With the cold weather and busy holidays around the corner, my slow cooker is being used at least 3-4 times a week. I am always looking for recipes that do not involve chicken, and this one using pork was a huge hit at our house. The best part: it makes it’s own gravy! Serve it with some mashed potatoes (you can even use instant potatoes- this is a judge-free zone!) and dinner is done!
Slow Cooker Country-Style Pork Roast Recipe
- 1 pound baby carrots (or whole carrots sliced)
- 3 pound pork roast
- ½ cup flour
- 1 teaspoon seasoned salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground mustard
- ½ teaspoon dried oregano
- 2 Tablespoons olive oil
- 2 (14.5 ounce) cans chicken broth
- ¼ cup cornstarch
- ¼ cup cold water
- Spray the inside of your slow cooker with non-stick cooking spray.
- Place carrots in the bottom of the slow cooker.
- Cut the roast in half. Place flour, seasoned salt, onion powder, garlic powder, ground mustard, and oregano in a gallon-sized Ziploc bag. Add one half the roast to the bag, seal the bag, and shake until the roast is entirely coated. Repeat with other half of the roast.
- Heat a large skillet over medium high heat. Add olive oil and brown roast on all sides (I did each side for about 2-3 minutes). Place both halves of the roast in the slow cooker.
- Pour the chicken broth on top of the roast and cook on low for 6 hours (or until pork is tender).
- Remove roast from slow cooker and using a slotted spoon, remove the carrots.
- Measure out 3 cups of liquid from the slow cooker and pour into a medium saucepan, bring to a boil. In a small bowl, mix together cornstarch and water, then pour into saucepan. Bring to a boil and cook for 2-3 minutes or until gravy thickens up.
- Serve with mashed potatoes and pour gravy on top.
- Slow Cooker