Go Back
Crockpot Pork Roast With Vegetables on a plate
Andrew Fowler

Crockpot Pork Roast With Vegetables

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 8 hours 20 minutes
Total Time 8 hours 45 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 compact boneless pork shoulder roast about 3 lbs, excess outer fat trimmed
  • 1 tbsp neutral oil
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 1 1/2 lbs Yukon Gold potatoes cut into 1 1/2-inch pieces
  • 1 lb carrots cut into 1 1/2-inch pieces
  • 2 celery stalks cut into 1-inch pieces
  • 1 medium yellow onion cut into wedges
  • 3 garlic cloves smashed
  • 1 cup low-sodium chicken broth
  • 1/2 tsp dried sage
  • 1 bay leaf
  • 1 tbsp cornstarch
  • 2 tbsp cold water

Method
 

  1. Pat roast dry, season with salt and pepper and brown in oil in a large skillet for 8 to 10 minutes, turning to color all sides.
  2. Put potatoes, carrots, celery, onion and garlic in a 6-quart slow cooker. Add broth, sage and bay leaf and place the roast on top.
  3. Cover and cook on low 7 to 8 hours until vegetables and pork are fork-tender. Pork must reach at least 145°F; shoulder usually softens around 190°F or higher.
  4. Lift roast carefully with 2 broad utensils to a board and rest for 10 minutes. Transfer vegetables to a platter and discard bay leaf.
  5. Pour cooking liquid into a saucepan, skim fat and simmer for 5 minutes. Stir cornstarch mixed with cold water into the liquid and simmer for 2 minutes until lightly thickened.
  6. Carve across the grain into thick slices or large intact pieces; do not shred. Serve with vegetables and a small spoonful of gravy per portion.