Super Yummy Crock Pot Pork Roast
Tender, juicy, and packed with flavor, this Super Yummy Crock Pot Pork Roast is the ultimate comfort food for busy days. Featuring a perfectly seasoned boneless pork shoulder roast seared to golden perfection, this recipe takes minimal prep time before slow-cooking to tender, pull-apart goodness. A medley of hearty vegetables—carrots, potatoes, and onions—cooks alongside the roast, soaking up a savory broth infused with Worcestershire sauce and fresh rosemary. The rich, homemade gravy made from the leftover cooking juices is the perfect finishing touch. With just 15 minutes of prep and an 8-hour hands-free cook time, this crock pot recipe is a fuss-free way to serve an irresistibly satisfying family meal that’s bound to become a household favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 lbs Pork shoulder roast (boneless)
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tsp Garlic powder
- 1 tsp Paprika
- 1 tsp Onion powder
- 2 tbsp Olive oil
- 1 large Yellow onion, sliced
- 3 medium Carrots, peeled and cut into chunks
- 4 medium Potatoes, peeled and quartered
- 1.5 cups Beef broth
- 2 tbsp Worcestershire sauce
- 2 sprigs Fresh rosemary
- 2 tbsp Cornstarch
- 2 tbsp Water
Instructions
Season the pork shoulder roast on all sides with salt, black pepper, garlic powder, paprika, and onion powder.
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. Remove from skillet and set aside.
Place the sliced onion, carrot chunks, and potato quarters into the bottom of the crock pot, creating a bed for the pork roast.
Place the seared pork roast on top of the vegetables in the crock pot.
In a small bowl, whisk together the beef broth and Worcestershire sauce. Pour the mixture over the pork roast and vegetables.
Add the fresh rosemary sprigs on top of the roast for extra flavor.
Cover and cook on low heat for 8 hours, or until the pork is tender and easily pulled apart with a fork.
Once the roast is fully cooked, transfer it and the vegetables to a serving platter and keep warm.
Strain the cooking liquid into a saucepan and bring it to a simmer over medium heat.
In a small bowl, whisk together the cornstarch and water to make a slurry. Slowly whisk the slurry into the simmering liquid to thicken it into a gravy, about 2-3 minutes.
Serve the pork roast and vegetables with the gravy drizzled on top. Enjoy!
Nutrition Facts
Calories |
5686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 393.1 g | 504% | |
| Saturated Fat | 131.9 g | 660% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 5484 mg | 238% | |
| Total Carbohydrate | 206.4 g | 75% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 25.6 g | ||
| Protein | 346.3 g | 693% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 473 mg | 36% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 9857 mg | 210% | |
*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.
