Slow Cooker Herb-Crusted Pork Roast
Tender, juicy, and infused with a blend of aromatic herbs, this Slow Cooker Herb-Crusted Pork Roast is perfect for a cozy, satisfying meal. It’s a set-it-and-forget-it recipe that’s easy to prepare and delivers incredible flavor.
Ingredients
- 3 pound pork shoulder roast ask the butcher to tie it for you
- 3 tablespoons cooking oil divided
- salt and pepper to taste
- 1 tablespoon dried rosemary
- 1 tablespoon ground sage
- ½ teaspoon dried thyme
- ½ cup dry white wine
- 1 cup chicken broth use low or no sodium added
- 2 cloves garlic thinly sliced or chopped
- ¼ cup all-purpose flour optional for making gravy
Vegetables
- 2 carrots cut into 2-inch chunks
- 2 ribs celery cut into 2-inch chunks
- 3 - 4 shallots peeled and halved if large
- 2 pounds baby potatoes
Instructions
- Season the pork roast generously with salt and pepper on all sides.
- Heat 2 tablespoons of cooking oil in a large skillet over medium-high heat. Sear the roast on all sides until golden brown, about 2-3 minutes per side.
- Deglaze the skillet by pouring in the white wine. Scrape up any browned bits from the bottom of the pan, then add the chicken broth and reduce the liquid by about one-third.
- Place the seared pork roast into the slow cooker.
- Add the garlic, carrots, celery, shallots, and baby potatoes around the roast in the slow cooker.
- Pour the reduced liquid from the skillet around the roast and vegetables.
- Mix the rosemary, sage, and thyme together, then sprinkle the herb mixture over the top of the roast and press it down lightly to stick.
- Cook on low for 7-8 hours or on high for 4-5 hours. For firmer vegetables, remove them after 3 hours on high or 5 hours on low.
- (Optional) Make gravy by mixing the flour with 1/2 cup chicken broth. Stir this mixture into the drippings in the slow cooker, then bring it to a boil on the stovetop. Season to taste and remove excess fat if desired.
- Slice the roast, arrange the vegetables on a serving platter, and serve with the optional gravy.
Notes
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.
Nutrition
Serving: 1slice & veggiesCalories: 444kcalCarbohydrates: 36gProtein: 32gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 93mgSodium: 287mgPotassium: 1288mgFiber: 5gSugar: 4gVitamin A: 3503IUVitamin C: 34mgCalcium: 71mgIron: 4mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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