The Ultimate Crock Pot Pork Roast
Transform your dinner routine with "The Ultimate Crock Pot Pork Roast," a melt-in-your-mouth meal that defines cozy home cooking. This slow-cooked masterpiece starts with a perfectly seasoned pork shoulder roast, seared to lock in flavor, and nestled atop a hearty bed of tender carrots, baby potatoes, and caramelized onions. Infused with a rich, savory sauce made from beef broth, balsamic vinegar, soy sauce, and brown sugar, this dish offers bold, well-balanced flavors with every bite. Enhanced by fragrant herbs like thyme and rosemary, this one-pot pork roast is incredibly easy to prepare and perfect for impressing your family or guests. With minimal effort and the magic of your slow cooker, you’ll have a wholesome comfort food dish that’s as satisfying as it is simple. Perfect for weeknight dinners or special occasions, this recipe is a must-try for anyone looking for the ultimate crock pot dinner experience.
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Recipe Information
Ingredients
- 3 pounds pork shoulder roast
- 1 large yellow onion, sliced
- 4 cloves garlic cloves, minced
- 4 medium carrots, peeled and cut into chunks
- 2 cups baby potatoes, halved
- 1 cup beef broth
- 2 tablespoons balsamic vinegar
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons brown sugar
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
Instructions
Pat the pork roast dry with paper towels and season all sides generously with salt, black pepper, paprika, thyme, and rosemary.
Heat the olive oil in a large skillet over medium-high heat. Sear the pork roast on all sides until browned, about 3 minutes per side. Remove the roast from the skillet and set aside.
In the same skillet, add the sliced onion and garlic. Sauté until fragrant and slightly softened, about 2 minutes.
Place the carrots and baby potatoes in the bottom of the crock pot. Layer the sautéed onions and garlic over the vegetables.
Place the seared pork roast on top of the vegetable base.
In a small bowl, whisk together the beef broth, balsamic vinegar, soy sauce, Worcestershire sauce, and brown sugar. Pour the mixture over the pork roast and vegetables.
Cover the crock pot with its lid and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the pork is fork-tender and the vegetables are cooked through.
Once cooked, carefully remove the pork roast from the crock pot and shred or slice as desired.
Serve the pork roast with the vegetables, spooning over some of the flavorful cooking juices from the crock pot.
Nutrition Facts
Calories |
4007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.0 g | 387% | |
| Saturated Fat | 100.1 g | 500% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 5652 mg | 246% | |
| Total Carbohydrate | 76.8 g | 28% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 44.2 g | ||
| Protein | 256.4 g | 513% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 376 mg | 29% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 5544 mg | 118% | |
*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.
