Description
This Slow Cooker Pork Roast with Vegetables is a perfect blend of juicy, tender pork and roasted veggies cooked to perfection. The meat is seasoned with garlic, rosemary, and thyme, which infuses every bite with warm, herby flavors that make this dish feel both comforting and elevated. Carrots, potatoes, and onions add a touch of sweetness and earthiness that perfectly balances the savory roast. With minimal prep, this slow-cooker recipe is ideal for busy days when you still want a nourishing, homemade meal waiting for you. Simply set it, forget it, and return to a dish that fills your home with delightful aromas. Perfect for family gatherings or a cozy night in, this meal is sure to satisfy.
Ingredients
Units
Scale
- 3 lbs pork shoulder roast
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and black pepper, to taste
- 2 cups baby potatoes, halved
- 2 large carrots, sliced
- 1 yellow onion, quartered
- 1 cup low-sodium chicken broth
Instructions
- Begin by seasoning the pork roast generously with salt, black pepper, garlic, rosemary, and thyme.
- In a skillet, heat olive oil over medium-high heat. Sear the pork roast on all sides until browned, about 2-3 minutes per side.
- Transfer the pork roast to a slow cooker. Add potatoes, carrots, and onions around the roast.
- Pour chicken broth over the ingredients, ensuring the vegetables are partially submerged for even cooking.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the pork is tender and pulls apart easily with a fork.
- Once done, slice or shred the pork as desired. Serve hot with the roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 8 hours
Nutrition
- Serving Size: 6 servings
- Calories: 340 kcal