Slow Cooker Pork Roast with Vegetables Recipe

ByLucy
Jump to Recipe· 4.6 from 23 reviews

If you’re looking for the comfort-food perfect meal that basically makes itself while filling your home with the most mouthwatering aroma, you’re going to love this Slow Cooker Pork Roast with Vegetables Recipe. Trust me, it’s one of those fan-freaking-tastic dishes that’s tender, juicy, and bursting with flavor — plus, it’s packed with hearty veggies that cook alongside the pork to soak up all those delicious juices. Whether you’re a slow cooker newbie or a seasoned pro, stick around because I’m sharing all the tips and tricks to help you nail this classic every time.

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Why This Recipe Works

  • Hands-Off Cooking: Once you set it up, the slow cooker does all the work — perfect for busy days or when you want to relax.
  • Perfectly Tender Pork: Slow cooking breaks down the pork shoulder, making every bite melt-in-your-mouth tender.
  • Flavor-Packed Veggies: Potatoes and carrots cook with herbs and pork juices, soaking up incredible flavor.
  • Minimal Prep, Maximum Taste: A quick sear plus simple ingredients make a dinner that feels gourmet without the fuss.
Slow Cooker Pork Roast with Vegetables, easy pork roast recipe, hearty slow cooker dinner, tender pork shoulder with veggies, comforting pork and vegetable meal - Inside a black slow cooker, there is one large browned piece of meat placed in the center, surrounded by small whole golden potatoes and thick orange carrot chunks. The dish is garnished with sprigs of fresh green rosemary and thyme scattered on top. A light brown broth fills the bottom and coats the ingredients, creating a shiny texture. The slow cooker sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Slow Cooker Pork Roast with Vegetables Recipe is all about simple ingredients coming together to create a rich, comforting meal. Each one adds its own magic — from the pork shoulder’s fat and tenderness to the earthy veggies and fragrant herbs.

Slow Cooker Pork Roast with Vegetables, easy pork roast recipe, hearty slow cooker dinner, tender pork shoulder with veggies, comforting pork and vegetable meal - Flat lay of a large raw pork shoulder roast with a natural pink hue and marbling, a small white ceramic bowl of golden avocado oil, a peeled large white onion diced into neat half-inch cubes on a simple white plate, four whole uncracked brown garlic cloves, a small white ceramic bowl filled with clear low sodium chicken broth, a mound of coarse sea salt crystals on a white ceramic dish, freshly ground black peppercorns in a small white bowl, four large Yukon gold potatoes cut into 3-inch pieces arranged on a round white plate, eight fresh vibrant orange carrots sliced into 3-inch lengths on a simple white ceramic plate, and six fresh herb sprigs including rosemary, sage, and thyme laid out symmetrically — all ingredients looking fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Pork shoulder roast: The star of the show — well-marbled for flavor and perfect for slow cooking until tender.
  • Avocado oil: Great for searing due to its high smoke point and neutral flavor.
  • White onion: Adds sweetness and depth when sautéed before slow cooking.
  • Garlic: A flavor booster that blends seamlessly into the broth.
  • Chicken broth (low sodium): Provides a flavorful cooking liquid without overpowering the pork.
  • Sea salt: Enhances all the natural flavors, added in layers for balance.
  • Black pepper: Adds just enough spice and warmth.
  • Potatoes: Yukon gold or red potatoes hold their shape well and absorb the broth beautifully.
  • Carrots: Sweet, tender carrots add color and texture while soaking up the savory juices.
  • Fresh herbs (rosemary, sage, thyme): Classic aromatics that infuse the whole dish with earthy, fragrant flavor.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this recipe depending on what I have on hand or my mood — and I encourage you to do the same! This Slow Cooker Pork Roast with Vegetables Recipe is super flexible, so don’t hesitate to swap veggies, herbs, or even the seasoning to suit your tastes.

  • Variation: Once, I added parsnips and turnips instead of carrots — it gave a slightly sweet, earthy twist that my family adored.
  • Herb swaps: If you don’t have fresh herbs, a teaspoon or two of dried Italian seasoning works beautifully without losing any flavor.
  • Diet-friendly tweaks: For a paleo or Whole30 version, just swap the potatoes for sweet potatoes or rutabaga to keep it hearty and nutrient-dense.
  • Cooking time adjustments: I recommend checking the roast around hour 6 if your slow cooker runs hot — every cooker is a bit different!

Step-by-Step: How I Make Slow Cooker Pork Roast with Vegetables Recipe

Step 1: Sear for Flavor

First things first — get your cast iron pan nice and hot (but not smoking). I heat it over medium-high, then add the oil. While that’s warming, sprinkle your pork shoulder all over with salt and pepper. Then, sear it on each side for about 4-5 minutes until it develops that gorgeous golden crust. This crust locks in juices and adds tons of flavor during the slow cook.

Step 2: Sauté Aromatics and Deglaze

Remove the roast and place it in your slow cooker. Using the same pan (don’t wash it!), toss in your diced onion and garlic. Sauté for just a few minutes until the onions start to soften. Then, pour in the chicken broth and use a wooden spoon to scrape up all those tasty browned bits stuck to the pan bottom — this is flavor gold!

Step 3: Layer Vegetables and Herbs

Pour the onion-garlic-broth mixture over the pork in the slow cooker. Next, arrange the potatoes and carrots around and on top of the roast, tucking in the fresh herb sprigs for an aromatic boost. This layering means the veggies soak in the juices and become melt-in-your-mouth tender, while the herbs elevate the whole dish.

Step 4: Cook Low and Slow

Cover the slow cooker and set it to low for 7-9 hours. Based on my slow cooker’s heat level, 8 hours hits the perfect tender mark. The pork should be so tender it practically falls apart when you gently poke it with a fork, and the veggies will be soft but not mushy.

Step 5: Serve and Enjoy

When done, carefully remove the veggies and herbs and place them in a serving bowl. I usually lift the roast gently because it’s very tender at this point. Serve the roast either on a platter surrounded by veggies or as separate dishes. If you want, use the cooking juices to make a gravy — it’s an easy way to add even more richness to the meal.

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Tips from My Kitchen

  • Searing is Key: Don’t skip searing — it builds flavor layers that slow cooking alone can’t achieve.
  • Herbs Make a Difference: Fresh herbs give a brightness that dried ones can’t fully replicate, but dried herbs are an excellent backup!
  • Check Early: Every slow cooker is different, so poke and check around 6 hours to avoid overcooking your roast.
  • Gentle Handling: After cooking, handle the pork carefully — it’s extremely tender and can fall apart if you’re rough.

How to Serve Slow Cooker Pork Roast with Vegetables Recipe

Slow Cooker Pork Roast with Vegetables, easy pork roast recipe, hearty slow cooker dinner, tender pork shoulder with veggies, comforting pork and vegetable meal - The image shows a cooked meal in a black pot, featuring two large pieces of browned meat, one with a bone in the middle. Surrounding the meat are golden small potatoes and orange carrot pieces scattered throughout the pot in a broth. On top of the food, there are green sprigs of rosemary and thyme adding fresh color. Small bits of green herbs are sprinkled over the meal, giving it a fresh look. The pot is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to finish this dish with a sprinkle of fresh chopped parsley or a few fresh thyme leaves — it brightens the plate and adds a pop of color. Sometimes I’ll add a squeeze of fresh lemon juice over the veggies for a subtle zing that cuts through the richness.

Side Dishes

This meal is hearty enough to stand alone, but I often serve it alongside a crisp green salad or some steamed green beans for a fresh contrast. If you want more carbs, crusty bread is perfect for mopping up all those delicious juices.

Creative Ways to Present

For special occasions, I love plating the roast sliced thickly with the veggies artfully arranged around it, then drizzling a little homemade gravy on top. Another fun idea is serving the vegetables in a separate rustic bowl to keep the colors distinct and inviting.

Make Ahead and Storage

Storing Leftovers

I store leftover pork and veggies together in an airtight container in the fridge for up to 4 days. Keeping the juices mixed in helps keep everything moist and flavorful, so it’s never dry when you reheat it.

Freezing

This recipe freezes beautifully — just portion it into freezer-safe containers or bags, making sure to include some cooking liquid to keep the pork moist. I usually freeze it for up to 3 months and defrost overnight in the fridge before reheating.

Reheating

When reheating, I prefer warming leftovers gently in a covered pan on low heat with a splash of broth or water to keep things juicy. You can also microwave in short bursts, stirring occasionally to heat evenly without drying out your roast.

FAQs

  1. Can I use a different cut of pork for this recipe?

    Absolutely! While pork shoulder is ideal because of its fat content and tenderness, you can also use pork butt or picnic roast. Just keep in mind that leaner cuts may cook faster and can dry out if overcooked, so monitor cooking times closely.

  2. Is it necessary to sear the pork before slow cooking?

    Technically, you can skip searing, but it really adds depth of flavor and helps create a nice crust that locks in juices. I always recommend giving your roast a quick sear if you have the time—it’s worth the extra step.

  3. Can I use dried herbs instead of fresh?

    Yes! If fresh herbs aren’t available, use about 2 teaspoons of dried Italian seasoning or Herbs de Provence. Add them early in the cooking process to allow their flavors to infuse the dish.

  4. How do I make gravy from the slow cooker juices?

    Carefully strain the cooking liquid to remove solids, then pour it into a saucepan. Bring to a simmer and thicken with a cornstarch or arrowroot slurry, whisking constantly until it reaches your desired consistency. Season to taste with salt and pepper, and enjoy!

  5. What if my slow cooker cooks hotter than average?

    Great question! Slow cookers can vary a lot. If you suspect yours runs hot, check your roast at around the 6-hour mark on low. You want the pork tender but not falling completely apart until just before serving.

Final Thoughts

This Slow Cooker Pork Roast with Vegetables Recipe isn’t just dinner — it’s a warm, comforting hug after a long day. I always find myself coming back to it because it feels like something I got from my grandma’s kitchen, even though I’m the one making it now! I hope you’ll give it a try, knowing you have a recipe that’s both delicious and truly forgiving. I can’t wait to hear how it turns out for you — and remember, slow cooking is all about patience and love, so enjoy the anticipation!

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Slow Cooker Pork Roast with Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 23 reviews
  • Author: Lucy
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 20 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Low Salt
Print Recipe

Description

This Slow Cooker Pork Roast recipe offers a hands-off, comforting meal featuring a tender pork shoulder cooked low and slow with aromatic herbs, hearty potatoes, and sweet carrots. The pork is first seared for rich flavor, then slow-cooked until falling-apart tender, served alongside perfectly cooked vegetables, making for a delicious, cozy main dish perfect for family dinners.

Ingredients

Meat and Oils

  • 4 pounds pork shoulder roast
  • 1 tbsp avocado oil

Vegetables

  • 1 large white onion – 1/2 inch dice
  • 4 cloves garlic – minced
  • 2 pounds potatoes – cut into 3 inch pieces (about 4 potatoes)
  • 1.5 pounds carrots – cut into 3 inch lengths (about 8 carrots)

Liquids and Seasoning

  • 2 cups low sodium chicken broth
  • 1/2 tsp sea salt (plus extra for sprinkling the roast and seasoning to taste)
  • 1/2 tsp black pepper (plus extra for sprinkling the roast and seasoning to taste)

Herbs

  • 6 sprigs rosemary, sage, and thyme (2 of each herb, or 4 sprigs of one herb like rosemary)

Instructions

  1. Sear the Pork: Preheat a large cast iron pan on the stove top over medium-high heat until hot but not smoking. Add the avocado oil. Sprinkle the pork shoulder roast generously with sea salt and black pepper, then sear the roast in the hot pan for 4-5 minutes on each side until a rich golden crust forms.
  2. Prepare Slow Cooker Base: Remove the seared pork roast and place it in the bottom of a 6-quart slow cooker. In the same cast iron pan, add the diced onion and minced garlic; sauté briefly just until the onion begins to soften, about 2-3 minutes.
  3. Add Liquid and Seasoning: Turn off the heat and pour in the chicken broth into the pan with onions and garlic. Scrape the browned bits from the bottom of the pan to incorporate flavor. Stir in the remaining sea salt and black pepper.
  4. Combine in Slow Cooker: Carefully pour the onion, garlic, and broth mixture over the pork roast in the slow cooker. Add the cut potatoes and carrots around and on top of the roast. Tuck the sprigs of rosemary, sage, and thyme among the vegetables and meat.
  5. Slow Cook: Cover and cook on low for 8 hours. The pork roast will become falling-apart tender and the vegetables will be cooked through and flavorful after this time.
  6. Serve: Once done, remove the vegetables and discard the herb sprigs. Place the vegetables in a serving bowl. Carefully lift the tender roast onto a serving platter (handling gently as it will be very soft). Arrange the vegetables around the roast. Optionally, reserve the cooking juices to make gravy if desired.

Notes

  • The small amount of salt goes into the dish to season during cooking, but you can add more to the juices at the end to taste, especially if making gravy.
  • Any type of potato works well; Yukon gold or red potatoes are recommended for their texture and flavor.
  • For dried herbs substitution, use 2 teaspoons of Italian seasoning or Herbs de Provence instead of fresh rosemary, sage, and thyme.
  • To make gravy, carefully drain off the cooking liquid and use it as a base for your preferred gluten free or paleo gravy recipe.
  • Slow cooker cooking times vary widely; check the pork roast after 6 hours on low to see if it is fork tender, then continue cooking if needed until about 8 hours total.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 6 g
  • Sodium: 400 mg
  • Fat: 23 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 4 g
  • Protein: 35 g
  • Cholesterol: 110 mg

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