Indulge in Crock Pot Pork Roast And Gravy—tender, juicy pork draped in rich, savory gravy, all made hands-off in your slow cooker.
This recipe turns simple pantry staples into a crowd-pleasing comfort food that’s perfect for busy weeknights or lazy Sunday dinners. Let me take you from prep to plate with tips drawn from decades in the kitchen—plus some data insights on why low-and-slow cooking delivers juicier meat every time.
Full Recipe Introduction
Picture this: a boneless pork shoulder roast rubbed with garlic, herbs, and a whisper of smoked paprika, seared until golden, then tucked into the Crock Pot with onions and broth. As it simmers on low, the collagen breaks down, bathing the meat in moisture—and creating a gravy that clings to every forkful. You know what? This isn’t just dinner; it’s a hug on a plate.
I first tested this savory pork dinner recipe back when my calendar was packed with PTA meetings and volleyball practice. Fast forward, and it’s still my go-to when I want something soothing, no-fuss, and crowd-worthy. Leaner cuts like pork loin can work, but shoulder (also called Boston butt) delivers better melt-in-your-mouth texture. Plus, thanks to slow cooking, this dish stays moist—so it’s healthier than you’d expect from classic roast and gravy combos.
Why You’ll Love This Recipe
• No oven needed—just your trusty slow cooker
• Hands-off cooking—set the timer and relax
• Perfect for busy weeknight dinners or festive gatherings
• Budget-friendly cut of pork that feeds a crowd
• Makes its own gravy—no slaving over a stove
• Flexible for meal prep—freezes beautifully
• Customizable with herbs, spices, or a splash of cider
• Comfort food that pairs well with mashed potatoes or rice
Ingredients
• 4–5 lb (1.8–2.3 kg) boneless pork shoulder roast, trimmed (ask your butcher to remove large fat caps)
• 2 Tbsp extra-virgin olive oil (Colavita or California Olive Ranch)
• 1 Tbsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika (optional but adds depth)
• 1 large yellow onion (Vidalia), thinly sliced
• 4 garlic cloves, minced (use fresh for best flavor)
• 2 sprigs fresh rosemary, roughly chopped
• 2 sprigs fresh thyme (or 1 tsp dried thyme)
• 2 bay leaves
• 2 cups low-sodium chicken broth (Swanson or Pacific Foods)
• 1 cup water
• ¼ cup all-purpose flour (King Arthur flour recommended)
• ¼ cup cold water (for gravy slurry)
• 1 Tbsp Dijon mustard (optional for tang)
Directions
1. Season and Prep
Pat the pork roast dry with paper towels. Mix salt, pepper, and smoked paprika; rub evenly over the meat. Let it rest 10 minutes at room temperature—this helps the seasoning stick.
- Sear for Flavor
Heat olive oil in a large skillet over medium-high heat. When it shimmers, add the roast. Sear each side 2–3 minutes until golden brown. You’re building flavor, so don’t skip this step! - Layer Aromatics
Transfer the seared roast to your Crock Pot. Scatter sliced onion, garlic, rosemary, thyme, and bay leaves around it. - Add Liquids
Pour chicken broth and water over and around the meat—enough to reach about halfway up the roast. Give it a gentle nudge; don’t drown the aromatics completely. - Slow Cook Magic
Cover and set your slow cooker to Low for 8 hours (or High for 4–5 hours if you’re pressed). You’re looking for an internal temp of 190°F when done—the connective tissues will have melted away. - Make the Gravy
Remove roast to a cutting board, tent with foil. Discard bay leaves. In a small bowl, whisk flour into cold water to form a smooth slurry. Pour cooking liquid into a saucepan, bring to a simmer, then whisk in slurry until thickened (about 2 minutes). Stir in Dijon mustard if using. - Slice, Serve, and Enjoy
Slice the pork against the grain, arrange on a platter, and drizzle with gravy. Or shred it for sandwiches—the choice is yours.
Servings & Timing
Makes 6–8 generous servings
Prep Time: 15 minutes
Cook Time: 8 hours on Low (5 hours on High)
Rest Time: 10 minutes
Total Time: about 8 hours 25 minutes
Variations
• Apple-Cider Twist: Add ½ cup apple cider and 1 sliced granny smith apple.
• Spicy Kick: Stir in 1 tsp cayenne or chipotle powder with the rub.
• Italian Herb: Swap rosemary and thyme for basil and oregano, finish with a splash of white wine.
• Mustard-Maple: Mix 2 Tbsp maple syrup and 1 Tbsp whole-grain mustard into the broth.
• Keto Style: Skip flour—use 1 Tbsp xanthan gum to thicken gravy.
• Veggie-Packed: Toss in carrots and potatoes at the 4-hour mark for a one-pot meal.
Storage & Reheating
Refrigerator: Store roast and gravy in airtight containers for up to 4 days.
Freezer: Freeze in sealed bags or containers for up to 3 months—label with date.
To Reheat: Thaw overnight in the fridge. Warm gently in a covered dish at 325°F for 20–30 minutes, or microwave in 1-minute bursts, stirring between.
Make-Ahead Tip: Complete through step 4, cover, chill up to 24 hours, then cook as directed.
Notes
• I learned that searing at higher heat (but not smoking hot) gives a beautiful crust without overcooking edges.
• Letting the roast rest makes slicing neater—carryover heat evens out the juices.
• Strain the gravy if you like it ultra-smooth, or leave bits of onion for rustic charm.
• For extra flavor, deglaze the searing pan with a splash of broth and pour those brown bits into the Crock Pot.
FAQs
Q: Can I use a pork loin roast instead of shoulder?
A: You can, but loin is leaner and may dry out—reduce cooking time and watch temp closely.
Q: My gravy is too thin—what now?
A: Whisk another teaspoon of flour into cold water, add in small increments until it thickens.
Q: Can I skip searing?
A: Yes, but you’ll miss that deep, roasty flavor—if you’re short on time, at least brown one side.
Q: Is it okay to use beef broth instead of chicken?
A: Absolutely—beef broth makes the gravy richer, perfect if you love bold flavors.
Q: How do I reheat shredded pork?
A: Warm in a skillet with a splash of broth or gravy, stirring to prevent drying out.
Q: Can I cook this on High all day?
A: High for 4–5 hours works well—any longer may overcook the lean parts.
Q: What sides pair best?
A: Creamy mashed potatoes, buttered egg noodles, or a crisp Caesar salad balance the richness.
Conclusion
Crock Pot Pork Roast And Gravy is the kind of comfort food that feels homemade yet effortless—ideal for busy households or weekend get-togethers. Give it a whirl, then drop a comment to let me know how it turned out! And hey, if you loved this, you might also enjoy my Slow Cooker Beef Brisket or creamy Garlic Mashed Potatoes over on the blog—happy cooking!
Crock Pot Pork Roast And Gravy
Ingredients
- 4–5 lb (1.8–2.3 kg) boneless pork shoulder roast, trimmed ask your butcher to remove large fat caps
- 2 Tbsp extra-virgin olive oil Colavita or California Olive Ranch
- 1 Tbsp kosher salt
- 1 tsp freshly ground black pepper
- 1 large yellow onion (Vidalia) thinly sliced
- 4 garlic cloves minced (use fresh for best flavor)
- 2 sprigs fresh rosemary roughly chopped
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 2 bay leaves
- 2 cups low-sodium chicken broth Swanson or Pacific Foods
- 1 cup water
- ¼ cup all-purpose flour King Arthur flour recommended
- ¼ cup cold water for gravy slurry
- 1 Tbsp Dijon mustard optional for tang
Instructions
- Pat the pork roast dry with paper towels. Mix salt, pepper, and smoked paprika; rub evenly over the meat. Let it rest 10 minutes at room temperature—this helps the seasoning stick.
- Heat olive oil in a large skillet over medium-high heat. When it shimmers, add the roast. Sear each side 2–3 minutes until golden brown. You’re building flavor, so don’t skip this step!
- Transfer the seared roast to your Crock Pot. Scatter sliced onion, garlic, rosemary, thyme, and bay leaves around it.
- Pour chicken broth and water over and around the meat—enough to reach about halfway up the roast. Give it a gentle nudge; don’t drown the aromatics completely.
- Cover and set your slow cooker to Low for 8 hours (or High for 4–5 hours if you’re pressed). You’re looking for an internal temp of 190°F when done—the connective tissues will have melted away.
- Remove roast to a cutting board, tent with foil. Discard bay leaves. In a small bowl, whisk flour into cold water to form a smooth slurry. Pour cooking liquid into a saucepan, bring to a simmer, then whisk in slurry until thickened (about 2 minutes). Stir in Dijon mustard if using.
- Slice the pork against the grain, arrange on a platter, and drizzle with gravy. Or shred it for sandwiches—the choice is yours.
