Crock Pot pork roast is an easy meal with minimal prep and maximum flavor.
Tender pork shoulder, onions, carrots, celery, and mushrooms are slow-cooked with aromatic seasonings in a rich and flavorful broth.
Serve it with mashed potatoes and gravy for a new family favorite.

Holly’s Recipe Highlights For Crock Pot Pork Roast
- Flavor: This roast has a deliciously buttery texture and a homemade flavor similar to my famous pot roast recipe.
- Difficulty: This pork roast is easy to make; cooking it low and slow in the crockpot is key.
- Important ingredient note: Choose a cut of pork with lots of marbling, such as pork shoulder/butt roast. A lean roast such as pork tenderloin or loin will dry out.
- Prep note: Browning the roast is not required but is recommended. A good sear adds flavor.
- Budget tip: Pork roast generally costs less than most beef roasts, making this a budget-friendly roast recipe.
- Swaps: You can replace pork with a chuck roast if preferred.
Ingredient Tips for Crock Pot Pork Roast
Pork: Boneless pork shoulder (AKA Boston butt, pork butt, or boneless shoulder butt) cooks to tender perfection in the slow cooker. Bone-in or boneless both work in this recipe. Avoid pork loin roast or tenderloin; they’re too lean for this recipe.
Vegetables: Carrots, onions, and celery add savory flavor. I prefer to cook the potatoes on the side for this recipe, as the crock pot is pretty full!
Broth: Beef broth and soy sauce add depth of flavor to the pork and veggies while it cooks. Chicken broth or chicken stock can be used, but I prefer the deeper flavor of beef broth.
Holly’s Pro Tips for Pork Roast
- The most important tip for this recipe is choosing the right cut of pork (see recipe notes).
- If it has a thick fat cap, trim and discard the fat.
- For the most tender pork roast, cook it on low (not high).
- To test for doneness, insert a fork into the center of the pork and twist; it should have almost no resistance. Do this quickly so the heat doesn’t escape from the slow cooker.
Serving Suggestions
I recommend mashed potatoes or egg noodles for serving.
For a bit of sweetness, serve with apple sauce.
Storage and Leftovers
Keep leftover crock pot pork roast (with veggies) in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
Freeze in freezer-safe containers for up to 3 months and thaw overnight in the refrigerator before reheating.
Did you enjoy this Crock Pot Pork Roast? Leave a comment and rating below.
Crock Pot Pork Roast
Ingredients
- 5 to 6 pounds boneless pork shoulder roast see notes for other cuts
- 4 cloves garlic thinly sliced
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 large yellow onion sliced
- 8 ounces cremini mushrooms thickly sliced
- 3 ribs celery cut into 1-inch chunks
- 2 medium carrots cut into 1-inch chunks
- 1 cup beef broth
- 1 tablespoon soy sauce
- 2 bay leaves
- prepared mashed potatoes for serving
For the Gravy (optional)
- 3 tablespoons cornstarch more as needed
- 3 tablespoons cold water
- 1 beef bouillon cube optional
Instructions
- If the pork roast has a thick fat cap, trim it down with a sharp knife. Pat the outside of the roast dry with a paper towel.
- Using a paring knife, cut slits in the roast and insert the sliced garlic. Season the roast with salt and black pepper.
- Heat oil in a large skillet over medium-high heat and add the roast. Cook until deeply browned on all sides, about 4 to 5 minutes per side. Transfer the roast to a plate. Reduce the heat to medium and add the onion to the skillet, cook 2 to 3 minutes or until it begins to soften.
- Place mushrooms, carrots, celery, and softened onion in the bottom of a 6qt slow cooker. Add beef broth, soy sauce, and bay leaves.
- Gently place the browned roast, fat side up, in the slow cooker—the roast will not be covered with liquid.
- Cover and cook on low for 8 to 10 hours or until the roast is fork tender.
- Transfer the pork and vegetables to a platter and loosely cover with foil.
- To make gravy, skim the fat off the drippings. Transfer the drippings to a medium saucepan and taste them. If the flavor is light, add 1 bouillon cube. Bring to a rolling boil.
- In a small bowl, combine cornstarch and water. While whisking the drippings, drizzle the cornstarch slurry into the gravy to reach the desired consistency.
- Use a large fork to gently pull the pork and serve with gravy and vegetables over mashed potatoes.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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I would like to make this recipe , however, I would like to use an Instant pot. Would this recipe work if I prepared it like the pot roast recipe, seared the pork and added all together before pressurizing? If so, how long should it cook in high pressure? And should I do a quick or natural release? Your recipes are all delicious and I can’t wait to give this one a try. Thank you!
I would suggest cutting the roast and following the cooking times for my Instant Pot Pulled Pork.
can this be made on the stove in a dutch oven or in the oven if you don’t have a slow cooker?
Yes, absolutely. I would follow the instructions on my pot roast recipe cooking a 5lb roast for a total of about 4 to 4 ¼ hours.
Tender & delicious!
So glad you enjoyed it, Wendy.
I love all your recipes , so good and easy to follow
That’s so sweet—thank you. I’m so glad you’re enjoying the recipes. Happy cooking, Shelley.
Can you use boneless pork leg that has layer of fat for crackling
I’d be concerned that the meat may be too lean for this recipe.