A perfectly seared pork roast is slow-cooked with tender potatoes, carrots, and fresh herbs for a hearty, flavorful meal with minimal effort.
Why I Love This Recipe
This slow cooker pork roast is one of those cozy meals that practically makes itself. Here’s how it comes together in just a few easy steps!
First, you'll rub the roast with a spice mix, sear it for a crispy crust, then sauté onions and garlic. Add broth, place the roast in the slow cooker with the vegetables and cook on low for 5-6 hours. Done!
If you’re feeling fancy, I’ve also included a super easy homemade gravy recipe to serve on the side (but honestly, it’s also good on its own, you might not even need it).
The best part? Your house will smell amazing as this simmers away! It’s the perfect comfort food for a busy day when you want a home-cooked meal with minimal effort.
Recipe Ingredients
For The Pork Roast:
- 1 pork loin roast (about 4 lbs)
- ¼ cup avocado oil - or vegetable oil
- 2 Tbsp Italian seasoning
- ½ tsp salt
- ½ tsp ground black pepper
Other Ingredients:
- 1 Tbsp avocado oil - or vegetable oil
- 3 minced garlic cloves
- ½ cup chopped yellow onion
- 1 lb baby potatoes - sliced in half
- 1 lb baby carrots - or regular carrots peeled and cut into 2" pieces
- 2 cups beef broth
- ½ tsp salt
- ¼ tsp ground black pepper
- 4 sprigs rosemary
- 4 sprigs thyme
- 2 cups frozen peas
Kitchen Equipment I Used
- Slow Cooker - A programmable one works best so you can set it and forget it.
- Frying Pan - To sear the roast before adding to the slow cooker. If you have a cast iron pan those work great!
- Spatula - you'll need a rubber spatula to scrape the bottom of the pan.
- Measuring spoons and cups - this magnetic set sticks together in the drawer to keep things more organized.
How To Make Crockpot Pork Roast
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Prep The Roast
Pat the roast dry with paper towels. Brush ¼ cup avocado oil (or vegetable oil) on all sides of the pork roast. In a small bowl, mix together 2 Tbsp Italian seasoning, ½ tsp salt, and ½ tsp ground black pepper. Rub this mixture over the roast on all sides.
STEP 2: Sear Roast
Heat a large pan on the stove over medium-high heat. Once hot, add 1 Tbsp cooking oil (or avocado or vegetable oil - needs to be high smoke point cooking oil).
Sear the pork roast for 2–3 minutes per side, until browned crust forms. (If you have a long roast like I did, it’s difficult to sear the end sides, so skip them.)
Once a side is seared, use tongs to flip the roast to the other long side and sear again. After searing, add the pork roast to the slow cooker in the center.
STEP 3: Onion + Broth
In the same pan, add ½ cup chopped yellow onion and 3 minced garlic cloves. Cook for about 1 minute, until fragrant. Add in 2 cups beef broth, ½ tsp salt, and ¼ tsp black pepper to the pan. Let the mixture simmer for about 30 seconds, scraping up any flavorful bits from the bottom of the pan.
STEP 4: Add Broth
Pour the broth mixture into the slow cooker over the pork roast.
STEP 5: Add Potatoes + Carrots
Now add 1 lb baby potatoes (sliced in half) and 1 lb baby carrots around the roast. Add 4 sprigs rosemary and 4 sprigs thyme.
STEP 6: Cover and Cook
Cover the slow cooker and cook on low for 5–8 hours, or until the pork is fall-apart tender and the vegetables are cooked through. In the last hour of cooking, add 2 cups frozen peas around the roast.
How To Know When It's Done
Check that the roast is done by poking the center with a meat thermometer.
- Medium Rare = 145°F
- Medium = 150°F
- Well Done = 160°F
I highly recommend that you do not use the slow cooker time to finish as it can easily overcook the pork. Instead, check the pork temperature using a meat thermometer around the 4 ½ hour mark if it's on low.
STEP 7: Cover and Cook
Once the pork is done, remove it from the slow cooker and let it sit for 20 minutes before slicing to allow juices to redistribute. Serve with the vegetables and some of the delicious cooking liquid from the slow cooker or make gravy from it - see that step below.
How To Make Gravy (Optional)
- In a small bowl, mix together 3 Tbsp cornstarch with 3 Tbsp cold water until there are no more lumps.
- Pour 2 cups of liquid from the slow cooker through a fine mesh strainer. Add the strained liquid to a sauce pan over medium-high heat along with the liquid cornstarch mixture, ½ tsp salt and ¼ tsp ground black pepper. Bring to a simmer and continue to stir until the gravy has thickened. Pour into a gravy boat to serve alongside the pot roast.
Recipe Tips
- Use a Meat Thermometer: To make sure your pork roast is cooked perfectly, use a meat thermometer. Don't rely on the cooking times. 145°F is your sweet spot for juicy and tender!
- Prep Ahead: This recipe is perfect for busy days—prep everything in the morning and let the slow cooker do all the work while you go about your day. Just make sure to check it with that meat thermometer after about 4 ½ - 5 hours.
How To Store Leftovers
- REFRIGERATE - Let the roast cool completely, then slice or shred it and place it in an airtight container. It’ll keep in the fridge for up to 3-4 days.
- TO FREEZE - For longer storage, freeze the leftovers in a freezer-safe bag or container for up to 3 months—just thaw and reheat when you're ready to enjoy it again! Perfect for quick meals later in the week.
Have A Question?
- Got a question about this recipe? Leave a comment below—I’m happy to help!
- Tried this recipe? Share it with friends and leave a star rating below—I’d love to hear what you think!
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Ingredients
- 1 pork loin roast - about 4 lbs or 1.9 kg – needs to be marinated
- ¼ cup avocado oil - or vegetable oil
- 2 Tbsp Italian seasoning
- ½ tsp salt
- ½ tsp ground black pepper
Other ingredients:
- 1 Tbsp avocado oil - or vegetable oil
- 3 minced garlic cloves
- ½ cup chopped yellow onion
- 1 lb baby potatoes - sliced in half
- 1 lb carrots - peeled and cut into 2" pieces (about 6 carrots)
- 2 cups beef broth
- ½ tsp salt
- ¼ tsp ground black pepper
- 4 sprigs rosemary
- 4 sprigs thyme
- 2 cups frozen peas
Instructions
- Pat the roast dry with paper towels. Brush ¼ cup avocado oil (or vegetable oil) on all sides of the pork roast. In a small bowl, mix together 2 tablespoon Italian seasoning, ½ teaspoon salt, and ½ teaspoon ground black pepper. Rub this mixture over the roast on all sides.
- Heat a large pan on the stove over medium-high heat. Once hot, add 1 tablespoon cooking oil (or avocado or vegetable oil - needs to be high smoke point cooking oil).Sear the pork roast for 2–3 minutes per side, until browned crust forms. (If you have a long roast like I did, it’s difficult to sear the end sides, so skip them.)Once a side is seared, use tongs to flip the roast to the other long side and sear again. After searing, add the pork roast to the slow cooker in the center.
- In the same pan, add ½ cup chopped yellow onion and 3 minced garlic cloves. Cook for about 1 minute, until fragrant. Add in 2 cups beef broth, ½ teaspoon salt, and ¼ teaspoon black pepper to the pan. Let the mixture simmer for about 30 seconds, scraping up any flavorful bits from the bottom of the pan. Pour the broth mixture into the slow cooker over the pork roast.
- Now add 1 lb baby potatoes (sliced in half) and 1 lb baby carrots around the roast. Add 4 sprigs rosemary and 4 sprigs thyme.
- Cover the slow cooker and cook on low for 5–7 hours, or until the pork is fall-apart tender and the vegetables are cooked through. In the last hour of cooking, add 2 cups frozen peas around the roast.
- Once the pork is done, remove it from the slow cooker and let it sit for 20 minutes before slicing to allow juices to redistribute. Serve with the vegetables and some of the delicious cooking liquid from the slow cooker or make gravy from it - see that step below.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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