Slow Cooker Herb-Crusted Pork Roast

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There’s nothing quite like a hearty, tender roast that fills your home with the delicious aroma of herbs and garlic as it cooks. This Slow Cooker Herb-Crusted Pork Roast is one of my absolute favorites because it’s so simple yet delivers incredible flavor. With minimal prep and the magic of a slow cooker, you’ll have a meal that feels like a gourmet feast without the stress.

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I love this pork roast. I’m not a big fan of slow cooker cooking (I think everything in the slow cooker ends up tasting the same) but this Herb-Crusted Pork Roast comes out tender, flavorful, and delicious. The key to this recipe is to remove the veggies after a few hours so that they retain their flavor and texture. You can pop them back into the slow cooker for the last 30 minutes to warm up, or heat them in the microwave.

Save some time to make the gravy – it’s incredible! I will usually make the gravy on the stovetop because it just takes the slow cooker too long to get back up to a boil to thicken the gravy.

History

The Herb-Crusted Pork Roast is rooted in early American cooking methods by European settlers in the 1600s. Pork, one of the most accessible meats, was often roasted over open fires or hearth ovens, seasoned simply with salt and pepper, later enhanced by herbs like rosemary, sage, and thyme from English and French influences. The modern adaptation of this dish in a slow cooker emerged in the 1970s and 1980s with the popularity of the Crock-Pot, which revolutionized home cooking. Combining traditional herb blends with the convenience of slow cooking, this recipe became a classic for busy American families seeking bold, flavorful roasts with minimal effort.

Ingredients

• Pork shoulder roast – Ask the butcher to tie it for you. You can use any boneless roast (add extra cooking time if you’re using bone-in)
• Cooking oil – Neutral oils like canola or vegetable work fine.
• Salt and pepper – Season to taste.
• Dried rosemary – You can use fresh rosemary but you’ll need double the amount of fresh.
• Ground sage – A little goes a long way but don’t skip this powerful herb.
• Dried thyme – Pork and thyme go hand-in-hand. It’s a delicious dried herb to have in your spice collection.
• Dry white wine – I use chardonnay for cooking. You can skip the wine and just deglaze the pan with extra chicken broth, or a splash of apple juice.
• Chicken broth – Use low or no sodium added.
• Garlic – Always use fresh garlic; jarlic turns harsh when cooked.
• All-purpose flour – Optional for making gravy.

Vegetables

• Carrots – Cut into 2-inch chunks.
• Celery ribs – Cut into 2-inch chunks.
• Shallots – Peeled and halved if large.
• Baby potatoes – You can use bigger potatoes but cut them into chunks.

How To Make Slow Cooker Herb-Crusted Pork Roast

Scroll down for the full recipe card with exact measurements and printable instructions.

Season your pork roast generously with salt and pepper on all sides. I like using a small silicone brush to make sure every inch is coated evenly.

Heat 2 tablespoons of cooking oil in a large skillet over medium-high heat. Sear the roast on all sides until golden brown, about 2 to 3 minutes per side. This step locks in flavor and makes the roast extra delicious.

Pour in the white wine to deglaze the pan, scraping up all the browned bits with a wooden spatula. Then add the chicken broth and reduce the liquid by about one-third. This becomes a rich, flavorful base for your slow cooker.

Place the seared pork roast into the slow cooker.

Surround it with garlic, carrots, celery, shallots, and baby potatoes for a complete meal.

Pour the reduced liquid from the skillet over the roast and vegetables. This keeps everything moist and adds incredible flavor.

Mix the rosemary, sage, and thyme together, then sprinkle the herbs over the top of the roast. Press lightly so the herbs stick. I love using a small herb grinder to make the herbs extra fresh and fragrant.

Cover the slow cooker and cook on low for 7 to 8 hours or high for 4 to 5 hours. For firmer vegetables, remove them after 3 hours on high or 5 hours on low.

(Optional) Make a quick gravy by mixing flour with 1/2 cup of chicken broth. Stir it into the drippings in the slow cooker, then bring to a boil on the stovetop. Taste and adjust seasonings. Skim off any excess fat for a smooth, flavorful sauce.

Slice the pork roast and arrange the vegetables on a serving platter. Drizzle with the optional gravy if using, and serve warm.

Chef Jenn’s Tips

• Tying the roast (or trussing it) will help the meat stay together for easier slicing.
• For firmer vegetables, remove them partway through cooking as noted. If you like them softer, leave them in for the full duration.
• Let the roast rest for a few minutes after cooking to allow the juices to redistribute.

Make It A Meal

This is pretty much a whole meal in your slow cooker. Sometimes, I’ll serve this Crock Pot pork roast with a salad; other times, this is it! It doesn’t need anything else with it. Yum!

Storage

This pork roast stores and reheats beautifully, making it a great option for leftovers. Allow the roast and vegetables to cool completely, then store them in an airtight container in the refrigerator for up to 4 days. To freeze, slice the pork and portion it with the vegetables into freezer-safe containers. Pour some of the cooking liquid or gravy over the top to keep it moist. Freeze for up to 3 months. Your vacuum sealer is a great choice for freezing these leftovers.