Best 8 Slow Cooker Pork Roast W Roasted Root Vegetables Recipes

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Indulge in a comforting and flavorful culinary journey with this slow-cooker pork roast, accompanied by a symphony of roasted root vegetables. This succulent pork roast is meticulously seasoned with a delightful blend of garlic, paprika, thyme, and cumin, then slow-cooked to perfection, resulting in tender and juicy meat that falls apart effortlessly. Nestled alongside the pork are an array of vibrant root vegetables, including carrots, potatoes, parsnips, and turnips, each roasted to caramelized perfection. The natural sweetness of the vegetables complements the savory richness of the pork, creating a harmonious balance of flavors. Together, these ingredients come together to form a symphony of flavors and textures, sure to tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

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

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-COOKED PORK WITH ROOT VEGETABLES



Slow-Cooked Pork with Root Vegetables image

This is truly a one-pot recipe-there's no need to brown the roast, as the rub gives it rich color. As it cooks, the house fills with the amazing aroma of apples and pork. It's a perfect dinner for a chilly autumn day. Use the cooking liquid as a sauce when you're ready to serve. And if there's any pork left over, it makes delicious pulled pork sandwiches. -Jackie Sharp, Suffolk, Virginia

Provided by Taste of Home

Categories     Dinner

Time 3h55m

Yield 10 servings.

Number Of Ingredients 16

3 large sweet potatoes (about 2-1/4 pounds)
2 medium turnips
1 tart medium apple
1/4 cup water
1 medium onion, quartered
2 tablespoons packed brown sugar
2 teaspoons salt
1-1/2 teaspoons paprika
1/2 teaspoon pepper
1 boneless pork loin roast (3 to 4 pounds)
1/2 cup unsweetened apple juice
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon yellow mustard
1/4 teaspoon crushed red pepper flakes

Steps:

  • Peel and cut sweet potatoes, turnips and apple into 3/4-in. pieces. Microwave sweet potatoes, turnips and water, covered, on high until just slightly tender, 8-10 minutes. Drain; transfer to a 6-qt. slow cooker. Add apple and onion. In a small bowl, mix brown sugar, salt, paprika and pepper; rub over meat and place in slow cooker., Whisk remaining ingredients; pour around pork. Cook, covered, on low 3-1/2 to 4-1/2 hours or until a thermometer reads 145° and the meat is tender. , Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Strain cooking juices; serve pork and vegetables with juices.

Nutrition Facts : Calories 313 calories, Fat 7g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 799mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic exchanges

SLOW-COOKED PORK ROAST DINNER



Slow-Cooked Pork Roast Dinner image

This delicious recipe will give you the most tender pork you have ever tasted! You can cut it with a fork, and it's just as moist and tender the next day-if there are any leftovers. -Jane Montgomery, Piqua, Ohio

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 8 servings.

Number Of Ingredients 15

1 cup hot water
1/4 cup sugar
3 tablespoons cider vinegar
2 tablespoons reduced-sodium soy sauce
1 tablespoon ketchup
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1 large onion, halved and sliced
1 boneless pork loin roast (2-1/2 pounds), halved
4 medium potatoes (about 1-3/4 pounds), peeled and cut into 1-inch pieces
1 package (16 ounces) frozen sliced carrots, thawed
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

  • In a small bowl, whisk the first nine ingredients until blended. Place onion in a 5-qt. slow cooker. Place roast, potatoes and carrots over onion. Pour sauce mixture over top. Cook, covered, on low 6-8 hours or until pork and potatoes are tender., Remove roast and vegetables from slow cooker; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast and vegetables.

Nutrition Facts :

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

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 COOKER PORK ROAST



Slow Cooker Pork Roast image

You'll hardly believe this dish came out of a slow cooker. Searing the meat and coating it with a fresh herb paste gives this roast a good head start. A little rest and some fresh parsley and egg noodles ensures a great finish. Serve with roasted or mashed potatoes if that's what your crowd likes.

Provided by Food Network Kitchen

Categories     main-dish

Time 9h40m

Yield 6 to 8 servings

Number Of Ingredients 17

3 tablespoons fresh rosemary leaves
3 tablespoons fresh sage leaves
1 tablespoon fresh thyme leaves
5 tablespoons olive oil
One 5- to 6-pound boneless pork shoulder with a fat cap
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
2 large cloves garlic, finely chopped
1/4 teaspoon ground allspice
4 large carrots, cut into rough 1-inch chunks
4 celery ribs, cut into 2-inch-long pieces
1 large onion, trimmed but left intact at the root end, cut into eighths
2 bay leaves
1 cup low-sodium chicken broth
3 to 4 teaspoons cornstarch
1/4 cup chopped fresh parsley
Buttered egg noodles, for serving

Steps:

  • Coarsely chop together the rosemary, sage and thyme, and transfer them to a small bowl. Add 2 tablespoons of the oil, and stir to combine.
  • Score the fat cap of the pork shoulder in a crosshatch pattern, then rub it all over with 2 1/2 tablespoons salt and 2 teaspoons pepper.
  • Heat a large skillet over medium-high heat. Add the remaining 3 tablespoons oil, and heat until shimmering. Add the pork, fat-side down, and brown it well, 3 to 4 minutes, then brown it all over, 3 to 4 minutes per side. Transfer the pork to a large plate.
  • Add the wine, garlic and allspice to the pan, bring to a simmer and reduce by about half. Set aside.
  • Put the carrots, celery, onions and bay leaves in the insert of a 7-quart slow cooker. Rub the herbed oil all over the pork, being sure to push some into all the natural divisions between muscles; place it on top of the vegetables, and pour in any collected juices. Add the reduced wine mixture and the chicken broth, cover and cook on low for 8 hours.
  • Transfer the pork to a cutting board, and tent with foil. Transfer the vegetables to a serving platter with a slotted spoon. Discard the bay leaves, and tent the vegetables with foil. Pour the juices into a liquid measuring cup, and let them settle for about 10 minutes. The fat should rise to the surface; spoon off as much as you can, and discard. Pour the juices into a small saucepan, and bring to a boil.
  • While the juices boil, make a cornstarch slurry: For every cup of juices, mix 1 teaspoon cornstarch into 1 tablespoon cold water until dissolved. Reduce the heat so the juices are simmering, whisk in the slurry and cook, whisking frequently, until the sauce has slightly thickened, about 5 minutes. Stir in 2 tablespoons of the parsley. Season with salt if necessary.
  • Slice the pork against the grain into 1/4-inch-thick slices, and arrange on a large platter with the vegetables. Ladle some of the sauce on top. Season the meat with a pinch of salt, and garnish with the remaining 2 tablespoons parsley. Serve with egg noodles, and pass the remaining sauce.

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

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.

TENDER SLOW COOKED PORK ROAST



Tender Slow Cooked Pork Roast image

This is a great recipe for the slow cooker. It comes out tasting great and is very tender every time. If desired, skim fat from pan juices and thicken with flour for gravy.

Provided by Sarah

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 8h10m

Yield 8

Number Of Ingredients 5

1 (4 pound) pork shoulder roast
1 (8 ounce) can tomato sauce
¾ cup soy sauce
½ cup white sugar
2 teaspoons ground mustard

Steps:

  • Place pork roast into a slow cooker. Mix tomato sauce, soy sauce, sugar, and ground mustard in a bowl, stirring to dissolve sugar; pour mixture over pork roast. Cook on Low until meat is very tender, about 8 hours.

Nutrition Facts : Calories 362.1 calories, Carbohydrate 16 g, Cholesterol 89.4 mg, Fat 21.6 g, Fiber 0.6 g, Protein 25.2 g, SaturatedFat 7.8 g, Sodium 1567.2 mg, Sugar 14 g

SLOW-COOKED PORK ROAST



Slow-Cooked Pork Roast image

Here's a tasty meal that's wonderful for summer because the oven never needs to heat up. It is so flavorful and is sure to become a favorite. -Marion Lowery, Medford, Oregon

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 12 servings.

Number Of Ingredients 11

2 cans (8 ounces each) unsweetened crushed pineapple, undrained
1 cup barbecue sauce
2 tablespoons unsweetened apple juice
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon minced garlic
2 teaspoons grated lemon zest
1 teaspoon liquid smoke, optional
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 boneless pork loin roast (3 to 4 pounds)

Steps:

  • In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , Meanwhile, cut roast in half. In a nonstick skillet heat oil over medium heat; add pork roast and brown on all sides. , Place pork roast in a 5-qt. slow cooker; pour sauce over pork and turn to coat. Cover and cook on low for 6-7 hours or until meat is tender. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 205 calories, Fat 5g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 364mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 1g fiber), Protein 22g protein.

Tips:

  • Sear the pork roast before slow cooking to add flavor and color.
  • Use a variety of root vegetables, such as carrots, potatoes, parsnips, and turnips, for a colorful and flavorful dish.
  • Add herbs and spices to the slow cooker to enhance the flavor of the pork and vegetables.
  • Cook the pork roast on low for 8-10 hours, or on high for 4-6 hours, or until the pork is tender and the vegetables are cooked through.
  • Serve the pork roast with the roasted root vegetables and your favorite sides.

Conclusion:

This slow cooker pork roast with roasted root vegetables is an easy and delicious meal that is perfect for a busy weeknight. The pork roast is tender and flavorful, and the vegetables are roasted to perfection. This dish is sure to please everyone at the table.

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