Crock Pot Pork Roast And Gravy
Indulge in Crock Pot Pork Roast And Gravy—tender, juicy pork draped in rich, savory gravy, all made hands-off in your slow cooker. Perfect for busy weeknights or lazy Sunday dinners.
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.
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.
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