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
Calories: 439kcal | Carbohydrates: 18g | Protein: 53g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 138mg | Sodium: 555mg | Potassium: 1286mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7838IU | Vitamin C: 25mg | Calcium: 63mg | Iron: 3mg
The nutritional information provided is an estimate and is per serving.
Save This Recipe:Follow us on Pinterest @MadeByAndi
