Slow Cooker Herb-Crusted Pork Roast
This Slow Cooker Herb-Crusted Pork Roast is tender, flavorful, and infused with aromatic herbs for the perfect cozy meal. It’s easy to prepare and delivers incredible flavor. Pair it with roasted vegetables or mashed potatoes for a hearty dinner everyone will enjoy!
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
Serving: 1sliceCalories: 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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