Slow Cooker Savory Pork Roast & Vegetables Recipe

In the fall, our weather cools down and the kids' schedules heat up--joining forces to make dinner time a challenge some days. I pull out the slow cooker at least once a week in the fall--sometimes for a busy weeknight or a weekend filled with soccer tournaments and football games!  I love the convenience of simply tossing a hodgepodge of ingredients into the slow cooker, turning it on--and coming home from a busy day to the smell of dinner ready and waiting.  This savory pork roast recipe is one of my go-to, fall and winter recipes.  It's a nice twist from the usual roast beef pot roast.

Shredded pork roast with carrots, potatoes, onions and celery on a white plate.

Ingredients for my Savory Pork Roast and Vegetables recipe:
4-5 lb. Pork Butt Roast
1 Medium Yellow Onion, Sliced
1 c. Chopped Carrots
1 c. Chopped Celery with Leaves
2 c. White Potatoes Quartered
1 c. Chicken Broth
2 tsp. Dried Sage
2 tsp. Dried Rosemary
2 tsp. Dried Thyme
3/4 tsp. Black Pepper
2 Bay Leaves

Optional Side Dishes:
Buttered Noodles

Instructions for my Savory Pork Roast and Vegetables recipe:

Pinnable Image for a slow cooker savory pork roast & vegetable recipe

Prepare the Slow Cooker.  Spray the crock of the slow cooker with cooking spray or fit with a cooking liner, if desired.  Turn the slow cooker onto its high setting.  

Place the Savory Pork Roast ingredients into the slow cooker.  I do not brown this pork roast on the stove top like many people do before adding to the slow cooker.  Some people feel that browning it helps seal in juices and allows it to develop a better flavor.  I feel that browning these roasts cooks off some of the flavorful fat of the meat--so I skip the browning step.

Place the roast into the center of the slow cooker.  Add vegetables evenly around the meat.  Add the spices to the broth in a large measuring cup or mixing bowl and whisk together to blend.  Pour the broth mixture over the roast and vegetables.

Cook the roast and vegetables in the slow cooker.  Attach the lid and cook on high for at 6 hours or on low for around 8 hours.

Serve.  We generally serve the roast pork with the vegetables and some warmed saurkraut.  Sometimes, we add some buttered noodles for our picky middle one who is not a fan or carrots nor saurkraut!

Notes & Tips:  
Save some of the broth from the pot for reheating leftovers.

See how easily this recipe comes together in this quick video!

Easy, fast--and made ahead waiting for you when you make it home for dinner!

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