Easy Slow Cooker Pork Pot Roast

With Instant Pot Variation!

This pork roast recipe is one of my go-to’s, especially on a chilly Sunday or when I want an easy-to-make recipe that leaves plenty of leftovers. You can prepare it in a slow cooker, crock-pot, or Instant Pot. See the notes at the end of the recipe for Instant Pot instructions.

Easy Slow Cooker Pork Pot Roast

Brenda

This pork roast recipe is one of my go-to's, especially on a chilly Sunday or when I want an easy to make recipe that leaves plenty of leftovers.

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Prep Time 20 minutes mins

Course Main Course

Cuisine American

Servings 6 servings

Equipment

• 1 large slow cooker or crock pot
• 1 large skillet or heavy pan
• 1 small mixing bowl
• 1 Small sauce pan

Ingredients

  

• 2 ½ – 3 lbs boneless pork shoulder or Boston butt
• 2 teaspoons garlic powder (see notes below)
• 1 ½ teaspoons onion powder
• 1 ½ teaspoons dried rosemary, crushed
• 1 teaspoon paprika
• ½ teaspoon dried thyme
• 2 teaspoons fine salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 1 large onion chopped
• ½ cup low-sodium chicken broth
• ½ cup white wine (You can substitute an additional ½ cup of broth and 1 ½ teaspoons of apple cider vinegar)
• 6 cloves garlic, minced (2 ½ tablespoons)
• 2 tablespoons Dijon mustard
• 16 oz baby or petite yellow potatoes, bite sized (if larger, cut in half)
• 12 oz carrots, peeled and cut into chunks (about 5 medium)
• 1 ½ tablespoon cornstarch
• 1 bundle fresh thyme and/or fresh rosemary (optional)

Instructions

 

Sear the Pork Roast

• Pat the pork shoulder with a paper towel to absorb any liquid. Set aside.
• Place a large skillet or heavy pan on the stove top over medium high heat.
• While the skillet is heating, prepare the pork rub. In a small bowl, combine the garlic power, onion powder, rosemary, paprika, thyme, salt, and pepper. Mix well, then rub all over the pork. (Or use the store bought seasoning packet)
• Add the oil to the hot skillet and swirl to coat.
• When the oil is hot, place the pork in the skillet and sear for about two minutes on each side. (Don't forget the ends!)

Deglaze The Pan and Prepare Liquid

• Place the onions in the bottom of the slow cooker. When the pork is seared on all sides, place it on top of the onions in the slow cooker.
• Add the broth, wine (or extra broth/vinegar mix), and minced garlic to the hot pan to deglaze it. Scrape the bits off the bottom of the pan and bring the liquid to a slow boil.
• Reduce the heat and simmer the liquid for 2 minutes to allow the flavors to combine.
• Stir in the mustard.

Load The Slow Cooker

• Pour the liquid over the pork in the slow cooker.
• Top the pork with the potatoes and carrots. Sprinkle the potatoes and carrots with salt and pepper.
• Add the fresh herb bundle (optional).
• Cover the slow cooker and cook on low for 8-10 hours*. You will know when it's done when the pork falls apart easily and the vegetables are fork tender.

Making Gravy! (optional, but recommended!)

• When cooking is done, transfer about 1 ½ cups of the liquid from the slow cooker to a small saucepan.
• In a small dish, stir together 1 tablespoon of water, with 1 ½ tablespoons of cornstarch until smooth.
• Slowly add the cornstarch mix to the liquid in the saucepan.
• Bring to a boil over medium-high heat. Reduce the heat to maintain a simmer, whisking continuously until thickened, about 2-3 minutes.
• Remove from heat and season with salt and pepper to taste. Serve over the pork and vegetables!

Notes

* I recommend low heat for this recipe, not high.

Instead of individual powdered garlic, onion powder, paprika, and thyme you can pick-up a pork roast seasoning packet at the grocery store and use that instead. 

Pork shoulder roasts are also called Boston butt, picnic roast, or butt roast. These cuts are ideal for a slow cooker recipe. You can also substitute a boneless pork loin for a leaner option.

We like lots of veggies! We often swap out some of the potatoes and carrots for celery, parsnips, and whole mushrooms. Hint: If you add mushrooms, tuck them into the slow cooker about halfway through the cooking time.

INSTANT POT VERSION

You can also make this recipe in an instant pot with just a few variations.

• Sear the pork in the Instant Pot instead of a skillet by selecting “Sauté.” When “Hot” is displayed, add the olive oil and brown the roast on all sides. When seared, press “Cancel” and deglaze the Instant Pot with liquid as above.
• Place a trivet in the bottom of the Instant Pot before adding the onions, roast, and vegetables.
• Seal the Instant Pot. Press the “Meat/Stew” or “Pressure Cook” button and set the cooking time to 30 minutes (or 15 minutes per pound for larger roasts). 
• When the cooking cycle is finished, allow the Instant Pot to cool down for 10 minutes, and then do a quick release of any remaining pressure.
• If making the gravy mix, you can do it right in the Instant Pot, just set it to “Sauté”.

Keyword Pork Roast, Slow Cooker, Crock Pot

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