOTES

Here’s everything you need to make this comforting crockpot pork roast! See the recipe card down below.

• 4 lb boneless pork shoulder butt roast

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon Italian seasoning

• ½ teaspoon dried parsley

• 2 lbs yellow baby potatoes, halved

• 1 lb baby carrots

• 1 onion, sliced

• 3 garlic cloves, minced

• 1 cup chicken broth

• ½ cup white wine (optional, can sub with more broth)

• 3 tablespoons cornstarch, to thicken the broth

HOW TO MAKE CROCKPOT PORK ROAST

Place roast into the crockpot and then season with garlic powder, smoked paprika, salt, and black pepper.

Surround with baby potatoes, carrots, onions, and garlic.

Pour the chicken broth into the crockpot. Add a little wine and mix into the cornstarch to dissolve, then pour both into the crockpot.

Cover and cook for 8-10 hours on low, until the roast reaches a minimal internal temperature of 145°F and is fall-apart tender.

Serve with the broth from crockpot. Top with fresh herbs.

TIPS FOR SUCCESS

• You can choose to sear the pork on the stovetop before placing it into the crockpot. In a skillet with a little olive oil, sear both sides of the roast for 4-5 minutes over medium-high heat until browned.

• You can use other cuts of pork like bone-in roast or pork loins. The cooking times may vary depending on the size of meat. Cook until the pork reaches a minimal internal temperature of 145°F and is fall-apart tender.

• Other types of meat can be substituted for the pork in this recipe like chuck roast, brisket, beef stew meat, chicken breasts or thighs, or even turkey breasts or tenderloins.

• You can choose to not cook potatoes in the crockpot and instead make a side of mashed potatoes.

• You can substitute beef or vegetable broth instead of chicken.

• You can make a tomato base by adding 1-2 tablespoons of tomato paste to the crockpot when cooking.

• If the roast comes in netting, you can choose to keep it on or remove it prior to placing in the crockpot. If shredding the roast, I usually just remove it. If planning to slice the roast, I will keep it on because it helps to hold its shape when cooking.

STORAGE AND REHEATING:

• Refrigerate leftovers in a sealed container for 3 or 4 days.

• Reheat on the stovetop over medium heat until heated through.

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Crockpot Pork Roast

Crockpot Pork Roast - Make this melt-in-your-mouth Crockpot Pork Roast for your next comfort food dinner or holiday bash!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 4 lb boneless pork shoulder butt roast
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp Italian seasoning
• 1/2 tsp dried parsley
• 2 lbs yellow baby potatoes, halved
• 1 lb baby carrots
• 1 onion, sliced
• 3 garlic cloves, minced
• 1 cup chicken broth
• 1/2 cup white wine, optional (can sub with more broth)
• 3 tbsp corn starch, to thicken the broth

Equipment

• 6 quart crockpot

Method

 

1. Place roast into the crockpot and then season with garlic powder, smoked paprika, salt, and black pepper.
2. Surround with baby potatoes, carrots, onions, and garlic.
3. Pour the chicken broth into the crockpot. Add a little wine and mix into the cornstarch to dissolve, then pour both into the crockpot.
4. Cover and cook for 8-10 hours on low, until the roast reaches a minimal internal temperature of 145°F and is fall-apart tender.
5. Serve with the broth from crockpot. Top with fresh herbs.

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