Crockpot Pork Pot Roast
Experience the ultimate comfort food with this Crockpot Pork Pot Roast, a one-pot meal that’s perfect for busy weeknights or hearty family dinners. Featuring a succulent pork shoulder slow-cooked to tender perfection alongside a medley of carrots, potatoes, celery, and onion, this dish is infused with the rich flavors of beef broth, soy sauce, and Worcestershire sauce. Seasoned with a blend of rosemary, thyme, and paprika, and seared to golden-brown before slow-cooking, every bite is packed with warmth and savory goodness. With just 20 minutes of prep time, this low-maintenance recipe fills your home with irresistible aromas as it cooks to perfection in your crockpot. Serve this flavorful pot roast with its savory broth for an effortless, comforting dinner that will quickly become a family favorite.
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Recipe Information
Ingredients
- 4 pounds pork shoulder or pork butt
- 4 medium carrots, peeled and cut into chunks
- 5 medium potatoes, peeled and quartered
- 1 large yellow onion, roughly chopped
- 2 celery stalks, cut into chunks
- 4 garlic cloves, minced
- 2 cups beef broth
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Season the pork shoulder with salt, black pepper, paprika, dried thyme, and dried rosemary. Rub the seasonings evenly over the entire roast.
In a large skillet, heat the olive oil over medium-high heat. Sear the pork on all sides until golden brown, about 3-4 minutes per side.
Transfer the seared pork to the crockpot.
Layer the carrots, potatoes, onion, and celery around the pork in the crockpot.
In a small bowl, combine the beef broth, soy sauce, Worcestershire sauce, and minced garlic. Pour the mixture over the pork and vegetables.
Cover the crockpot with a lid and set to cook on LOW for 8 hours or HIGH for 4-5 hours, until the pork is fork-tender and the vegetables are soft.
Once done, carefully remove the pork and shred or slice it into large pieces. Taste the broth and adjust seasoning if necessary.
Serve the pork hot with the vegetables and some of the broth poured over the top. Enjoy!
Nutrition Facts
Calories |
5868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 394.1 g | 505% | |
| Saturated Fat | 132.1 g | 660% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 7180 mg | 312% | |
| Total Carbohydrate | 243.2 g | 88% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 32.4 g | ||
| Protein | 337.7 g | 675% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 624 mg | 48% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 11536 mg | 245% | |
*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.
