There’s something magical about a slow-cooked roast—tender, flavorful, and practically effortless. This Slow Cooker Herb-Crusted Pork Roast brings together savory herbs, juicy pork, and hearty vegetables, creating a comforting and satisfying meal. Perfect for busy days, this recipe delivers maximum flavor with minimal effort.
I’m a big fan of my slow cooker. I love the idea of prepping meals the night before even, then popping them into the slow cooker on a busy day. This way, I get a tasty meal without a lot of fuss.
Just wait until you smell this roast cooking! It smells so good! Take the extra step to make the gravy – you won’t be disappointed! Infused with garlic and herbs and lots of porky goodness, the gravy is delish.
Economical, easy to make, and tasty from the first bite to the last, this easy Slow Cooker Herb-Crusted Pork Roast is a keeper!
Ingredients
- Pork shoulder roast – Ask the butcher to tie it for you.
- Cooking oil – Divided.
- Salt and pepper – To taste.
- Dried rosemary
- Ground sage
- Dried thyme
- Dry white wine
- Chicken broth – Use low or no sodium added.
- Garlic – Thinly sliced or chopped.
- All-purpose flour – Optional for making gravy.
Vegetables
- Baby potatoes
- Carrots – Cut into 2-inch chunks.
- Celery ribs – Cut into 2-inch chunks.
- Shallots – Peeled and halved if large.
How to Make Slow Cooker Herb-Crusted Pork Roast
- Generously season the pork roast with salt and pepper. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Sear the roast on all sides until golden brown, about 2–3 minutes per side, then set it aside.
- Pour the white wine into the skillet to deglaze, scraping up any browned bits from the bottom. Add the chicken broth and simmer until the liquid reduces by about one-third.
- Place the seared pork roast into the slow cooker. Arrange the garlic, carrots, celery, shallots, and baby potatoes around it. Pour the reduced liquid over the roast and vegetables.
- Mix the rosemary, sage, and thyme, then sprinkle the herb blend evenly over the roast. Press lightly to help it stick.
- Cover and cook on low for 7–8 hours or on high for 4–5 hours. For firmer vegetables, remove them after 3 hours on high or 5 hours on low.
- Optional Gravy: To make a gravy, whisk 1/4 cup flour with 1/2 cup chicken broth. Stir this mixture into the drippings in the slow cooker, then transfer to a saucepan and bring to a boil. Simmer until thickened, adjusting seasoning as needed.
- Let the roast rest for a few minutes after cooking, then slice it. Serve with the vegetables and optional gravy on the side.
Step-By-Step Process
Chef Jenn’s Tips
- Tying the roast helps it hold its shape, making it easier to slice. Your butcher can assist with this.
- For firmer vegetables, remove them partway through cooking; for softer vegetables, leave them in for the full duration.
- Allow the roast to rest for a few minutes before slicing to lock in the juices.
Recommended
Make It a Meal
This dish is already a one-pot wonder, but you can pair it with extras like creamy mashed potatoes, roasted Brussels sprouts, or a crisp green salad for an even heartier meal.
Storage
This Slow Cooker Herb-Crusted Pork Roast is perfect for leftovers. Before storing, refrigerate the dish in an airtight container for up to 4 days. For longer storage, slice the pork and portion it with the vegetables into freezer-safe containers, adding some cooking liquid or gravy to keep it moist, and freeze for up to 3 months. When you’re ready to enjoy it again, reheat gently in the oven or microwave for a comforting meal.
Slow Cooker Herb-Crusted Pork Roast
Ingredients
- 3 pound pork shoulder roast ask the butcher to tie it for you
- 3 tablespoons cooking oil divided
- salt and pepper to taste
- 1 tablespoon dried rosemary
- 1 tablespoon ground sage
- ½ teaspoon dried thyme
- ½ cup dry white wine
- 1 cup chicken broth use low or no sodium added
- 2 cloves garlic thinly sliced or chopped
- ¼ cup all-purpose flour optional for making gravy
Vegetables
- 2 carrots cut into 2-inch chunks
- 2 ribs celery cut into 2-inch chunks
- 3 – 4 shallots
- 2 pounds baby potatoes
Instructions
- Generously season the pork roast with salt and pepper. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Sear the roast on all sides until golden brown, about 2–3 minutes per side, then set it aside.
- Pour the white wine into the skillet to deglaze, scraping up any browned bits from the bottom. Add the chicken broth and simmer until the liquid reduces by about one-third.
- Place the seared pork roast into the slow cooker. Arrange the garlic, carrots, celery, shallots, and baby potatoes around it. Pour the reduced liquid over the roast and vegetables.
- Mix the rosemary, sage, and thyme, then sprinkle the herb blend evenly over the roast. Press lightly to help it stick.
- Cover and cook on low for 7–8 hours or on high for 4–5 hours. For firmer vegetables, remove them after 3 hours on high or 5 hours on low.
- Optional Gravy: To make a gravy, whisk 1/4 cup flour with 1/2 cup chicken broth. Stir this mixture into the drippings in the slow cooker, then transfer to a saucepan and bring to a boil. Simmer until thickened, adjusting seasoning as needed.
- Let the roast rest for a few minutes after cooking, then slice it. Serve with the vegetables and optional gravy on the side.
Notes
Chef Jenn’s Tips
- Tying the roast helps it hold its shape, making it easier to slice. Ask your butcher to help.
- For firmer vegetables, remove them partway through cooking; for softer vegetables, leave them in for the full duration.
- Allow the roast to rest for a few minutes before slicing to lock in the juices.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.