Slow Cooker Herb-Crusted Pork Roast

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.

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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. Tying keeps the roast in an even shape so it cooks uniformly. Boston butt also works—it’s the same cut.
• Cooking oil – Use a high-heat oil like avocado, vegetable, or canola. You’ll need some for searing and some for the slow cooker. Don’t use olive oil—it can smoke at high searing temperatures.
• Salt and pepper – Season to taste.
• Dried rosemary – Dried rosemary goes a long way. Measure carefully or it’ll overpower the roast.
• Ground sage – Not rubbed sage, which is coarser. Ground sage distributes evenly in the herb crust.
• Dried thyme – Dried thyme works best for the long cook time. Fresh thyme would turn bitter.
• Dry white wine – Use a dry wine like Pinot Grigio or Sauvignon Blanc. Sweet wines will throw off the balance. If skipping, use extra chicken broth.
• Chicken broth – I use low-sodium or no-sodium-added broth so I can control the salt level.
• Garlic – Fresh garlic only. Jarred garlic won’t give the same clean flavor and can turn bitter when cooked.
• All-purpose flour – Use this to thicken the pan juices into gravy. Cornstarch works too but takes less time to cook out the raw taste.

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

Scroll down for the full recipe card with exact measurements and printable 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.

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.

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.