Crockpot Pork Roast With Potatoes & Carrots
You can’t beat a crockpot dinner when you need some classic comfort food with very little effort, and this slow cooked pork roast is the one-pot dinner you’ll keep coming back to for family dinners, the holidays, and lazy Sunday afternoons. It feeds 8 people and leftovers reheat really well!
I think you’ll also love my crockpot beef bourguignon, crockpot chicken pot pie, crockpot poor man’s stew, crockpot Texas roadhouse pot roast, and crockpot chicken pot roast!
Why You’ll Love This Recipe:
- A true one pot meal – no need for any extra sides, so it’s really hands-off
- Classic comfort food made easy
- Minimal prep and very little hands-on cooking
- Tender, fall-apart pork every time
- Potatoes and vegetables cook right alongside the meat
- The flavorful cooking broth doubles as a simple gravy
What You’ll Need
This recipe keeps things simple with a pork shoulder roast, baby potatoes, carrots, and onions all cooking together in the slow cooker.
The pork is seasoned with a blend of garlic, smoked paprika, herbs, salt, and pepper, while chicken broth creates a flavorful cooking liquid that doubles as a simple gravy for serving. A splash of white wine is optional, but adds a little extra depth if you have it!
How It Comes Together
Everything goes straight into the slow cooker, so it’s a dump & go meal that’s super easy!
As the pork cooks low and slow, it becomes fork tender while the potatoes and carrots soak up all of the savory flavors from the broth and seasonings.
By dinnertime, you’ll have a complete comfort food meal ready to serve, along with plenty of flavorful cooking juices to spoon over the top.
Recipe Notes & Tips
- For extra flavor, you can sear the pork in a little olive oil before adding it to the slow cooker. A few minutes on each side is all it takes to develop some nice color.
- Use a meat thermometer to make sure the pork reaches at least 145°F. For the most tender results, cook until it’s easily pulled apart with a fork.
- If your roast comes wrapped in netting, you can leave it on if you plan to slice the pork. If you’d rather shred the meat, it’s easier to remove the netting before cooking.
- The cooking liquid is packed with flavor, so don’t forget to spoon some over the pork and vegetables when serving.
- If you’d like a thicker gravy, let the cornstarch fully dissolve before adding it to the slow cooker.
Variations
- Swap the pork shoulder for a bone-in pork roast or pork loin. Just keep in mind that cooking times may vary.
- Use beef broth or vegetable broth instead of chicken broth if that’s what you have on hand.
- Add 1–2 tablespoons of tomato paste to the cooking liquid for a richer, deeper flavor.
- Prefer mashed potatoes? Leave the potatoes out of the slow cooker and serve the pork over homemade mashed potatoes instead.
- This same method also works well with chuck roast, brisket, chicken thighs, chicken breasts, or turkey breast for a different spin on the recipe.
- Add extra vegetables such as parsnips, celery, or mushrooms to make it even heartier.
Storage & Reheating
Store leftover pork, vegetables, and broth in an airtight container in the refrigerator for 3–4 days.
To reheat, warm everything together in a saucepan over medium heat until heated through. You can add a splash of broth if needed to loosen things up and keep the pork nice and juicy.
Crockpot Pork Roast With Potatoes & Carrots
Ingredients
- 4 lb boneless pork shoulder butt roast
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ½ teaspoon dried parsley
- 2 lbs yellow baby potatoes halved
- 1 lb baby carrots
- 1 onion sliced
- 3 garlic cloves minced
- 1 cup chicken broth
- ½ cup white wine optional, can sub with more broth
- 3 tablespoons cornstarch to thicken the broth
Instructions
- Place roast into the crockpot and then season with garlic powder, smoked paprika, salt, and black pepper.
- Surround with baby potatoes, carrots, onions, and garlic.
- Pour the chicken broth into the crockpot. Add a little wine and mix into the cornstarch to dissolve, then pour both into the crockpot.
- Cover and cook for 8-10 hours on low, until the roast reaches a minimal internal temperature of 145°F and is fall-apart tender.
- Serve with the broth from crockpot. Top with fresh herbs.