Crock Pot Savory Pork Roast
Get ready to savor the ultimate comfort food with this Crock Pot Savory Pork Roast recipe, a hearty and delicious meal perfect for any occasion. Featuring a fall-apart tender boneless pork shoulder, slow-cooked alongside aromatic vegetables like carrots, celery, and onions, this dish is infused with a fragrant blend of thyme, rosemary, and paprika for a robust flavor profile. The pork is seared to golden perfection before being nestled into a bed of onions and cooked low and slow in a rich broth with a hint of balsamic vinegar. The result? A melt-in-your-mouth roast paired with velvety homemade gravy that will have everyone asking for seconds. With just 20 minutes of prep and the magic of your crock pot, you can enjoy a wholesome, satisfying dinner that’s ideal for family gatherings or weeknight meals.
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Recipe Information
Ingredients
- 3 pounds boneless pork shoulder or pork butt
- 1 large onion
- 3 medium carrots
- 3 stalks celery stalks
- 4 cloves garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup chicken broth
- 2 tablespoons balsamic vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water (for slurry)
Instructions
Peel and slice the onion into thick rings. Place them on the bottom of the crock pot to create a bed for the pork roast.
Peel and cut the carrots into large chunks. Slice the celery stalks into similar-sized pieces. Peel and smash the garlic cloves. Set aside.
Pat the pork roast dry with paper towels. Rub it all over with olive oil.
In a small bowl, combine the thyme, rosemary, paprika, salt, and black pepper. Rub this spice mixture evenly over the pork roast.
Heat a large skillet over medium-high heat. Sear the pork roast for 2-3 minutes on each side until browned. This step is optional but enhances flavor.
Place the seared pork roast on top of the onion bed in the crock pot.
Scatter the carrots, celery, and smashed garlic around the roast in the crock pot.
Pour the chicken broth and balsamic vinegar into the crock pot, ensuring some liquid reaches the bottom to prevent sticking.
Cover the crock pot with its lid and cook on low heat for 8 hours (or on high heat for 4-5 hours) until the pork is fork-tender.
Once the pork is done cooking, carefully transfer it to a serving platter and cover it loosely with foil to keep warm.
Strain the cooking liquid from the crock pot into a saucepan, discarding the solids. Skim off excess fat if necessary.
Bring the cooking liquid to a simmer over medium heat. In a small bowl, mix the cornstarch with water to create a slurry. Slowly whisk the slurry into the simmering liquid to thicken it into a gravy.
Serve the pork roast sliced with the vegetables on the side, and top with the thickened gravy.
Nutrition Facts
Calories |
3952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.8 g | 387% | |
| Saturated Fat | 106.7 g | 534% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 6480 mg | 282% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 26.6 g | ||
| Protein | 241.7 g | 483% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 5370 mg | 114% | |
*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.
