If you’ve ever wanted a homey, melt-in-your-mouth pork dinner without the fuss, you’re gonna love this Crock Pot Pork Roast Recipe. It’s seriously one of those dishes that feels like a warm hug after a long day—easy, comforting, and packed with flavor. Whether you’re a slow cooker newbie or an old pro, stick with me because I’ll walk you through every step so your roast turns out juicy and tender every single time.

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Why This Recipe Works

Simplicity: The crock pot does most of the work, making it super easy to prepare.
Flavor-packed: Poultry seasoning gives a cozy, herbaceous touch that perfectly complements pork.
Versatility: You can customize the roast with veggies or spices to suit your mood or what’s on hand.
Tender results: Slow cooking breaks down the meat into juicy, fork-tender goodness every time.

Crock Pot Pork Roast, easy pork dinner, slow cooker pork recipe, tender pork roast, comforting pork dish - A large piece of meat covered with a crumbly spice and herb coating sits inside a black slow cooker. The meat has a light golden-brown color with visible small black and green herbs pressed into the crust. The slow cooker has a smooth shiny surface on the inside, creating a contrast with the rough and textured meat. The cooker is set on a surface with a white marbled pattern that is barely visible at the bottom edge of the image. The lighting highlights the spices and texture on the meat, making it look tender and well-seasoned photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Everything in this Crock Pot Pork Roast Recipe has its role—simple and straightforward ingredients that play beautifully together to create a roast bursting with flavor and perfect texture.

Crock Pot Pork Roast, easy pork dinner, slow cooker pork recipe, tender pork roast, comforting pork dish - Flat lay of a fresh whole pork loin roast with a light layer of poultry seasoning, small piles of coarse salt and cracked black peppercorns, a few fresh sprigs of sage and thyme beside a pat of creamy butter on a simple white ceramic plate, a small white bowl of pale all-purpose flour, and a small white bowl filled with golden slow cooker juices blended with light chicken broth, all arranged in perfect symmetry and natural proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pork loin roast: This cut has just the right balance of lean and fat to stay juicy after slow cooking—avoid tenderloin or it’ll dry out.
Salt & pepper: Basics that enhance flavor and bring out the natural taste of the pork.
Poultry seasoning: A blend of sage, thyme, rosemary, and nutmeg that adds warmth and earthiness—surprisingly perfect with pork!
Butter: For making a silky gravy that carries all those meat juices wonderfully.
All-purpose flour: The thickener that turns your juices into luscious gravy.
Chicken broth (or liquid from crock pot): Adds depth and body to the gravy without overpowering the roast.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite things about this Crock Pot Pork Roast Recipe is how you can easily tweak it to fit your flavor vibe. I love keeping it classic, but feel free to experiment—it’s all about making it yours!

Switch up the seasoning: I once swapped poultry seasoning for a combo of smoked paprika and garlic powder—gave the roast a nice smoky kick.
Add veggies: Toss in chunks of potatoes, carrots, or onions at the start for a one-pot meal with less cleanup—it always feels like a cozy Sunday dinner.
Make it spicy: Add a pinch of cayenne or chili flakes to the seasoning mix for a subtle heat that wakes up the flavors.
Use frozen roast: Don’t worry about thawing—just increase the cooking time by an hour and skip adding water. Works like a charm!

Step-by-Step: How I Make Crock Pot Pork Roast Recipe

Step 1: Prep the Pork Roast

Start by placing your pork loin roast right into the crock pot, whether it’s fresh or still frozen. Sprinkle salt, pepper, and poultry seasoning all over, making sure to rub it in so every inch is coated. If you’re working with a fresh or thawed roast, I like to add about ¼ to ½ cup of water in the bottom of the crock pot to keep things moist and prevent sticking. If your roast’s frozen, just skip the water—trust me on that.

Step 2: Slow Cook to Perfection

Cover your crock pot and set it to HIGH for 4-5 hours or LOW for 8-9 hours. I usually pick low and slow—there’s something magical about waking up to a roast that’s ready to slice for dinner. If your roast is frozen, tack on an extra hour. Avoid lifting the lid too often; patience is key here for juicy results.

Step 3: Make the Gravy (Optional but Worth It)

Once the roast is ready, scoop out the juices from the crock pot. In a skillet, melt the butter and whisk in the flour to make a roux—let it cook until golden and fragrant, about 2 minutes. Gradually whisk in 2 cups of the reserved juices plus chicken broth, stirring until thickened and smooth. Season with salt and pepper to taste. This gravy is a game-changer and really makes dinner feel special.

Step 4: Rest, Slice, and Serve

Don’t skip this part! Let your pork roast rest for 5-10 minutes after cooking. This little break lets the juices redistribute so your slices come out moist, not dry. Then, carve it up, drizzle with that luscious gravy if you made it, and dig in!

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Pro Tips for Making Crock Pot Pork Roast Recipe

Use the right cut: I can’t stress enough—use pork loin roast, not tenderloin, or the meat will dry out from the long cooking.
Don’t forget to rest your roast: Letting it sit before slicing keeps every bite juicy and tender.
Add veggies early but chunky: If you want potatoes or carrots, cut them into large pieces to prevent mushiness after hours in the crock pot.
Avoid peeking: Every time you lift the lid, you let precious heat escape which extends cooking time and affects tenderness.

How to Serve Crock Pot Pork Roast Recipe

Crock Pot Pork Roast, easy pork dinner, slow cooker pork recipe, tender pork roast, comforting pork dish - A white plate holds several slices of light brown cooked meat with a slightly darker crust on the edges, arranged in a neat row. A woman's hand pours a thick, creamy beige sauce over the center slices, creating a smooth layer that drapes over the meat. Bright green parsley pieces are scattered on top, adding color contrast. On the side of the plate, vibrant green broccoli florets add freshness to the dish. The scene is set on a white marbled surface, and in the background, a white textured pitcher is seen pouring the sauce, with a white bowl filled with rice and a stack of white plates slightly blurred. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love a simple sprinkle of fresh chopped parsley right over the sliced pork—it brightens the plate and adds a pop of color. Sometimes, a few caramelized onions on top makes it feel extra cozy and special without much effort.

Side Dishes

This roast pairs beautifully with mashed potatoes or creamy polenta to soak up the gravy. Roasted green beans or a crisp side salad balance the richness nicely for a well-rounded meal. For lazy nights, I throw in root veggies to cook alongside the pork in the crock pot for an easy one-pot dinner.

Creative Ways to Present

For holiday gatherings, I’ve served this crock pot pork roast on a big wooden board surrounded by roasted baby potatoes and fresh herbs. It makes for a rustic, inviting centerpiece that guests always comment on. You can also slice the roast thin and serve it on warm dinner rolls for satisfying sliders—a total crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge and they usually last 3-4 days. I always make sure to strain out excess liquid and slice the pork before storing—it makes reheating so much easier and faster.

Freezing

Freezing this pork roast works like a charm. I slice it, wrap individual portions in foil or freezer-safe bags, and freeze for up to 6 months. When you’re ready, it’ll thaw quickly in the fridge overnight and be ready to reheat without losing much of that fresh-cooked flavor.

Reheating

The best way I’ve found to reheat leftovers is gently on the stove over low heat with a splash of broth or water, covered. It keeps the pork moist and prevents it from drying out like the microwave can sometimes do. A quick reheat in the oven wrapped with foil works well too.

FAQs

Can I use a pork tenderloin instead of pork loin roast in this Crock Pot Pork Roast Recipe?

While you can technically use pork tenderloin, I don’t recommend it for slow cooking this long because tenderloin is much leaner and tends to dry out. Pork loin roast has more marbling and fat, which keeps it juicy and tender after hours in the crock pot.
Do I need to thaw the pork roast before cooking in the crock pot?

Nope! You can throw a frozen pork roast straight into the crock pot. Just add an extra hour to the cooking time and skip adding extra liquid since the roast will release moisture as it defrosts and cooks.
How do I know when my pork roast is done?

The safest and most reliable way is to check the internal temperature with a meat thermometer; it should be at least 145°F. You might still see a slight pink color in the center, which is totally normal. The roast should also feel tender and easy to slice.
Can I add vegetables to cook with the pork roast?

Absolutely! Toss in chunks of potatoes, carrots, or onions at the start. Just be sure to cut them into large pieces so they don’t turn into mush after slow cooking for hours.
Is the gravy necessary for this recipe?

The gravy is optional but highly recommended. It uses the flavorful cooking juices from the crock pot and turns them into a silky sauce that really elevates the dish. But if you’re short on time, the roast is delicious on its own.

Final Thoughts

This Crock Pot Pork Roast Recipe holds a special place in my kitchen routine because it takes all the stress out of dinner prep but delivers restaurant-worthy tenderness and flavor. It’s that kind of recipe that feels like coming home—warm, satisfying, and reliable. I can’t wait for you to try it and make it your own; trust me, once you do, this will be your go-to for busy weeknights or lazy weekend feasts.

Crock Pot Pork Roast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews

Author: Amanda
Prep Time: 5 minutes
Cook Time: 5 hours
Total Time: 5 hours 5 minutes
Yield: 6 servings
Category: Main Course
Method: Slow Cooking
Cuisine: American

Print Recipe

Description

This Easy Crock Pot Pork Roast is a simple and flavorful recipe perfect for a tender and juicy pork loin roast cooked low and slow in a crock pot. Featuring a savory blend of salt, pepper, and poultry seasoning, this recipe offers an optional rich gravy made from the slow cooker juices for an extra comforting meal. Ideal for busy days, this crock pot method ensures a hands-off approach with delicious results every time.

Ingredients

Main Ingredients

2.5 pounds pork loin roast
Salt to taste
Pepper to taste
1-2 teaspoons poultry seasoning

For the Gravy (optional)

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups liquid (juices from the slow cooker and/or chicken broth)

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Instructions

Prepare the Pork Roast: Place the fresh or frozen pork loin roast into the crock pot. Generously season all sides with salt, pepper, and poultry seasoning to infuse the meat with flavor.
Add Liquid if Needed: If you are using a fresh or thawed roast, add ¼ to ½ cup of water to the bottom of the crock pot to help maintain moisture. Skip this step when cooking from frozen.
Cook the Roast: Cover the crock pot and cook the pork on HIGH for 5 hours or LOW for 9 hours. If cooking from frozen, add approximately 1 hour to the total cooking time to ensure thorough cooking.
Make the Gravy (Optional): In a skillet or saucepan, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of all-purpose flour and cook this roux until it turns golden and the flour is fully absorbed, about 2-3 minutes.
Add Liquid to Gravy: Gradually whisk in 2 cups of liquid, combining the juices from the slow cooker with additional chicken broth as needed. Bring to a simmer and cook for 5 to 7 minutes, stirring occasionally, until the gravy thickens.
Season the Gravy: Taste the gravy and season with salt and pepper as desired. Serve warm with sliced pork roast.
Rest and Serve: Let the pork roast rest for 5 to 10 minutes after cooking so the juices redistribute, keeping the meat tender and moist. Slice and serve with the prepared gravy if desired.

Notes

Best cut: Use a pork loin roast, not tenderloin, as tenderloin tends to dry out with long cooking times.
Pre-brined pork: Some store-bought pork loins are pre-brined. Taste the roast before adding extra salt to avoid over-seasoning.
Cooking from frozen: No need to thaw; just increase cooking time by about 1 hour and do not add water.
Resting: Allow the roast to rest 5-10 minutes before slicing for optimal juiciness.
Adding vegetables: Add large chunks of potatoes, carrots, or onions at the start for a complete one-pot meal; keep veggies large to avoid mushiness.
Poultry seasoning: This seasoning blend complements pork beautifully. Substitute with Cajun seasoning or a mix of garlic powder and paprika if preferred.
Internal temperature: Pork is safe to eat at 145°F, and a slight pink in the center is normal and safe.
Storage: Refrigerate leftovers in airtight containers for up to 4 days or freeze for up to 6 months.