Pork Roast Crock Pot with Mushrooms
Transform your weeknight dinners with this hearty and flavorful Pork Roast Crock Pot with Mushrooms recipe! Featuring a tender, slow-cooked boneless pork shoulder roast, earthy baby bella mushrooms, and a rich, savory gravy infused with garlic, onions, and herbs, this dish is pure comfort food at its finest. The magic happens in your crock pot, where the pork becomes irresistibly tender after absorbing the umami-packed combination of soy sauce, Dijon mustard, and chicken broth. With just 15 minutes of prep time and a luxurious eight-hour slow cook, this recipe is a stress-free way to deliver gourmet-level flavor to your table. Perfect for family meals or cozy gatherings, this crock pot pork roast is best served over mashed potatoes or rice, with fresh parsley adding a vibrant finish.
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Recipe Information
Ingredients
- 3 pounds boneless pork shoulder roast
- 16 ounces baby bella mushrooms
- 1 large onion
- 4 units garlic cloves
- 1.5 cups low-sodium chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 tablespoons parsley (optional, for garnish)
Instructions
Pat the pork shoulder roast dry with paper towels. Season it evenly with salt, black pepper, paprika, and dried thyme.
Heat olive oil in a large skillet over medium-high heat. Sear the pork roast on all sides until golden brown, about 2-3 minutes per side. Transfer the seared pork to the slow cooker.
Thinly slice the onion and quarter the baby bella mushrooms. Mince the garlic cloves.
Scatter the onions, garlic, and mushrooms around and on top of the pork in the slow cooker.
In a small mixing bowl, whisk together the chicken broth, soy sauce, and Dijon mustard. Pour the mixture over the pork and vegetables.
Cover the slow cooker with the lid and set it to low. Cook for 8 hours, or until the pork is fork-tender.
Once cooked, carefully remove the pork from the slow cooker and place it on a cutting board. Let it rest for 10 minutes before slicing or shredding.
To make the gravy, strain the cooking liquid into a saucepan, discarding solids. Heat the liquid over medium heat until simmering.
In a small bowl, mix the cornstarch and cold water to create a slurry. Slowly whisk the slurry into the simmering liquid to thicken the gravy. Adjust seasoning with additional salt and pepper if needed.
Serve the sliced or shredded pork with mushrooms and onions, drizzled with the gravy. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
4003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 306.4 g | 393% | |
| Saturated Fat | 100.0 g | 500% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 4820 mg | 210% | |
| Total Carbohydrate | 59.7 g | 22% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 20.5 g | ||
| Protein | 266.3 g | 533% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 246 mg | 19% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 6280 mg | 134% | |
*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.
