If you want an easy and stunning supper, then this crock pot pork roast with potatoes and carrots is right up your alley.
The pork roast is covered with a dry rub made of brown sugar, herbs, and spices. It is then seared and slow-cooked to perfection with a medley of vegetables and wine sauce. No major preparation is involved — your crock pot will do the job of cooking!
Alongside some roasted Brussel sprouts, this juicy pork shoulder roast will receive raves at your next dinner party!
What’s in Our Pork Roast?
One of the best crock pot recipes, this succulent pork shoulder roast recipe can turn an ordinary weeknight dinner into a glorious one. You might want to prepare it ahead of time, so it’ll be fresh and hot on the pot once dinner’s ready to serve.
Here are the ingredients you need to make the best slow cooker pork roast with vegetables:
- Pork shoulder roast – We suggest using a boneless pork shoulder roast. But, pork loin roast is also a great meat choice for this recipe.
- Dry rub – It consists of brown sugar, garlic powder, onion powder, cinnamon, dried thyme, and chili powder.
- Vegetables – We cooked the pork roast alongside potatoes, red onions, garlic cloves, and carrots for a satisfying supper.
- Wine sauce – Our wine mixture includes red wine, balsamic vinegar, and chicken broth.
- Vegetable oil – It’s used to help sear-the pork shoulder roast before tossing it in the slow cooker.
- Cornstarch slurry – Simply combine the reserved broth and cornstarch.
- Gravy – To make the gravy, just cook together the cooking juices left in the crock pot and cornstarch slurry.
This pork roast recipe is easy enough to cook on an ordinary weeknight dinner but elegant enough to be the star at dinner parties. It’s definitely a recipe that’s worth keeping in your back pocket!
How to Make Crock Pot Pork Roast With Potatoes and Carrots
In our book, slow cooking is the secret to a succulent pork roast as evident in this easy pork roast crock pot recipe.
Here’s how to cook a pork roast in a crock pot with potatoes and carrots:
1. Begin by making the dry rub for your crock pot pork roast with potatoes and carrots. Combine brown sugar, garlic powder, onion powder, cinnamon, dried thyme, and chili powder in a bowl.
To add more depth of flavor, you can add more herbs, such as rosemary, thyme, and dried oregano. Paprika and cumin are also welcome additions. Whisk together all the ingredients until they’re well combined. Using a small spatula or the back of a spoon, break off any lumps in the dry rub. Then, set it aside.
2. Afterwards, prepare the wine mixture. Add red wine, balsamic vinegar, and chicken broth to another bowl. The wine sauce will boost the flavor of the pork roast. Set it aside.
3. Using your hands, coat the pork shoulder roast with the dry rub. For best results, ensure that every part of the pork is slathered with the dry rub.
Before applying the dry rub, you can pat the pork shoulder dry with paper towels to remove the moisture. To help the dry rub cling to the meat much better, you can also use a binder, like olive oil, hot sauce, or yellow mustard.
4. Add vegetable oil to a heated skillet and sear the pork shoulder for 2 minutes on both sides.
5. Add the potatoes, carrots, garlic, and onions to the bottom of the crockpot. Then, lay the seared pork shoulder on top of the vegetables. Lastly, add the red wine sauce.
6. Cover the crockpot and cook on High for around 6 to 8 hours. For even cooking, flip the pork roast halfway through the cooking time.
7. Remove the pork shoulder and vegetables from the crockpot. Then, transfer them to a serving platter. Cover them in foil to keep warm.
8. Next, prepare the cornstarch slurry for the gravy. Combine some of the cooking juices and cornstarch in a bowl. Then, stir until the cornstarch dissolves.
9. Then, make the gravy. Transfer the remaining cooking juices from the crock pot into a sauce pot. Once it starts to simmer, add the cornstarch slurry. Let it simmer for 5 minutes or until the gravy thickens. Season it with salt and pepper according to your taste.
10. Cut the pork roast into your preferred slices and serve with the vegetables. For the final touch, pour the flavorful gravy over the meat and vegetables. Enjoy!
Frequently Asked Questions
Do you have to sear a pork roast before placing it in the crockpot?
It’s best to quick sear the pork roast before popping it into the crock pot. It will intensify the taste of the meat and will also guarantee a nicely browned pork roast with a crisp crust.
What goes well with a pork roast?
This mouthwatering crock pot pork roast with vegetables is best served with hearty side dishes like a potato au gratin. However, your pork roast dinner will be just as satisfying with a bowl of rich and creamy mac and cheese on the side. Roasted vegetables and light salads, such as cucumber salad, also pair perfectly with pork roast recipes!
How To Make Crock Pot Pork Roast
This succulent pork roast is slow-cooked with potatoes, carrots, garlic, and onion for tender meat and veggies. It is guaranteed to be devoured immediately by any crowd!
Ingredients
- 1½ lb pork shoulder roast, boneless
- 2 tbsp vegetable oil
- 3 potatoes, (roughly 15 oz in total), medium, preferably russets, quartered
- 7½ oz carrots, quartered
- 5½ oz red onions, quartered
- 2 garlic cloves, roughly chopped
For Dry Rub:
- ½ tsp chili powder
- ½ tsp ground cinnamon
- 1 tsp dried thyme
- ½ tbsp garlic powder
- 1½ tsp coarse salt
- 1 tsp onion powder
- ¼ cup brown sugar
For Wine Mixture:
- ½ cup red wine
- 3 tbsp balsamic vinegar
- ½ cup chicken broth
For Sauce:
- 1½ tbsp cornstarch
- cooking juices, from the crock pot
- salt and ground black pepper, to taste
To Serve:
- ½ lb vegetables, cooked
Instructions
- In a bowl, combine all the ingredients for the dry rub. Mix until well combined. Then, set aside.
- In another bowl, combine the red wine, balsamic vinegar, and chicken broth. Set aside.
- Rub the pork shoulder roast with the dry rub. Make sure that every nook and cranny is covered in the rub.
- In a deep skillet, heat the vegetable oil over medium to high heat.
- Add the pork shoulder and sear for 2 minutes on each side. Set aside.
- Place the potatoes, carrots, onions, and garlic on the bottom of the crock pot, followed by the pork on top.
- Lastly, pour the red wine mixture around the crockpot.
- Cover the crock pot and turn to High. Let cook for around 6 to 8 hours, flipping the pork roast halfway through the cooking time.
- Remove the meat and vegetables from the crockpot and wrap them in foil to keep them warm.
- Add cornstarch and ¼ cup of the cooking juices. Mix until dissolved.
- Transfer the remaining cooking juices into a saucepot, then whisk in the cornstarch slurry once it simmers. Simmer for 5 minutes or until the sauce thickens. Then, season to taste with salt and pepper. Adjust accordingly.
- Remove and discard the foil from the pork and vegetables, then portion according to your preference.
- Serve with cooked vegetables, and ladle about ½ cup of sauce over the pork. Enjoy!
Nutrition
- Sugar: 21g
- :
- Calcium: 180mg
- Calories: 512kcal
- Carbohydrates: 64g
- Cholesterol: 70mg
- Fat: 16g
- Fiber: 7g
- Iron: 7mg
- Monounsaturated Fat: 4g
- Polyunsaturated Fat: 1g
- Potassium: 1438mg
- Protein: 26g
- Saturated Fat: 9g
- Sodium: 1122mg
- Vitamin A: 9206IU
- Vitamin C: 42mg
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Conclusion
Make this crock pot pork roast with potatoes and carrots the centerpiece at your next party! It's covered in a flavorful dry rub, seared until brown, and slow cooked to perfection. Serve with your go-to side dishes, and enjoy!Have your own special recipe to share? Submit Your Recipe Today!
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