Easy Crock Pot Pork Roast
Transform your weeknight dinner routine with this Easy Crock Pot Pork Roast—a slow-cooked masterpiece that's brimming with rich, savory flavors and hearty comfort. Featuring a perfectly seasoned 3-pound pork shoulder roast, seared to golden perfection, and nestled atop a bed of tender onions and garlic, this one-pot meal combines convenience with gourmet taste. Infused with aromatic thyme and rosemary, and surrounded by chunks of carrots and potatoes, every bite is a celebration of rustic simplicity. With just 15 minutes of prep time, this hands-off recipe lets your crock pot do all the work, creating a tender, fall-apart roast that’s perfect for family dinners or meal prep. Plus, don’t forget to drizzle the natural juices for an irresistible finishing touch—your table is sure to be the talk of the season!
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Recipe Information
Ingredients
- 3 pounds pork shoulder roast
- 2 tablespoons olive oil
- 1 large onion
- 3 cloves garlic cloves
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup chicken broth
- 4 medium carrots
- 4 medium potatoes
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Season the pork shoulder roast with salt, black pepper, dried thyme, and dried rosemary.
Sear the pork roast on all sides in the hot skillet until golden brown, about 2-3 minutes per side. Remove from heat.
Peel and slice the onion into thick rings. Mince the garlic cloves.
Place the onion slices and minced garlic at the bottom of the crock pot.
Set the seared pork roast on top of the onion and garlic layer.
Peel and cut the carrots into chunks, and quarter the potatoes. Arrange them around the roast inside the crock pot.
Pour the chicken broth over the vegetables and pork roast.
Cover the crock pot with the lid and cook on low heat for 8 hours, or until the pork is tender and easily pulled apart with a fork.
Once cooked, remove the pork roast and vegetables from the crock pot. Shred the pork with a fork if desired.
Serve the pork roast with the vegetables, drizzled with some of the flavorful juices from the crock pot.
Nutrition Facts
Calories |
4634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.4 g | 388% | |
| Saturated Fat | 100.1 g | 500% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 5183 mg | 225% | |
| Total Carbohydrate | 221.3 g | 80% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 32.0 g | ||
| Protein | 274.3 g | 549% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 9548 mg | 203% | |
*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.
