Slow Cooker Herb-Crusted Pork Roast
Add Preferred SourceLooking 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. Tying keeps the roast in an even shape so it cooks uniformly. Boston butt also works—it’s the same cut.
- Cooking oil – Use a high-heat oil like avocado, vegetable, or canola. You’ll need some for searing and some for the slow cooker.
- Salt and pepper – I use kosher salt. Season the roast generously on all sides before searing.
- Dried rosemary – Dried rosemary goes a long way. Measure carefully or it’ll overpower the roast.
- Ground sage – Not rubbed sage, which is coarser. Ground sage distributes evenly in the herb crust.
- Dried thyme – Dried thyme works best for the long cook time. Fresh thyme would turn bitter.
- Dry white wine – Use a dry wine like Pinot Grigio or Sauvignon Blanc. Sweet wines will throw off the balance. If skipping, use extra chicken broth.
- Chicken broth – I use low-sodium or no-sodium-added broth so I can control the salt level.
- Garlic – Fresh garlic only. Jarred garlic has a harsh, metallic taste.
- All-purpose flour – Use this to thicken the pan juices into gravy. Cornstarch works too but takes less time to cook out the raw taste.
Vegetables
- Baby potatoes
- Carrots – Use fresh carrots, peeled and diced so they cook evenly and add a touch of sweetness.
- Celery ribs – Slice evenly so they soften properly while still adding light texture and flavor.
- Shallots – Peeled and halved if large.
How To Make Herb-Crusted Slow Cooker Pork Roast
Scroll down for the full recipe card with exact measurements and printable instructions.
Pat the pork roast dry with paper towels, then season it generously on all sides with salt and pepper. Heat the oil in a skillet over medium-high heat and sear the pork for 2–3 minutes per side, until a deep golden crust forms. This step adds rich flavor to the finished roast.
Carefully pour the white wine into the same skillet, scraping up any browned bits from the bottom of the pan. Add the chicken broth and let the mixture simmer until reduced by about one-third, concentrating the flavor.
Transfer the seared pork roast to the slow cooker. Arrange the garlic, carrots, celery, shallots, and baby potatoes around the meat, then pour the reduced liquid evenly over everything.
Mix together the rosemary, sage, and thyme, then sprinkle the herbs over the pork roast. Gently press them onto the surface so they adhere during cooking. Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the pork is fork-tender. If you prefer firmer vegetables, remove them halfway through cooking.
For an optional gravy, whisk the flour with ½ cup chicken broth to form a slurry. Stir it into the slow cooker drippings, then transfer to a saucepan and simmer over medium heat until thickened. Slice the pork roast, arrange with the vegetables, and drizzle with gravy before serving if desired.
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.
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.
Nutrition
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.
