Crockpot Pork Pot Roast Recipes

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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



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.

TANGY SLOW COOKER PORK ROAST



Tangy Slow Cooker Pork Roast image

This recipe is a favorite with my husband. I usually serve it with buttered egg noodles and sugar snap peas.

Provided by K

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 6h10m

Yield 8

Number Of Ingredients 11

1 large onion, sliced
2 ½ pounds boneless pork loin roast
1 cup hot water
¼ cup white sugar
3 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon ketchup
½ teaspoon black pepper
½ teaspoon salt
¼ teaspoon garlic powder
1 dash hot pepper sauce, or to taste

Steps:

  • Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
  • Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

Nutrition Facts : Calories 209.6 calories, Carbohydrate 9.4 g, Cholesterol 66.4 mg, Fat 7.7 g, Fiber 0.3 g, Protein 24.6 g, SaturatedFat 2.8 g, Sodium 482.8 mg, Sugar 7.6 g

EASY CROCK POT PORK ROAST



Easy Crock Pot Pork Roast image

Make and share this Easy Crock Pot Pork Roast recipe from Food.com.

Provided by tamibic

Categories     Weeknight

Time 8h5m

Yield 8 serving(s)

Number Of Ingredients 6

1 (4 lb) boneless pork roast
3 -4 garlic cloves, chopped
1 tablespoon A.1. Original Sauce
1 teaspoon fresh ground pepper
1 small onion, sauteed
2 (10 1/2 ounce) cans cream of mushroom soup

Steps:

  • combine all ingredients in crock-pot and add roast, turn to coat.
  • Cook on low 8 hours or high 4 hours.

Nutrition Facts : Calories 538.4, Fat 25.8, SaturatedFat 8.8, Cholesterol 194.9, Sodium 649.9, Carbohydrate 6.4, Fiber 0.2, Sugar 1.5, Protein 66

CROCK-POT ROAST PORK



Crock-Pot Roast Pork image

I received one of the original Rival crockpots for my bridal shower way back in 1974----and I still use it today! This recipe was in the little booklet that came along with it. Makes a delicious gravy (thin, not too thick). Usually make this on New Year's Day along with a second crockpot of kielbasa and sauerkraut.

Provided by PugGrannie

Categories     Pork

Time 4h25m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 -5 lbs center cut pork roast or 4 -5 lbs end cut pork roast
salt and pepper
1 garlic clove, sliced
2 medium onions, sliced
1 bay leaf
1 cup hot water
2 tablespoons soy sauce

Steps:

  • Rub pork roast with salt and pepper.
  • Make tiny slits in meat and insert slivers of garlic (or just sprinkle on some garlic powder).
  • Place in broiler pan and broil about 15-20 minutes to remove excess fat. Check frequently.(I oftentimes just brown on all sides in frying pan).
  • Mix hot water and soy sauce.
  • Put one sliced onion in bottom of crockpot.
  • Add browned pork roast and remaining onion and other ingredients.
  • Cover and cook on high for 4 or so hours. (This is how long it takes in my Westbend slow cooker). Low setting would probably be 6-8 hours.
  • To thicken gravy: Remove roast to serving platter. Blend 2 tablespoons cornstarch with 2 tablespoons cold water to form a smooth paste. Stir well and let come to a boil. Doesn't get too thick which is how we like it).

SLOW COOKER PORK ROAST



Slow Cooker Pork Roast image

I tried this cut of meat when it was on sale, and for lack of any other ideas I took suggestions from the back of the label, with a few tweaks (like making gravy). This is a very popular dish at our house, and it could not be easier! Instead of rubbing the roast with the onion soup mix and then adding the cranberry sauce, you can also just mix the onion soup mix with the cranberry sauce and pour the whole mixture over the roast.

Provided by LawrenceKansasPerson

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 8h15m

Yield 6

Number Of Ingredients 6

1 (3 pound) pork sirloin roast
1 (1 ounce) package dry onion soup mix
1 (16 ounce) can whole berry cranberry sauce
2 tablespoons butter, or to taste
2 tablespoons all-purpose flour, or as needed
salt and ground black pepper to taste

Steps:

  • Rub pork roast all over with onion soup mix and place roast in the slow cooker. Pour cranberry sauce over roast.
  • Cook on Low for 8 to 10 hours. Remove roast to a platter, reserving juices in the slow cooker.
  • Melt butter in a saucepan over low heat. Whisk flour into melted butter to form a paste. Pour reserved juices from the slow cooker into the butter mixture, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and black pepper to taste. Serve gravy alongside roast.

Nutrition Facts : Calories 405.9 calories, Carbohydrate 32.6 g, Cholesterol 91.6 mg, Fat 19 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 8 g, Sodium 506.3 mg, Sugar 18.4 g

CROCKPOT PORK ROAST



Crockpot Pork Roast image

This crockpot Pork roast is full of flavor and so easy to make with just 5 ingredients!!! The perfect slow cooker pork roast recipe!

Provided by Leigh Anne Wilkes

Categories     Main Dish

Time 7h15m

Number Of Ingredients 5

2 large sweet onions (sliced)
5 lb. pork shoulder roast (approximate weight)
2 Tbsp McCormick Grill Mates Roasted Garlic & Herb Seasoning Mix
1 tsp salt
2 C of chicken broth

Steps:

  • Grease a 6 qt. slow cooker with cooking spray.
  • Place onions in bottom of cooker.
  • Rub pork with seasoning blend and salt.
  • Place on top of onions. Pour broth over roast.
  • Cover and cook on high for 6-7 hours or low for 9-10 or until meat pulls apart easily with a fork.
  • Remove from crockpot and shred meat. Remove any large pieces of fat.
  • Save some of the juice to spoon over pork when serving.

Nutrition Facts : Calories 289 kcal, Carbohydrate 2 g, Protein 37 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 127 mg, Sodium 482 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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

PERFECT CROCK POT PORK ROAST



Perfect Crock Pot Pork Roast image

Are you looking for the perfect recipe to use with a pork roast? Then you don't want to miss this Perfect Crock Pot Pork Roast recipe! It is amazing!

Provided by Aunt Lou

Categories     Main

Time 5h5m

Number Of Ingredients 6

2 lb pork roast
5 potatoes (peeled and sliced into wedges)
1 bag of baby carrots
2 medium onions (halved)
2 pkgs brown gravy mix (divided)
2 cups water (divided)

Steps:

  • Spray your crock pot with cooking spray
  • Place your roast in your 4-quart crock pot fat side up
  • Surround your roast with your potato wedges, onion halves and carrots
  • Mix together one of your brown gravy mixes with 1 cup cold water
  • Pour over your roast and veggies
  • Cover and cook on low for 5-6 hours (total)
  • An hour before serving, mix together your remaining brown gravy mix and 1 cup cold water
  • Pour over roast and veggies
  • Cover again for the last hour of cooking.

Nutrition Facts : Calories 215 kcal, Carbohydrate 4 g, Protein 34 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 95 mg, Sodium 82 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

SLOW COOKER PORK LOIN



Slow Cooker Pork Loin image

Provided by Trisha Yearwood

Categories     main-dish

Time 5h20m

Yield 8 to 10 servings

Number Of Ingredients 10

One 3 1/2- to 4-pound pork loin
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/8 teaspoon dried thyme
Salt and freshly ground black pepper
1 tablespoon cooking oil
2 cups chicken broth
2 tablespoons fresh lemon juice
1 tablespoon soy sauce
3 tablespoons cornstarch

Steps:

  • Trim the visible fat from the loin. If necessary, cut the roast to fit into a 3 1/2-, 4- or 5-quart slow cooker. In a small bowl, combine the garlic powder, ginger, thyme and 1/4 teaspoon pepper. Rub the spice mixture over the entire surface of the loin.
  • In a large skillet, heat the oil over medium to medium-high heat and brown the loin slowly on all sides. Drain off the fat. Transfer the loin to the slow cooker. Combine the chicken broth, lemon juice and soy sauce in a small bowl; pour over the loin. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. When the roast is done, transfer the meat to a serving platter and cover to keep it warm.
  • To make the gravy, pour the juices from the slow cooker into a glass measuring cup. Skim off the fat. Measure 2 cups of liquid, adding water to the juices if necessary to make 2 cups. Transfer the juices to a saucepan, reserving 1/2 cup. Stir the cornstarch into the reserved 1/2 cup of juices until dissolved, then stir into the juices in the saucepan. Heat over medium heat, stirring frequently, until the gravy is thickened and bubbly, 2 to 3 minutes. Cook and stir 2 minutes more. Season the gravy to taste with salt and pepper. Slice the roast and serve it with the gravy.

SAVORY CROCK POT PORK LOIN ROAST



Savory Crock Pot Pork Loin Roast image

This perfectly seasoned crock pot pork loin roast is slow cooked with a tangy sauce mixture. The sauce is thickened and served with the sliced pork.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 6h20m

Yield 6

Number Of Ingredients 13

1 boneless pork loin roast (about 3 pounds)
1 teaspoon garlic powder
1 teaspoon dried leaf thyme
1 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
2 tablespoons olive oil
1 1/2 cups chicken stock (low-sodium or salt-free)
1/2 lemon (juiced; about 1 1/2 tablespoons)
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
2 tablespoons cornstarch
1 tablespoon cold water

Steps:

  • Cover and cook on low for 6 to 8 hours or on high for about 3 hours. Check the roast at the lower time for doneness to avoid overcooking. An instant-read thermometer should register at least 145 F (63 C).

Nutrition Facts : Calories 499 kcal, Carbohydrate 5 g, Cholesterol 181 mg, Fiber 1 g, Protein 61 g, SaturatedFat 7 g, Sodium 504 mg, Sugar 1 g, Fat 25 g, ServingSize 6 servings, UnsaturatedFat 0 g

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