Looking for an effortless yet impressive dinner? This Herb-Crusted Slow Cooker Pork Roast combines tender pork, aromatic herbs, and hearty vegetables, all cooked to perfection in your slow cooker. It’s the ultimate comfort food for busy weeknights or special occasions without the stress.
I absolutely love using my slow cooker for meals like this. The prep is quick, and the results are amazing. With just a little planning, you can have a hearty, flavorful roast ready to go when you get home.
The best part? The smell as this roast cooks—it’s mouthwatering! And don’t skip the gravy. Made with the drippings, it’s rich, garlicky, and packed with porky goodness. This dish is not only budget-friendly but also a guaranteed crowd-pleaser.
Ingredients
- Pork shoulder roast – Ask the butcher to tie it for you.
- Cooking oil – Divided.
- Salt and pepper – To taste.
- Dried rosemary
- Ground sage
- Dried thyme
- Dry white wine
- Chicken broth – Use low or no sodium added.
- Garlic – Thinly sliced or chopped.
- All-purpose flour – Optional for making gravy.
Vegetables
- Baby potatoes
- Carrots – Cut into 2-inch chunks.
- Celery ribs – Cut into 2-inch chunks.
- Shallots – Peeled and halved if large.
How To Make Herb-Crusted Slow Cooker Pork Roast
- Pat the pork roast dry and season generously with salt and pepper.
- Heat 2 tablespoons of oil in a skillet over medium-high heat. Sear the pork on all sides until it’s golden brown, about 2–3 minutes per side.
- Pour the white wine into the skillet and scrape up the browned bits. Add the chicken broth and simmer until reduced by one-third.
- Place the seared pork roast into the slow cooker. Arrange the garlic, carrots, celery, shallots, and baby potatoes around it. Pour the reduced liquid over everything.
- Combine rosemary, sage, and thyme, then sprinkle the mixture over the pork roast. Gently press the herbs onto the surface to ensure they stick.
- Cover and cook on low for 7–8 hours or on high for 4–5 hours. For firmer vegetables, remove them halfway through cooking.
- Optional Gravy: Whisk the flour with 1/2 cup of chicken broth to make a slurry. Stir it into the drippings from the slow cooker, then transfer to a saucepan and cook over medium heat until thickened.
- Slice the pork roast, arrange the vegetables on a serving platter, and drizzle with gravy if desired.
Step-By-Step Process
Chef Jenn’s Tips
- Trussing the pork keeps it compact, making it easier to slice.
- For crispier vegetables, remove them partway through cooking.
- Add a pinch of smoked paprika or swap thyme for oregano for a flavor twist.
- Allow the roast to rest for a few minutes after cooking to lock in the juices.
Recommended
Make It A Meal
This herb-crusted pork roast is a meal in itself, but it pairs beautifully with a vibrant Wild Rice Salad for a fresh and nutty contrast. Add roasted Brussels sprouts or buttery mashed potatoes for a comforting touch, and finish with warm dinner rolls to soak up the flavorful gravy.
Storage
This herb-crusted pork roast stores beautifully, making it ideal for leftovers or meal prep. Once the roast and vegetables have cooled completely, transfer them to an airtight container and refrigerate for up to 4 days. If you’d like to freeze it, slice the pork and portion it with the vegetables into freezer-safe containers, ensuring you include a bit of the cooking liquid to keep everything moist. It can be stored in the freezer for up to 3 months. To reheat, thaw the frozen portions overnight in the refrigerator and warm them gently in the oven or microwave, adding a splash of broth if needed to restore the juicy texture.
Slow Cooker Herb-Crusted Pork Roast
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
- 2 pounds baby potatoes
Instructions
- Pat the pork roast dry and season generously with salt and pepper.
- Heat 2 tablespoons of oil in a skillet over medium-high heat. Sear the pork on all sides until it’s golden brown, about 2–3 minutes per side.
- Pour the white wine into the skillet and scrape up the browned bits. Add the chicken broth and simmer until reduced by one-third.
- Place the seared pork roast into the slow cooker. Arrange the garlic, carrots, celery, shallots, and baby potatoes around it. Pour the reduced liquid over everything.
- Combine rosemary, sage, and thyme, then sprinkle the mixture over the pork roast. Gently press the herbs onto the surface to ensure they stick.
- Cover and cook on low for 7–8 hours or on high for 4–5 hours. For firmer vegetables, remove them halfway through cooking.
- Optional Gravy: Whisk the flour with 1/2 cup of chicken broth to make a slurry. Stir it into the drippings from the slow cooker, then transfer to a saucepan and cook over medium heat until thickened.
- Slice the pork roast, arrange the vegetables on a serving platter, and drizzle with gravy if desired.
Notes
Chef Jenn’s Tips
- Trussing the pork keeps it compact, making it easier to slice.
- For crispier vegetables, remove them partway through cooking.
- Add a pinch of smoked paprika or swap thyme for oregano for a flavor twist.
- Allow the roast to rest for a few minutes after cooking to lock in the juices.