This hearty Slow Cooker Pork Roast with potatoes and carrots is an easy recipe that’s great for feeding a crowd. You’ll love the savory flavors of this classic comfort food that comes together so easily in your slow cooker!
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Perfect as the centerpiece for a family meal, this slow cooker pot roast is easy to make! It’s great for Sunday dinner or any holiday feast and features simple ingredients you know and love.
Why This Recipe Works
With tender and juicy pork, healthy veggies, and a delicious homemade gravy, this slow cooker pork roast with potatoes and carrots is a classic family meal!
It all comes together easily in the slow cooker and cooks all day for perfect hearty meat and veggies come dinnertime.
You can easily add your favorite vegetables for additional nutrition or to customize the flavors, and aside from the gravy this recipe is completely hands off!
If your family loves pork, I also recommend my Teriyaki Grilled Pork Tenderloin or this fantastic Garlic Rosemary Pork Shoulder!
Ingredients Needed
- Pork Shoulder: I prefer to use a bone-in pork roast.
- Seasonings: Combine salt and black pepper with paprika and garlic powder for classic savory flavors.
- Olive Oil
- Veggies: My favorite veggies to add to pork roast are carrots, potatoes, garlic, and onions.
- Chicken Stock: Chicken broth will prevent the pork roast from drying out. You can also use vegetable broth or beef broth.
- Fresh Herbs: Rosemary and thyme are great to add some refreshing herbal flavor.
- Gravy: For the homemade gravy, you’ll need some butter, flour, and the drippings from the slow cooker.
How to Make this Slow Cooker Pork Roast
- Step 1: Pat the roast dry and season on all sides with salt, pepper, paprika, and garlic powder. Sear in a skillet for 2 to 3 minutes on each side, then place in the bottom of the slow cooker.
- Step 2: In the same large skillet, cook the carrots and onion until slightly browned, then add them to the slow cooker with the pork.
- Step 3: Finish by adding the potatoes, rosemary, thyme, and garlic to the slow cooker.
- Step 4: Cook on low for 8 hours or on high for 5 to 6 hours. When the roast is done cooking, remove the vegetables and strain out chunks and herbs from the liquid left in the crock pot.
- Step 5: In a skillet over medium high heat, melt the butter and whisk in the flour.
- Step 6: Add any juices from the slow cooker and whisk into the flour mixture. Bring to a simmer and allow the gravy to thicken.
Recipe Tips
- You can use a pork shoulder or a pork butt roast for this recipe.
- Feel free to add additional seasonings like onion powder, red pepper flakes, or Italian seasoning, and more herbs like oregano, tarragon, or cloves.
- You can use any kind of potato you like, as long as they’re chopped into 2-inch pieces. I recommend red potatoes or Yukon gold potatoes. Russet potatoes may get a bit too soft and mushy as they slow cook.
- If you don’t want to make the gravy, you can also just drizzle the juices from the slow cooker over the meat and veggies.
- Searing the roast is technically optional, but I recommend not skipping it. Having a seared exterior adds so much flavor!
- Store any leftover pork in an airtight container in the fridge for 3 to 4 days. You can reheat the leftover in the microwave, or pop them in the oven. Cover them with aluminum foil in the oven to prevent the roast and veggies from drying out.
- You can also keep leftovers in a freezer-safe container and freeze for several months. Thaw in the fridge before reheating.
