Savory aromas fill your house while this Slow Cooker Pork Roast is cooking. It's a simple Sunday dinner at it's finest and perfect for gathering everyone around the table. It's naturally gluten free and dairy free and full of flavor. The pork shoulder roast cooks surrounded by carrots and potatoes making this a one pot kind of dinner. Herbs add flavor to this down home classic, making it a recipe you'll come back to over and over again.
1/2tspsea saltextra for sprinkling the roast and seasoning to taste at the end.
1/2tspblack pepperextra for sprinkling the roast and seasoning to taste at the end.
2poundspotatoescut into 3" pieces, about 4 potatoes
1.5poundscarrotscut into 3" lengths, about 8 carrots
6sprigsrosemary, sage, & thyme2 of each herb, or 4 sprigs 1 individual herb like rosemary, see notes for dried herbs
Instructions
Preheat a large cast iron pan on the stove top. When the pan is hot but not smoking, add the oil. Sprinkle the roast with salt and pepper, then sear the pork roast on each side. This takes 4-5 minutes per side.
Remove the roast from the pan and place it in the bottom of a 6 quart slow cooker.
Add the diced onion and garlic to the cast iron pan you seared the roast in and sauté briefly until the onion begins to soften.
Turn off the heat and add the chicken broth to the pan. Scrape up any browned bits from the bottom, then stir in the salt and pepper.
Carefully pour the onion garlic mixture over the pork roast in the slow cooker.
Then add the potatoes and carrots around and on top of the roast, tucking in the herb sprigs.
Cover and cook on low for 7-9 hours. This roast takes 8 hours in my slow cooker for the roast to be falling apart tender, and the veggies done.
To serve remove the veggies & discard the sprigs of herbs from the top of the roast, and place them in a serving bowl. Serve the bowl of veggies along with the roast.
You can also lift the roast, (very carefully it's tender) and place it on a serving platter. Arrange the veggies around it, and use the juices to make gravy if desired as directed in the notes below.
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Notes
The small amount of salt listed goes in while cooking the roast and vegetables to season while cooking. Then you can add more to the juices to taste at the end of the cooking time if you're making gravy.Any kind of potato works here, I usually use Yukon golds or red potatoes.You can also use 2 teaspoons dried herbs like Italian seasoning or Herbs de Provence in place of the fresh herbs.To add gravy to your meal, carefully drain off the cooking liquid. Then use it to make my Gluten Free Gravy or my Paleo Gravy.Cooking times vary with slow cookers, so try and check your pork roast early the 1st time you make it around 6 hours or so on low. See if it's fork tender or needs to go the full 8+ hours.