Slow Cooker Herb-Crusted Pork Roast
Super tender and loaded with flavor, starting with an economical roast and slow cooking it transforms it into a humble and delicious meal. Slow Cooker Herb-Crusted Pork Roast is easy, delicious, and a meal the whole family will love!
Servings: 6 servings
Calories: 448kcal
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
Serving: 1slice | Calories: 448kcal | Carbohydrates: 37g | Protein: 32g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 93mg | Sodium: 154mg | Potassium: 1315mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3502IU | Vitamin C: 34mg | Calcium: 71mg | Iron: 4mg