Slow Cooker Pork Roast
A comforting and flavorful slow-cooked pork roast with hearty vegetables and a rich gravy, perfect for family gatherings.
Ingredients
Main Ingredients
- 5-6 pounds pork shoulder butt roast Look for a well-marbled cut for the best flavor.
- 1 teaspoon kosher salt A must for enhancing the meat’s natural flavors.
- 1 teaspoon black pepper Use freshly cracked pepper for depth.
- 2 tablespoons olive oil For searing the pork; high-quality extra virgin is recommended.
- 1 bag (1.5 pounds) baby potatoes, halved These soak up all the gravy goodness!
- 12 ounces carrots, cut into large pieces Organic is preferred for better taste.
- 1 box (2.2 oz) beefy onion soup mix Essential for rich flavor; consider low-sodium if necessary.
- 2 cups beef broth or beef stock Homemade is best, but store-bought is fine.
- 2 tablespoons cornstarch For thickening the gravy.
- 1 tablespoon cold water For cornstarch slurry.
Instructions
Preparation
- Pat the pork roast dry with paper towels and season generously with kosher salt and black pepper.
- In a large skillet, heat the olive oil over medium-high heat. Once hot, sear the pork roast on all sides until browned, about 3-4 minutes per side.
Cooking
- Transfer the seared pork roast into your slow cooker and arrange the halved baby potatoes and large carrot pieces around it.
- Sprinkle the beefy onion soup mix over the pork and veggies, then pour the beef broth over everything.
- Cover the slow cooker and set it to cook on LOW for 8-10 hours or on HIGH for 7-8 hours.
- Once done, make a cornstarch slurry by whisking together the cornstarch and cold water in a small bowl, then add it to the slow cooker and stir gently.
- Cover and continue cooking for another 30 minutes until the gravy thickens.
- Serve the shredded or sliced pork roast alongside the potatoes and carrots drizzled with gravy.
Notes
Chef's Tip: Don’t rush the searing process! A good sear locks in moisture and enhances flavor. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.