Slow Cooker Herb Pork Roast Recipe
This slow cooker herb pork roast with potatoes and carrots is a tender, flavorful, and easy one-pot family dinner.
Serving6 people
Ingredients
- 1 lb carrots, peeled and sliced into 1-inch pieces
- 8 red potatoes, quartered
- 1 sweet onion, diced
- 4 teaspoons minced garlic
- 1 teaspoon italian seasoning
- ¼ teaspoon salt
- 1 teaspoon ground thyme
- ½ teaspoon lemon pepper
- ½ teaspoon sage
- 3 lb boneless pork roast
- 1 lemon, halved
- ½ cup chicken broth
- 2 cups broccoli florets
- 3 Tablespoons cornstarch, optional
- 3 Tablespoons water, optional
Equipment
Instructions
- Place carrots, potatoes, and onion in bottom of slow cooker.
- Mix together garlic, Italian seasoning, salt, thyme, lemon pepper, and sage and rub on outside of pork roast.
- Place pork roast on top of vegetables in slow cooker.
- Place halved lemon in slow cooker and pour chicken broth over everything. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- Prepare broccoli as directed on package, then stir into slow cooker when it's finished cooking and serve immediately.
- If desired, whisk together cornstarch and water with remaining juices and serve as a gravy on top of pork roast.
Notes
- One-Pot Meal: This recipe is designed so that the pork, potatoes, and carrots cook together. However, broccoli is added at the very end (steamed separately first) so it doesn't become mushy.
- Cooking Time: For the most tender "fall-apart" results, the sisters recommend cooking Low and Slow (6–7 hours) rather than on High.
- Prevent Dry Pork: Pork roast can dry out if overcooked. Check the internal temperature with a meat thermometer; it is safe to eat at 145°F, though many prefer it closer to 160°F for a traditional "roast" texture.
- Vegetable Sizing: Cut your potatoes into quarters and carrots into 1-inch chunks. If you cut them too small, they may turn to mush before the pork is fully cooked.
- Storage Suggestions: Once cooled completely, store in an airtight container for 2 to 3 days.
- Leftovers: This pork makes excellent sandwiches the next day. Shred any remaining meat and serve it on rolls with a bit of the leftover gravy or BBQ sauce.
Nutrition
Calories: 584 kcal · Carbohydrates: 65 g · Protein: 59 g · Fat: 10 g · Saturated Fat: 3 g · Cholesterol: 143 mg · Sodium: 399 mg · Potassium: 2601 mg · Fiber: 9 g · Sugar: 11 g · Vitamin A: 12856 IU · Vitamin C: 70 mg · Calcium: 110 mg · Iron: 4 mg