Pork Roast (Crock Pot Recipe)
This Pork Roast Crock Pot Recipe requires no pre-cooking, but you still end up with succulent meat and flavorful, umami-rich gravy!
Ingredients
- 1 pound carrots peeled, halved lengthwise and cut crosswise into 2-inch pieces
- 4 garlic cloves smashed
- 1 yellow onion thinly sliced
- 3 pound boneless pork shoulder butt roast
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 cups chicken broth
- 8 sprigs fresh thyme
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 1 tablespoon soy sauce
Instructions
- Place carrots, garlic and onions in bowl of 5 quart or larger slow cooker.
- Rub roast all over with salt and pepper and place on top of vegetables.
- Pour broth around roast. Place thyme on top of roast.
- Cover and cook on high for 4 hours or on low for 8 hours or until meat pulls apart easily.
- Transfer roast to cutting board and slice or gently pull apart in big chunks.
- Transfer 2 cups of liquid from slow cooker bowl into medium sauce pot and heat to simmering over medium-high heat.
- In small bowl, whisk together cornstarch and 2 tablespoons water. Slowly add cornstarch mixture to liquid in sauce pot, stirring constantly.
- Heat to simmering; reduce heat to medium-low and cook 2 minutes or until gravy has thickened.
- Whisk in butter and soy sauce.
- Remove onions and carrots from crock pot with slotted spoon. Serve pork with onions and carrots, drizzled with gravy.
Notes
- For an extra layer of flavor, you CAN (although it’s not necessary) sear the roast in a skillet until it’s browned on all sides before putting it in the crockpot.
- If you have kitchen twine, feel free to bundle the thyme sprigstogether for easier removal at the end.
Calories: 382kcal, Carbohydrates: 13g, Protein: 53g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 148mg, Sodium: 1410mg, Potassium: 1168mg, Fiber: 3g, Sugar: 5g, Vitamin A: 12813IU, Vitamin C: 9mg, Calcium: 61mg, Iron: 3mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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