Slow Cooker Pork Roast

A pork roast cooked inside the slow cooker with a fork shredding it.

Slow Cooker Pork Roast is a hearty and comforting meal that's simple to make. The pork cooks low and slow with potato and carrots in a flavorful beefy onion broth, until it's fall-apart tender and full of savory flavor. It's the kind of hands-off dinner that feels effortless but tastes like you spent all day in the kitchen.

Course Dinner

Cuisine American

Keyword slow cooker pork roast

Prep Time 15

Cook Time 8

Total Time 8 15

Servings

Calories 530kcal

Author Jessica - Together as Family

Ingredients

5-6 pounds pork shoulder butt roast (see notes)
1 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons olive oil
1 bag (1.5 pounds) yellow or red baby potatoes halved
12 ounces carrots (see notes)
1 box (2.2 oz) beefy onion soup mix (use both packets inside)
2 cups beef broth or beef stock
2 tablespoons cornstarch
1 tablespoon cold water

Instructions

Pat the pork roast dry with paper towel. Season all sides of the pork with the kosher salt and black pepper.
5-6 pounds pork shoulder butt roast, 1 teaspoon kosher salt, 1 teaspoon black pepper
Heat the olive oil in a large skillet pan over medium-high heat. Once hot, add the pork roast and sear it on all sides until browned.
2 tablespoons olive oil
Place the pork roast into the slow cooker. Add the halved baby potatoes and carrots all around it. Sprinkle the beefy onion soup mix seasoning over top of everything, and then pour the beef broth over top.
1 bag (1.5 pounds) yellow or red baby potatoes, 12 ounces carrots, 1 box (2.2 oz) beefy onion soup mix, 2 cups beef broth or beef stock
Put the lid on and cook on LOW for 8-10 hours or HIGH for 7-8 hours. Traditionally, I never cook on high heat in the slow cooker, however, for this recipe it turns out just fine.
In a small bowl, whisk together the cornstarch and cold water until combined well. Pour this into the slow cooker and stir everything together. Let it continue cooking, with the lid on, until the gravy is thickened to your preference (this won't take long).
2 tablespoons cornstarch, 1 tablespoon cold water
Shred the pork or slice it, and serve it with some potatoes and carrots. Drizzle some extra gravy over top of everything. Enjoy!

Notes

Carrots : You can use a bag of baby carrots for ease, or buy a bag (16 oz) of regular carrots, peel them and cut each carrot into 3-5 larger pieces. You won't need to use all of the carrots in the bag, just about 3/4 of them or slightly more.

Beef Broth : I use full salted beef broth, beef stock, or beef bone broth when I make this roast. If you are sensitive to salt then I would recommend using a reduced-sodium or salt-free version of beef broth when making this recipe.

Pork Roast : A pork shoulder butt roast is what most might use in this recipe - another name for it is a boston butt roast. This cut of meat does have a bone in it, which is fine, and it will help add to the moisture that the meat retains while cooking, especially at a lower temperature and slower cook time. A pork shoulder roast does have more marbling and fat layers in it. I prefer using a pork sirloin roast which is a leaner cut of meat, does not have a bone in it, and it comes in smaller sizes so I usually end up having to buy two of them. Bone-in or boneless are both fine to use (I always use boneless and have never found the meat dry at all). Any cut of pork roast will work fine - shoulder roast, round roast, butt roast, sirloin roast, etc. it just depends on how much fat/grease you want in the final dish.

Nutrition