Slow Cooker Pork Roast
The easiest one-pot meal, this simple yet delicious pork roast recipe features fresh veggies and a rich broth for a comforting complete meal.
Servings: 5 Servings
Calories: 641kcal
Equipment
Ingredients
- 1 (2.5 to 3- pound) boneless pork butt roast
- Sea salt and pepper
- 2 Tbsp avocado oil
- 1 large yellow onion sliced
- 1.5 lbs potatoes I use baby gold potatoes
- 3 large carrots chopped into large chunks
- 8 ounces mushrooms chopped, optional
- 5 cloves garlic minced
- 3 sprigs fresh thyme
- 3 cups beef broth
- 1 cup red wine optional
Instructions
- Remove the pork roast from its packaging and place it on a cutting board or a large plate. If the roast comes with netting, cut it off and discard it. Pat any excess moisture off of the roast with paper towels.
- Sprinkle the whole roast with sea salt and pepper.
- Heat the avocado oil in a large cast iron skillet on the stove top over medium-high heat. Allow the oil to heat up for a few minutes to become sizzling hot, then carefully place the seasoned pork roast on the hot surface. Sear for 6 minutes then flip to the other side and sear for another 3 to 6 minutes, until two sides have a golden brown crust.
- While the meat is browning in the skillet, add all of the ingredients to the bottom of the crock pot and give them a big stir.
- Transfer the browned pork to the crock pot, moving around the vegetables to create space if necessary.
- Secure the lid on the slow cooker and cook on High heat for 5 to 6 hours or Low heat for 8 to 10 hours, or until the pork roast is fork tender.
- Remove the roast from the slow cooker and transfer it to a cutting board. Either use two forks to shred the roast into shredded pork, or use a sharp knife to cut the roast into chunks for serving.
- Serve pork roast with the veggies and juices from the crock pot and enjoy! I recommend serving the meal with some form of starch like brown rice, noodles, mashed potatoes, or crusty bread to absorb the delicious juices. You can also use the juices at the bottom of the crock pot to make flavorful gravy if you're a gravy lover.
Notes
Store leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition
Serving: 1Serving (of 5) | Calories: 641kcal | Carbohydrates: 41g | Protein: 42g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 130mg | Sodium: 1086mg | Fiber: 5g | Sugar: 7g