My Easy Crock Pot Pork Roast Recipe With Potatoes and Carrots

If you don’t get a little hungry thinking about a good pork roast, I’m pretty sure it means you haven’t had a perfect one yet. I’ve made this recipe dozens of times, and it’s one that my kids and husband ask for over and over because it’s packed with flavor and doesn’t require me to spend long hours in the kitchen.

Hint: When I got this one right, I was left with a fall-apart tender pork dinner that’s an entire meal in a single crock pot. I’m fairly confident that it’s one of the best crock pot recipes I’ve ever created, but I’ll let you be the judge. (But I’m going to keep eating these leftovers, regardless!)

Oh, and I made a simple dry rub to level this one up. I tried picking everyday pantry ingredients for the rub, so you may find you can do it all on your own with what you already have on hand. The flavors only get better from the delicious cooking broth that turns into a dreamy gravy sauce to drizzle over the tender potatoes, carrots, and tender pork roast.

This recipe was created in partnership with the Minnesota Pork Board.

A Few Ingredient Substitutions

This recipe is incredibly flexible. I’ve tried it several ways, and my family has loved it each time! These are the most common substitutions that I’ve needed to make or that readers tend to ask me about:

• You can substitute the boneless pork shoulder, sometimes called Boston butt or pork butt, with bone-in pork rib roast, pork leg roast, or substitute pork loin roast (not pork tenderloin) for a leaner option.
• If you don’t have rosemary and thyme on hand, Italian seasoning works great!
• If you don’t have baby yellow potatoes, feel free to use baby red potatoes or large chunks of sweet potato instead. I’ve tried both, and they make for great variations on this simple recipe!
• Not a fan of parsnips? Carrots are great, too.
• I avoid using store-bought chicken broth unless in a pinch, as I frequently make my own broth. However, if you do end up getting some at the store, I recommend low-sodium broth so you can adjust the total amount of salt and sodium for your tastes and health goals.
• White wine is fantastic for maintaining a flavorful cooking sauce and gravy, but I know not everyone keeps wine on hand for a variety of reasons or may only have red around. You can mix apple cider vinegar with extra chicken broth as a close substitute. We’ve tried red wine as well, which works fine but makes the gravy darker.
• You can use brown mustard or horseradish if you don’t like or have Dijon mustard.
• The cornstarch in this recipe is optional, but I highly suggest you use it if you can! It will turn the cooking liquid from the slow cooker into a thick gravy. If you are keeping things lower carb or can’t use cornstarch, try arrowroot powder or starch as an alternative.

Other crock pot pork roast recipes may include added sugars and high-sodium flavoring agents, such as brown sugar, balsamic vinegar with added sugar, soy sauce, or an onion soup mix. But my recipe doesn’t use any of these. I focused on flavorful whole foods and everyday seasonings you’ll find right in your pantry to make this as simple as possible.

What You Should Know About Cuts Of Pork

A boneless pork shoulder roast, sometimes labeled Boston Butt, pork butt roast, or a boneless pork loin roast, is the best pork for slow cooking because of its larger cut and fat content. We’ve tested tenderloin and pork chops, but these just don’t end up as juicy or flavorful when in a slow cooker.

Pork shoulder is definitely my go-to pick. However, if you have a boneless pork leg roast, bone-in pork rib roast, or a boneless pork loin roast, I’ve found these end up with more flavor and juice when compared to pork chops or pork tenderloin.

If your family is as into pork as mine, check out some of our other healthy pork shoulder recipes like smoked pork butt (made on a smoker grill), slow cooker carnitas, and crock pot pulled pork.

How To Store

Like I said above, I purposefully make enough of this for leftovers pretty much every time I stick this meal in the crock pot. It’s ideal for meal-prep lunches and freezes great for long-term meal planning.

You can refrigerate the pork and vegetables in an airtight container for up to 3 days and reheat as needed. Just make sure to allow the dish to cool to room temperature first. I always store the cooked gravy in a separate container and reheat it on the stovetop (although you could probably heat it in the microwave if you’re in a hurry).

To freeze, store the cooked pork and gravy together (without the vegetables) in a freezer-safe container or heavy-duty bag for up to 3 months.

What To Serve It With

This crock pot pork roast is a complete dinner on its own since it comes with cooked veggies and a flavorful gravy sauce all in one recipe. However, if you’re rounding out the meal with something cold and crunchy, our favorite kale salad or creamy ranch salad are really yummy as sides.

When I served this last Thanksgiving, I went a little fancier and made a perfect-for-fall salad. It was a perfect side dish to go with the hearty and cozy flavors but felt a little more upscale for a special holiday meal.

Just need a bread side? I get it! I like this next to our one-bowl cornbread muffins or olive bread with Parmesan and sun-dried tomatoes. 

To make it a little more presentable, I slightly smash the cooked potatoes and serve the pork, carrots, and gravy over the top. And, of course, it can be used in a ton of different ways, like over taco shells or fresh salad greens. I love it as a pork sandwich or wrap with BBQ sauce and coleslaw on top. If you’re after BBQ pork, I recommend using our BBQ rub instead of the dry rub in the recipe card — it adds a little more of that BBQ flavor!

video: how to make crock pot pork roast

But, Is It Healthy?

It’s a common misconception that pork is unhealthy. In fact, many of our readers are surprised to learn that there are higher amounts of unsaturated fats (both monounsaturated fat and polyunsaturated fat) than saturated fats in most cuts of pork, including pork shoulder. Plus, lean cuts of pork like tenderloin and pork chop are as lean as boneless, skinless chicken breast! (Yes, you read that correctly.) 

As dietitians, we’re conscientious of the foods we recommend, because we know your family’s health is important to you, too. We’re pretty confident sharing pork dishes like this one as part of a healthy diet, as they’re rich in protein and contain all 9 essential amino acids, plus many important B vitamins.

There have been concerns in the past about pork farming and its impact on the environment, but this has been changing slowly for over 60 years. Compared to six decades ago, pork production now uses 75% less land, 25% less water, 7% less energy, and 8% fewer carbon emissions.

As we’ve gotten to know the folks at the Minnesota Pork Board, we feel better and better about recommending pork. They’re intentional about farming in a way that’s good for their pigs, their communities, and the planet.

The photos in this blog post were taken by Rachel Cook of Half Acre House.

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