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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
The slow cooker is one of my favorite ways to cook a pork roast and this recipe is one of the best- plus, it makes it's own gravy!
Serving people
Ingredients
- 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
Equipment
Instructions
- 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.
Notes
We like to serve this roast with mashed potatoes.
Nutrition
Calories: 326 kcal · Carbohydrates: 15 g · Protein: 40 g · Fat: 11 g · Saturated Fat: 3 g · Cholesterol: 107 mg · Sodium: 666 mg · Potassium: 843 mg · Fiber: 2 g · Sugar: 3 g · Vitamin A: 7822 IU · Vitamin C: 6 mg · Calcium: 36 mg · Iron: 2 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
What an absolutely perfect Fall recipe. Pinning this one for a must make. Thanks for sharing.
Can you make the gravey after you brown it and let it cook in crock pot in its own gravey? I didn’t know if you thought that might take away from the flavor, or texture of the meat. Pls let me know your thoughts. Thanks!!!
When you say pork roast what cut of meat are we using?
We like the pork loin. But we’ll often grab whatever is on sale.
Have you tried this recipe with beef broth instead of chicken?
We haven’t used beef broth, but I’m sure it would still be tasty!
I made this with a boneless porkloin. Although I shook the porkloin halves in the seasoning and browned it on all sides, the meat was dry and tasteless. I even used homemade broth. I did put it on high for less than an hour and the turned it down to low. Does anyone have an idea of what I did wrong?
I made this for Sunday dinner. I used pork loin and followed the recipe as stated. Verizon very good. I would make this again.
I am making it tomorrow. Can’t wait ?
Made this for Sunday dinner and everyone loved it! I didn’t put much dry mustard though AND I added a dollop of sour cream to the gravy for richness! mmmm….Great recipe!!
I made this today for diner. I used a center cut pork loin. followed the directions to the letter. It came out delicious. We all loved it. Will definitely male it again.