Crockpot Pork Roast
Crockpot Pork Roast Recipe
This slow-cooked pork roast is fall apart tender and so flavorful with each bite, just like mom or grandma used to make. This recipe makes an easy and delicious Sunday or weeknight dinner, especially on cold winter nights. Throw the first 8 ingredients into the slow cooker before work or church, then all you have to do is make gravy and some mashed potatoes when the pork is done. This comfort food dinner makes for easy clean up, so you have more time to relax and enjoy time with family.
Recipe and Images adapted from eatingonadime.com.
Prep Time: 10 minutes
Cook Time: 6-8 hours
Servings: 6
Ingredients
- 3 lbs. pork roast (you can also use a pork tenderloin, boneless pork shoulder or pork butt in this recipe instead.)
- 4 carrots (peeled and cut into large pieces)
- 1/2 onion (diced into large pieces)
- 4 cups chicken broth
- 1 teaspoon minced Garlic
- 1/2 teaspoon Italian Seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup water (for the gravy)
- 2 tablespoons cornstarch (for the gravy)
Instructions
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Add the pork and all other ingredients except the cornstarch and the ¼ cup of water into the crock pot.
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Cover and cook on low for 6-8 hours or on high for 3-4 hours until the pork is cooked through (internal temperature of 145 degrees F).
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Remove the pork and slice.
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Next, make the gravy. In a small bowl whisk together the ¼ cup of water and the cornstarch.
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Remove 2 cups of the liquid from the crock pot and place in a saucepan.
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Whisk in the water and cornstarch mixture in with the liquid.
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Heat over medium high heat. Bring the mixture to a boil, stirring frequently for 3-5 minutes until it begins to thicken.
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Drizzle the gravy over the roast, carrots, and mashed potatoes when serving and enjoy!
- Add potatoes and celery to the crock pot instead of making mashed potatoes and gravy, for even easier cleanup. Ladel the juice from the crock pot onto the meat and veggies when serving.
- Cut the carrots, onion, and potatoes (if cooking in the crock pot) into larger pieces so they don't get too soft while the meat is cooking.
- Experiment by adding fresh herbs such as thyme or rosemary for extra flavor.
- If making gravy, use only cornstarch, Not flour. Cornstarch is flavorless so will thicken the juice without changing the flavor.
- Refrigerate the leftovers in an airtight container for up to 5 days.
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