Tender Slow Cooker Pot Roast with Vegetables

Our slow cooker pork roast delivers tender, fall-off-the-bone pork with deep, layered flavor. A homemade dry rub combined with slow, low heat and a splash of balsamic gives the roast a savory-sweet finish. Serve it with the stewed root vegetables it cooks alongside and spoon the pan juices reduced into a rich gravy for a comforting, easy weeknight dinner.

This crock pot pork roast is one of our most-loved dinner recipes. Home cooks have adapted it in many ways — scroll to the recipe notes and comments if you want tips others have shared.

I make this crock pot pork roast again and again. It’s a one-dish family favorite: juicy pork shoulder, aromatic herbs, and hearty root vegetables that cook together and soak up the savory sauce. Leftovers are perfect for sandwiches, tacos, or reheated with extra gravy.

Our secret ingredient: a touch of balsamic vinegar brightens and deepens the savory flavors, balancing the dry rub and pan juices.

What You Need for Our Slow Cooker Pork Roast

This recipe centers on a boneless pork shoulder (also called pork butt), rubbed with a flavorful homemade dry rub. The roast cooks on a bed of root vegetables—potatoes, carrots, and onion—while a mix of balsamic vinegar, red wine, and chicken broth keeps everything moist and turns into a simple gravy.

Using a slow cooker makes this recipe low-effort and hands-off. It’s ideal for busy days when you want a hearty, comforting meal waiting at dinnertime.

A Few Tips on How to Make Slow Cooker Pork Roast

• Be generous with the dry rub—seasoning is how you build the roast’s flavor.
• Cut vegetables to uniform sizes so they cook evenly: quarter potatoes, chop onion, and cut carrots into similar pieces.
• Quickly sear the pork shoulder in hot oil to brown the exterior before it goes into the slow cooker; this adds color and extra flavor.
• Cook on HIGH for 6–8 hours for tender, shreddable pork. If you prefer, cook on LOW for a longer, gentler finish.

Substitutes and Variations

• Pork: Boneless pork shoulder is ideal. Pork butt is an excellent alternative. If you use a different cut, aim for roughly a 3 lb. piece so cooking times and portions remain similar.
• Vegetables: Swap or add sweet potatoes, fennel, rutabaga, onions, or extra garlic for variation.
• Red wine: Replace with additional chicken broth if you prefer to omit alcohol.

Cuts of Pork

If you’re curious about different pork cuts, boneless shoulder (aka pork butt) is the go-to for slow-cooked roasts that shred beautifully.

Do I need to add liquid to slow cooker pork?

Yes. Adding liquid—balsamic, wine, and chicken broth in this recipe—keeps the cooking environment moist and gives you the base for a flavorful gravy. The liquid also helps tenderize the pork and infuse the vegetables with flavor.

Can you cook pork roast in crock pot for too long?

Slow cookers are forgiving, but there is a tipping point: cook long enough for the pork to become tender and easily pulled apart, then avoid leaving it so long that the meat becomes mashy. Check the roast toward the end of the recommended time.

Storage

Cool the roast completely, then store in an airtight container. Refrigerate for up to 7 days. Reheat gently and stir in extra gravy if needed to restore moisture.

What goes with pork roast?

Pork roast pairs well with lighter sides to balance the richness. Bright salads, roasted or steamed greens, and a tangy slaw complement the savory meat. Here are a few pairing ideas:

• Massaged kale and fennel salad
• Shaved Brussels sprouts salad
• Grilled asparagus

Slow Cooker Pork Roast

The most flavorful slow cooker pork roast is made with a pork shoulder roast, a savory dry rub, root vegetables, and a simple gravy.

By: Linley Hanson

Prep: 25 mins | Cook: 8 hrs | Total: 8 hrs 25 mins | Servings: 8

Ingredients

• 6 medium russet potatoes, quartered
• 1 medium white onion, chopped
• 6 medium carrots, cut 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

Pork Dry Rub

• 1/4 cup brown sugar
• 1 tablespoon garlic powder
• 2 teaspoons onion powder
• 2 teaspoons coarse salt
• 1/4 teaspoon cinnamon (optional)
• 2 teaspoons dried thyme
• 1 teaspoon black pepper

Thickener

• 1.5 tablespoons cornstarch

Instructions

1. Make the dry rub: combine the brown sugar, garlic powder, onion powder, salt, cinnamon (if using), dried thyme, and pepper in a small bowl; set aside.
2. Prepare the vegetables: quarter the potatoes, chop the onion, cut the carrots, and roughly chop the garlic.
3. Place the mixed vegetables in the bottom of the slow cooker.
4. Rub the pork shoulder thoroughly with the dry rub, coating all sides.
5. Heat 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. When hot, sear the pork for about 2 minutes per side until browned.
6. Transfer the seared roast to the slow cooker on top of the vegetables, scraping the skillet to add any browned bits to the cooker.
7. Tie the rosemary and thyme into a bundle and lay it on top of the roast.
8. In a measuring cup or Pyrex, mix the balsamic vinegar, red wine, and chicken broth, then pour over the roast.
9. Cover and cook on HIGH for 6–8 hours (or LOW for longer) until the pork is tender and easily pulls apart. If possible, flip the roast halfway through cooking for even flavor distribution.
10. Remove the meat and vegetables and discard the herb bundle. Use two forks to pull the pork into chunks or shred as desired.
11. To make the gravy: scoop about 1/2 cup of the cooking liquid into a small bowl, whisk in the cornstarch until smooth, microwave briefly (or heat on the stove) until thickened, then whisk this back into the slow cooker liquid until it forms a thin gravy.
12. Return the pork and vegetables to the slow cooker or a serving platter and coat with the gravy. Serve hot.

Tips & Notes

• If you already have a pork dry rub on hand, use about 1/2 cup for a 3 lb roast.
• Double the gravy ingredients if you prefer extra sauce for serving.
• The cinnamon is optional but adds a subtle warmth—omit if you don’t enjoy it.

Nutrition

Approximate per serving: Calories: 462 kcal; Carbohydrates: 38 g; Protein: 37 g; Fat: 17 g; Fiber: 3 g; Sugar: 13 g.

Nutrition information is an approximation and should be used as a guide only.

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