Crock Pot Pork Roast and Mushrooms
Delight your taste buds with this Crock Pot Pork Roast and Mushrooms, an effortlessly comforting dish that’s perfect for busy weeknights or cozy family dinners. Tender, slow-cooked pork shoulder is seasoned and seared to golden perfection before simmering for hours with savory cremini mushrooms, aromatic garlic, and onions in a rich, thyme-infused beef broth. The result? A melt-in-your-mouth roast paired with a luscious, homemade gravy thickened right in the crock pot. With just 15 minutes of prep time, this one-pot meal is as convenient as it is delicious. Serve with fresh parsley for a pop of color and enjoy this hearty dinner your family will love. Perfect for slow cooker enthusiasts, this pork roast recipe is sure to become a new go-to favorite!
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Recipe Information
Ingredients
- 3 pounds pork shoulder roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 16 ounces cremini mushrooms, sliced
- 1.5 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the pork shoulder roast evenly with salt, black pepper, and garlic powder on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the pork roast on all sides until browned, about 2-3 minutes per side. Transfer the roast to the crock pot.
In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant, then add the mixture to the crock pot.
Add the sliced cremini mushrooms on top of the pork roast in the crock pot.
In a mixing bowl, combine beef broth, Worcestershire sauce, and dried thyme. Pour this mixture over the pork roast and mushrooms.
Cover the crock pot with the lid and cook on low for 8 hours or until the pork is fork-tender.
Once cooked, transfer the pork roast to a cutting board and shred or slice as desired.
To make a gravy, whisk together cornstarch and water in a small bowl to create a slurry. Stir this slurry into the liquid in the crock pot and let it cook on high for 5-10 minutes until the gravy thickens.
Serve the pork roast with the mushrooms and gravy spooned over the top. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 760 mg | 33% | |
| Total Carbohydrate | 10.5 g | 4% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 3.3 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1014 mg | 22% | |
*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.
