Best 5 Slow Cooked Pork With Root Vegetables Recipes

Embark on a culinary journey with our tantalizing slow-cooked pork with root vegetables, a symphony of flavors that will delight your taste buds. This succulent pork dish is lovingly braised in a savory broth, infusing each tender bite with a chorus of aromatic herbs and spices. Alongside the pork, a vibrant medley of root vegetables takes center stage, roasted to perfection and caramelized to a delectable golden brown. The harmony of flavors and textures in this dish is simply irresistible, making it a feast for both the eyes and the palate.

**Recipes Included:**

1. **Slow-Cooked Pork with Root Vegetables:** The star of the show, this recipe guides you through the art of slow-cooking pork shoulder until it falls apart effortlessly. With a symphony of herbs, spices, and vegetables, this dish is a symphony of flavors that will warm your soul.

2. **Honey Garlic Carrots:** A delightful side dish that adds a touch of sweetness to the savory pork. Roasted carrots are glazed with a luscious honey garlic sauce, creating a caramelized glaze that's both visually appealing and irresistible to the taste.

3. **Roasted Brussels Sprouts:** A healthy and flavorful addition to your meal, roasted Brussels sprouts are tossed with olive oil, salt, and pepper, then roasted until tender yet slightly charred. Their nutty flavor and slightly bitter notes balance the richness of the pork beautifully.

4. **Creamy Mashed Potatoes:** The ultimate comfort food, creamy mashed potatoes are a classic side dish that pairs perfectly with the slow-cooked pork. This recipe shows you how to create light and fluffy mashed potatoes with just the right amount of creaminess.

5. **Homemade Apple Sauce:** A sweet and tangy condiment that complements the pork perfectly, homemade apple sauce is a breeze to make. With just a few simple ingredients, you can create a delicious apple sauce that will elevate your pork dish to new heights.

Check out the recipes below so you can choose the best recipe for yourself!

PORK POT ROAST WITH ROOT VEGETABLES

Pork Pot Roast with Root Vegetables image

Provided by Nancy Fuller

Categories main-dish

Time 2h40m

Yield 6 servings

Number Of Ingredients 12

Ingredients

One 3-pound boneless pork shoulder roast, fat trimmed, at room temperature
Kosher salt and freshly ground pepper
All-purpose flour, for dusting the roast
2 tablespoons olive oil
1/4 cup apple cider vinegar
5 shallots, cut into large pieces
4 stalks celery, chopped
3 big carrots, chopped
3 big parsnips, chopped
8 cloves garlic, smashed
2 cups chicken stock
Splash of bourbon

Steps:

Preheat the oven to 300 degrees F. Season the roast very generously with salt and pepper, and then dust lightly with the flour.
Put a Dutch oven over medium-high heat, and then add the olive oil. When the oil is hot, add the roast, and brown deeply on all sides, about 4 minutes per side.
Remove the roast to a platter. Stir in the vinegar, shallots, celery, carrots, parsnips and garlic, and then set the roast on top of the vegetables. Pour the chicken stock and bourbon around the meat, cover, and roast in the oven for 2 hours.
Transfer the roast to a cutting board. Spoon the vegetables and pan juices onto a large serving platter. Slice the roast, arrange the meat on top of the vegetables, and serve family style.

CROCK POT PORK ROAST

Crock Pot Pork Roast image

The most flavorful slow cooker pork roast is made with a yummy pork dry rub, tons of root veggies, and a savory gravy. Make this crock pot pork roast today!

Provided by Lee Funke

Categories Dinner

Time 8h25m

Yield 8

Number Of Ingredients 19

Ingredients

6 medium russet potatoes, quartered
1 medium white onion, chopped
6 medium carrots, diced into 4 pieces each
4 cloves garlic, roughly chopped
3 lbs. boneless pork shoulder roast
2 tablespoons olive oil
6 sprigs rosemary, bundled
6 sprigs thyme, bundled
2 tablespoons balsamic vinegar
1/2 cup red wine
1/2 cup chicken broth
1/4 cup brown sugar
1 tablespoon garlic powder
2 teaspoons onion powder
2 teaspoons coarse salt
1/4 teaspoon cinnamon*
2 teaspoons dried thyme
1 teaspoon pepper
1.5 tablespoons cornstarch

Steps:

First, prepare your pork dry rub by mixing together all of the spices in a small bowl. Set aside.
Then, prepare veggies. Quarter 6 russet potatoes, chop a white onion, dice 6 medium carrots into 4 pieces each, and roughly chop 4 cloves of garlic.
Place the veggie medley on the bottom of your crockpot.
Next, rub your pork shoulder roast with the dry rub. Make sure that every nook and cranny is covered in rub.
Heat around 2 tablespoons of olive oil in a large cast iron skillet over medium/high heat. When olive oil is fragrant, sear pork shoulder for 2 minutes on each side.
Then, place the pork roast in crock pot on top of the veggies. Make sure you scrape the skillet to get all of the delicious bits of rub off of it and add that to the crockpot, too.
Create herb bundle, by using bakers twine to tie together thyme and rosemary and set that on top of the pork.
Next, in a large Pyrex, mix together balsamic vinegar, red wine, and chicken broth.
Then, pour that on top of the pork roast.
Cover crockpot and turn to high. Let cook for around 6-8 hours (flipping pork roast halfway through cook time, if you can, if you can't no worries!).
Remove meat and vegetables from the crockpot and discard the herb bundle.
Using two forks, pull the pork roast apart into chunks and set aside.
Place 1/2 cup of the liquid left in the crockpot into a microwave safe Pyrex. Whisk in cornstarch.
Place cornstarch mixture into the microwave for 45 seconds (mixture should be thick a gelatinous).
Remove from the microwave and whisk the cornstarch mixture into the existing liquid in the crockpot until it thickens into a thin gravy.
Place pork and vegetables back into the crockpot and mix, coating everything in gravy.

Nutrition Facts : ServingSize 1/8, Calories 462 calories, Sugar 13, Fat 17, Carbohydrate 38, Fiber 3, Protein 37

SLOW COOKER PORK ROAST W/ ROASTED ROOT VEGETABLES

Slow Cooker Pork Roast w/ roasted root vegetables image

A hearty meal for any night of the week all in one pot! (and one sheet pan!)

Provided by Eddie Szczerba

Categories Roasts

Time 7h30m

Number Of Ingredients 18

Ingredients

1 4-5 pound boneless pork loin roast
1 tsp salt and pepper
1 Tbsp rosemary, dried and ground
2 clove minced garlic
2 pkg goya sazon
1 pt chicken stock
2 bay leaves
1 Tbsp canola oil
FOR THE ROOT VEGETABLES
3 large parsnips
1 large fennel
1 large sweet onion plus 3-4 cloves of garlic whole and peeled
3 large carrots
6 medium potatoes peeled and quartered
1 tsp salt and pepper
1 tsp rosemary, dried and ground
3 Tbsp canola oil
1 roux or slurry,2-3 tablespoons

Steps:

1. Set your crock pot to the low setting for seven hours. Rub the roast with 1 tablespoon of the oil then season it with the S&P,garlic and rosemary. Brown the roast in a large skillet on high for three to four minute per side and move it to the slow cooker.
2. Add the chicken stock,cover and start the cooker. Cut all of the vegetables in a palatable size,not too small as they will shrink somewhat while roasting.Season with the oil and all of the remaining spices,place on a large enough sheet pan so as not to over crowd them as they will not roast properly.
3. Pre-heat your oven to 400 degrees,roast the vegetables for 30-35 minutes or until the vegetables are almost tender. Let them rest on the counter uncovered.
4. When the pork roast is thirty minutes away from finished,add the roasted vegetables around the roast and finish cooking.
5. When you are ready to plate the roast use two lifting forks to raise it carefully out of you pot as it is going to be so tender it may break in two! Plate the roast and spread the vegetables around the roast. Now you can thicken the juices in the crock pot using a roux or a corn starch slurry and you're ready to eat!! Enjoy!! :)

SLOW-COOKED PORK STEW

Slow-Cooked Pork Stew image

Try this comforting pork stew recipe that's easy to put together, but tastes like you've been working hard in the kitchen all day. It's even better served over polenta, egg noodles or mashed potatoes. -Nancy Elliott, Houston, Texas

Provided by Taste of Home

Categories Dinner

Time 5h15m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

2 pork tenderloins (1 pound each), cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoon pepper
2 large carrots, cut into 1/2-inch slices
2 celery ribs, coarsely chopped
1 medium onion, coarsely chopped
3 cups beef broth
2 tablespoons tomato paste
1/3 cup pitted dried plums (prunes), chopped
4 garlic cloves, minced
2 bay leaves
1 fresh rosemary sprig
1 fresh thyme sprig
1/3 cup Greek olives, optional
Chopped fresh parsley, optional
Hot cooked mashed potatoes, optional

Steps:

Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low 5-6 hours or until meat and vegetables are tender., Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.

Nutrition Facts : Calories 177 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 698mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

SLOW-COOKER GLAZED ROOT VEGETABLES

Slow-Cooker Glazed Root Vegetables image

Slow cooked root veggies glazed with honey and olive oil turn into a wonderful side dish.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 4h20m

Yield 9

Number Of Ingredients 10

Ingredients

6 medium carrots, cut diagonally into 1-inch pieces
4 medium parsnips, peeled, cut diagonally into 1-inch pieces
2 medium red onions, cut into thin wedges
2 medium dark-orange sweet potatoes (about 1 lb), peeled, cut into 1-inch pieces (3 cups)
3 tablespoons honey
1 tablespoon olive oil
5 teaspoons chopped fresh thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon white balsamic vinegar

Steps:

Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, parsnips and onions. Top with sweet potatoes.
In small bowl, mix honey, oil, 2 teaspoons of the thyme, the salt and pepper. Pour over vegetables; stir to coat.
Cover; cook on Low heat setting 4 to 5 hours or until vegetables are tender. Just before serving, add vinegar; stir gently. Sprinkle with the remaining 3 teaspoons thyme.

Nutrition Facts : Calories 120, Carbohydrate 25 g, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg

Tips:

Choose the right cut of pork. Pork shoulder, also known as pork butt, is the best cut for slow cooking because it is well-marbled and flavorful.
Brown the pork before slow cooking. This will help to develop flavor and color.
Use a variety of root vegetables. Carrots, potatoes, parsnips, and turnips are all good choices.
Season the pork and vegetables well. Salt, pepper, garlic, and thyme are all good choices.
Add liquid to the pot. Broth, water, or wine can all be used.
Cook the pork and vegetables on low heat for 8-10 hours. This will allow the flavors to develop and the meat to become tender.
Serve the pork and vegetables with your favorite sides.

Conclusion:

Slow-cooked pork with root vegetables is a delicious and easy meal that is perfect for a weeknight dinner or a special occasion. The pork is tender and flavorful, and the vegetables are soft and sweet. This dish is sure to please everyone at the table.