Crock Pot Country Pork Roast or Beef
Elevate your next family dinner with this hearty Crock Pot Country Pork Roast or Beef recipe—a comforting, slow-cooked classic that’s as flavorful as it is easy to prepare. Featuring your choice of tender pork shoulder roast or beef chuck roast, this dish combines the savory goodness of seared meat with a medley of wholesome vegetables like baby potatoes, carrots, and onions. Infused with aromatic spices like thyme, rosemary, and paprika, and simmered in a rich beef broth with a splash of Worcestershire sauce, this meal delivers incredible depth of flavor. Perfect for busy weeknights or leisurely weekends, it’s a one-pot wonder that’s low-effort yet high-reward, leaving you with perfectly tender meat and a silky, homemade gravy. Serve with the vegetables for a complete, satisfying meal that the whole family will love. Keywords: crock pot roast, country pork roast, beef chuck roast, slow-cooked dinner, easy family meal, comfort food.
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Recipe Information
Ingredients
- 3 pounds pork shoulder roast or beef chuck roast
- 1 large yellow onion, chopped
- 3 medium carrots, peeled and cut into chunks
- 1.5 pounds baby potatoes, halved
- 4 cloves garlic cloves, minced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Season the pork roast or beef with salt, black pepper, paprika, thyme, and rosemary.
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until golden brown, about 2-3 minutes per side. Remove and set aside.
Place the chopped onion, carrots, baby potatoes, and minced garlic in the bottom of the crock pot.
Place the seared roast on top of the vegetables.
In a medium bowl, mix beef broth and Worcestershire sauce. Pour the mixture over the roast and vegetables.
Cover the crock pot with the lid and cook on low for 8 hours or until the meat is tender and easily shredded with a fork.
Once cooked, remove the roast and vegetables from the crock pot and place them on a serving platter, tented with foil to keep warm.
In a small bowl, whisk together the cornstarch and water to make a slurry. Add it to the crock pot's remaining juices and stir to thicken into a gravy. Cook on high for 5-10 minutes, whisking occasionally, until the sauce reaches your desired thickness.
Serve the roast sliced or shredded with the vegetables and gravy on the side.
Nutrition Facts
Calories |
4351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.0 g | 371% | |
| Saturated Fat | 98.3 g | 492% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 5718 mg | 249% | |
| Total Carbohydrate | 182.4 g | 66% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 25.6 g | ||
| Protein | 269.1 g | 538% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 416 mg | 32% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 8119 mg | 173% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
