Slow Cooker Pork Roast with Potatoes and Carrots Recipe

ByAmanda
Jump to Recipe·5 from 6 reviews

If you’ve been on the lookout for a comforting, hands-off dinner that fills your kitchen with mouthwatering aromas, then you’re in for a treat. This Slow Cooker Pork Roast with Potatoes and Carrots Recipe is truly fan-freaking-tastic — trust me, it’s one of those meals that turns “what’s for dinner?” into something exciting and easy all at once. Let me walk you through why this recipe has earned a permanent spot in my weeknight rotation, and why you’re going to love it too.

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Why This Recipe Works

  • Tender, Juicy Pork: Searing the roast before slow cooking locks in flavor and keeps the pork melt-in-your-mouth tender.
  • Perfectly Cooked Veggies: The potatoes and carrots soak up the rich cooking juices, creating a natural, delicious side all in one pot.
  • Minimal Hands-On Time: With just a bit of prep and your slow cooker doing the work, dinner basically makes itself.
  • Versatile and Adaptable: You can customize herbs or swap veggies, making it your own every time.
Slow Cooker Pork Roast with Potatoes and Carrots, easy pork roast recipes, comfort food dinner ideas, one-pot pork recipes, hearty slow cooker meals - Inside a black slow cooker, there is one large browned piece of meat placed in the center, surrounded by small whole golden potatoes and thick orange carrot chunks. The dish is garnished with sprigs of fresh green rosemary and thyme scattered on top. A light brown broth fills the bottom and coats the ingredients, creating a shiny texture. The slow cooker sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

What I love about the ingredients in this Slow Cooker Pork Roast with Potatoes and Carrots Recipe is how they all come together to create bold, comforting flavors without fuss. Each element plays its part, whether it’s the fresh herbs adding aromatic depth or the broth helping keep everything tender and juicy. When shopping, I recommend picking a pork shoulder with a bit of marbling — that fat is flavor gold.

Slow Cooker Pork Roast with Potatoes and Carrots, easy pork roast recipes, comfort food dinner ideas, one-pot pork recipes, hearty slow cooker meals - Flat lay of a large raw pork shoulder roast with a natural pink hue and marbling, a small white ceramic bowl of golden avocado oil, a peeled large white onion diced into neat half-inch cubes on a simple white plate, four whole uncracked brown garlic cloves, a small white ceramic bowl filled with clear low sodium chicken broth, a mound of coarse sea salt crystals on a white ceramic dish, freshly ground black peppercorns in a small white bowl, four large Yukon gold potatoes cut into 3-inch pieces arranged on a round white plate, eight fresh vibrant orange carrots sliced into 3-inch lengths on a simple white ceramic plate, and six fresh herb sprigs including rosemary, sage, and thyme laid out symmetrically — all ingredients looking fresh and natural, 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 shoulder roast: This cut’s fat content ensures the meat stays juicy and tender during the long, slow cook time.
  • Avocado or olive oil: Perfect for searing, creating a flavorful crust that locks in moisture.
  • White onion: Adds subtle sweetness and depth when sautéed, soaking into the broth and veggies.
  • Garlic cloves: Minced garlic gives a pleasant punch without overpowering the dish.
  • Chicken broth (low sodium): Keeps everything moist and adds savory notes while controlling salt levels.
  • Sea salt and black pepper: Simple but essential seasoning to balance and elevate the dish.
  • Potatoes: Yukon gold or red potatoes work beautifully—starchy enough to soak up juices but firm enough to hold shape.
  • Carrots: Sweet and tender, they complement the pork perfectly.
  • Fresh herbs (rosemary, sage, thyme): These herbs infuse the entire pot with a deep, fragrant aroma that’s nostalgic and comforting.
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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

This recipe feels like a warm hug, but I love to tweak it depending on the season or what’s in my pantry. Sometimes I swap fresh herbs for dried ones if I’m short on time, or add a splash of apple cider vinegar for a tangy twist. Feel free to make it your own — after all, cooking is all about what makes your taste buds happiest!

  • Herb Variation: I’ve found using just rosemary works wonders if you can’t gather multiple herbs—its piney scent really shines with pork.
  • Dietary Adjustment: For a lower sodium option, use unsalted broth and season to taste at the end.
  • Vegetable Add-Ins: Some days, I add parsnips or turnips for a little extra earthiness.

Step-by-Step: How I Make Slow Cooker Pork Roast with Potatoes and Carrots Recipe

Step 1: Sear the Pork to Lock in Juices

First, heat a large cast iron pan over medium-high heat until it’s hot but not smoking—this usually takes a few minutes. Add your avocado or olive oil, and then season your pork shoulder generously with salt and pepper. When the oil shimmers, place the roast in the pan and sear each side for about 4-5 minutes until you get a beautiful brown crust. This step is what gives the roast that deep, rich flavor that slow cooking alone can’t provide. Once seared, transfer the roast to the bottom of your slow cooker.

Step 2: Sauté Onions and Garlic for Extra Depth

In the same pan, toss in the diced onions and minced garlic. Stir them around just until the onions start to soften, about 2-3 minutes—no need to caramelize, just soften. Then, turn off the heat and pour in the chicken broth, scraping up those flavorful browned bits from the pan with your spoon. Add in salt and pepper to season, then carefully pour this savory mixture over the pork roast in your slow cooker.

Step 3: Add the Potatoes, Carrots, and Herbs

Now, tuck your roughly chopped potatoes and carrots around and on top of the pork, scattering your fresh rosemary, sage, and thyme sprigs throughout. These herbs are flavor bombs that slowly infuse into both the meat and veggies as everything cooks together. Cover with the lid and set your slow cooker to low for 7 to 9 hours. I find 8 hours makes my pork perfectly fall-apart tender, but check early the first time you make it to avoid overcooking.

Step 4: Serve and Enjoy!

Once it’s done, carefully remove the veggies and set them aside in a serving bowl—don’t forget to fish out those herb sprigs! The pork will be incredibly tender, so handle it gently when transferring to a platter. Arrange the veggies around the roast and drizzle with cooking juices. If you want to get fancy, use the liquid to whip up a quick gravy, which I’ve included notes for below. This is honestly the moment I’ve been waiting for all day — cozy, fragrant, and utterly delicious.

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Pro Tips for Making Slow Cooker Pork Roast with Potatoes and Carrots Recipe

  • Don’t Skip the Sear: I learned the hard way that searing the roast before slow cooking adds unbeatable flavor and keeps the pork juicy.
  • Check Early: Since slow cooker temperatures vary, check your roast around 6 hours the first time—you want it tender but not disintegrated.
  • Herbs Are Key: Fresh herbs infused while cooking make a huge difference, but dried herbs work well if you don’t have fresh on hand.
  • Layer Veggies Around Meat: Placing your potatoes and carrots around the pork keeps them in the juices and prevents them from overcooking on the bottom.

How to Serve Slow Cooker Pork Roast with Potatoes and Carrots Recipe

Slow Cooker Pork Roast with Potatoes and Carrots, easy pork roast recipes, comfort food dinner ideas, one-pot pork recipes, hearty slow cooker meals - The image shows a cooked meal in a black pot, featuring two large pieces of browned meat, one with a bone in the middle. Surrounding the meat are golden small potatoes and orange carrot pieces scattered throughout the pot in a broth. On top of the food, there are green sprigs of rosemary and thyme adding fresh color. Small bits of green herbs are sprinkled over the meal, giving it a fresh look. The pot is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to sprinkle a little fresh chopped parsley or thyme leaves on top right before serving—it adds a pop of color and a fresh note that brightens the whole dish. Sometimes, a small drizzle of good-quality olive oil over the veggies helps bring everything together.

Side Dishes

This dish is pretty complete on its own, but if I’m feeling fancy, I’ll pair it with a simple arugula salad tossed with lemon vinaigrette or some crusty bread to soak up the flavorful juices. For a veggie boost, steamed green beans or roasted Brussels sprouts work great alongside.

Creative Ways to Present

For special occasions, I love plating the roast sliced with the veggies arranged artistically around it on a large wooden board—or even baking the leftover cooking liquid into a savory gravy topped with caramelized onions. It makes the meal feel extra special without much extra effort.

Make Ahead and Storage

Storing Leftovers

After the meal, I let any leftovers cool to room temperature, then transfer them with some of the cooking juices to an airtight container. Stored in the fridge, they stay tasty for up to 3-4 days. The pork remains juicy and the veggies soak up even more flavor overnight (which I surprisingly love!).

Freezing

I’ve had great luck freezing leftovers in portions, with a little of the cooking liquid included to avoid drying out. Just thaw overnight in the fridge, and it reheats well in the oven or on the stove. It’s a lifesaver on busy days when you need a hearty meal with zero prep.

Reheating

When I reheat, I cover the pork and veggies lightly with foil and warm everything in a 350°F oven until heated through (about 20-25 minutes). This keeps the meat tender and the vegetables from turning mushy, better than microwave heating in my experience.

FAQs

  1. Can I use a different cut of pork for this recipe?

    Absolutely! While pork shoulder is ideal for slow cooking because of its fat content and tenderness, you can also try pork butt or even a pork loin if you adjust cooking times. Pork loin is leaner and cooks faster, so it’s better to check earlier to avoid dryness.

  2. Can I make this recipe without fresh herbs?

    Yes! If you don’t have fresh rosemary, sage, and thyme, substituting dried herbs will still provide lovely flavors. Use about 2 teaspoons of a dried herbs blend like Italian seasoning or Herbs de Provence, sprinkled in at the beginning.

  3. How do I make gravy from the cooking liquid?

    After cooking, carefully strain the liquid into a saucepan and bring to a simmer. You can thicken it with a cornstarch slurry (mix cornstarch with cold water) or use my gluten-free gravy recipe to enrich and season it. Taste and adjust salt and pepper as needed.

  4. What if my slow cooker doesn’t have a low setting?

    If your slow cooker only has high, reduce cooking time to about 4-5 hours but check tenderness frequently. The goal is a fork-tender roast that isn’t dried out or overcooked.

  5. Can I add other vegetables to this recipe?

    Definitely! Root vegetables like parsnips, turnips, or even sweet potatoes go great with the pork and absorb all those wonderful flavors. Just cut them into similar-sized chunks so everything cooks evenly.

Final Thoughts

This Slow Cooker Pork Roast with Potatoes and Carrots Recipe has become my go-to comfort food whenever I want a satisfying meal without endless prep or cleanup. The way the meat falls apart and the veggies soak up the savory juices never fails to impress my family — honestly, every bite feels like a little celebration. I’m so glad I can share this with you because I have a feeling once you try it, it’ll be on your “repeat” list too. Happy cooking, friend—you’ve got this!

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Slow Cooker Pork Roast with Potatoes and Carrots Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Amanda
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 20 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
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Description

This Slow Cooker Pork Roast recipe delivers a tender and flavorful pork shoulder perfectly cooked with savory herbs, garlic, onions, and hearty vegetables. The pork is first seared for added depth, then slow cooked with potatoes and carrots for a comforting and easy one-pot meal.

Ingredients

Meat and Seasoning

  • 4 pounds pork shoulder roast
  • 1/2 tsp sea salt, plus extra for sprinkling
  • 1/2 tsp black pepper, plus extra for sprinkling
  • 1 tbsp avocado oil or olive oil

Vegetables and Herbs

  • 1 large white onion, diced 1/2 inch
  • 4 cloves garlic, minced
  • 2 pounds potatoes, cut into 3 inch pieces (about 4 potatoes)
  • 1.5 pounds carrots, cut into 3 inch lengths (about 8 carrots)
  • 6 sprigs mixed rosemary, sage, and thyme (2 of each), or 4 sprigs of one herb like rosemary; can substitute 2 tsp dried Italian seasoning or Herbs de Provence

Liquids

  • 2 cups low sodium chicken broth

Instructions

  1. Sear the Pork: Preheat a large cast iron pan on the stovetop until hot but not smoking. Add the avocado or olive oil. Sprinkle the pork shoulder roast evenly with salt and pepper, then sear on each side for 4-5 minutes until browned.
  2. Prepare Slow Cooker Base: Remove the seared roast from the pan and place it in the bottom of a 6 quart slow cooker. Add diced onion and minced garlic to the same pan and sauté briefly until the onions start to soften.
  3. Add Broth and Season: Turn off the heat and pour the chicken broth into the pan with the onion and garlic. Scrape up any browned bits from the bottom of the pan. Stir in salt and pepper to season the broth mixture.
  4. Assemble Slow Cooker: Carefully pour the onion, garlic, and broth mixture over the pork roast in the slow cooker. Arrange the cut potatoes and carrots around and on top of the roast. Tuck herb sprigs among the vegetables and on top of the roast.
  5. Cook Low and Slow: Cover the slow cooker and cook on low heat for 8 hours until the pork is falling-apart tender and the vegetables are fully cooked.
  6. Serve: Remove the cooked vegetables and herbs from the slow cooker, discarding the herb sprigs. Serve the vegetables in a bowl alongside the pork roast. Carefully transfer the pork to a serving platter and optionally use the cooking juices to make gravy as desired.

Notes

  • The small amount of salt during cooking is to season the roast and vegetables. Adjust salt at the end to taste, especially if making gravy.
  • Yukon gold or red potatoes are recommended, but any potato variety will work.
  • Dried herbs can substitute fresh herbs—use 2 teaspoons Italian seasoning or Herbs de Provence.
  • For gravy, carefully drain cooking liquid and use it as the base for gluten-free or paleo-friendly gravy recipes.
  • Slow cooker times vary: start checking pork for tenderness at 6 hours on low, but 8 hours usually yields perfect falling-apart texture.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 5 g
  • Sodium: 400 mg
  • Fat: 25 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Protein: 35 g
  • Cholesterol: 110 mg

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