PREP TIME: 10 mins | COOK TIME: 8 hrs | TOTAL TIME: 8 hrs 10 mins | SERVINGS: 6
Packed with flavor, tender pork roast. The perfect weeknight meal that you can easily make in your crockpot. Fall-apart tender pork roast served with masked potatoes and steamed/roasted veggies for a filling and scrumptious meal that your entire family will love!
My mom makes the best pork roast. The pork roast is a huge part of my childhood. Whenever we have big lunches, pork roast is always part of the menu. It is a staple and a favorite. I grew up with my mom’s pork roast. Throw in your favorite sides, and you have a no-frills meal that everyone will surely ask for again and again!
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I love this recipe as I can easily prep this, leave everything to my crockpot, and come back to the most amazing dish. And do not forget the gravy! It makes a whole lot of difference!
INGREDIENTS
1/2 onion, cut into chunks
2 to 3 pounds of pork roast
1/2 tsp Italian Seasoning
4 c. chicken stock
1 tsp minced Garlic
2 tbsp cornstarch
1/4 c. water for the gravy (or chicken broth if preferred)
1 16-ounces package of baby carrots
1/2 tsp salt
1/2 tsp pepper
How to make Crock Pot Pork Roast
Step 1: Into your crockpot, add all the ingredients except for the cornstarch and 1/4 c. of water. Cover the pot and set to cook on low for 8 to 10 hours.
Step 2: After 8 to 10 hours, shred the pork roast.
Step 3: To make the gravy, whisk 1/4 c water and cornstarch in a small bowl. Scoop 2 cups of the liquid from the pot and pour into a saucepan. Then, stir in the water and cornstarch mixture. Bring the sauce to a boil for about 3 to 5 minutes, stirring occasionally, until the sauce starts to thicken.
Step 4: Over the roast and carrots, drizzle the gravy. Enjoy!
Note:
For this recipe, you can add potatoes or simply serve the pork roast with mashed potatoes. Adjust the salt and pepper according to taste.
NUTRITION FACTS:
Calories 405 kcal, Carbohydrates 16g, Protein 55g, Fat 11g, Saturated Fat 3g, Cholesterol 147mg, Sodium 590mg, Potassium 1286mg, Fiber 2g, Sugar 6g, Vitamin A 13420IU, Vitamin C 5.8mg, Calcium 47mg, Iron 1.9mg
Ingredients
- 1/2 onion, cut into chunks
- 2 to 3 pounds of pork roast
- 1/2 tsp Italian Seasoning
- 4 c. chicken stock
- 1 tsp minced Garlic
- 2 tbsp cornstarch
- 1/4 c. water for the gravy (or chicken broth if preferred)
- 1 16-ounces package of baby carrots
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
Step 1: Into your crockpot, add all the ingredients except for the cornstarch and 1/4 c. of water. Cover the pot and set to cook on low for 8 to 10 hours.
Step 2: After 8 to 10 hours, shred the pork roast.
Step 3: To make the gravy, whisk 1/4 c water and cornstarch in a small bowl. Scoop 2 cups of the liquid from the pot and pour into a saucepan. Then, stir in the water and cornstarch mixture. Bring the sauce to a boil for about 3 to 5 minutes, stirring occasionally, until the sauce starts to thicken.
Step 4: Over the roast and carrots, drizzle the gravy. Enjoy!
Notes
For this recipe, you can add potatoes or simply serve the pork roast with mashed potatoes. Adjust the salt and pepper according to taste.
