Crock Pot Pork Roast And Gravy Recipe

I’m sharing my easy Crockpot Pork Roast that needs only a few ingredients, includes a make-ahead gravy, and can be customized with potatoes and your favorite vegetables.

I love when a dish delivers big flavor without babysitting and this Crock Pot Pork Roast And Gravy does exactly that. A pork shoulder or Boston butt trimmed of excess fat with garlic cloves, minced, somehow yields a gravy that tastes way fancier than it should, its almost embarrassing.

I keep making it for guests or for those messy weeknights when I need a real Pork Dinner fix. I tweak tiny things each time and some work, some don’t, which keeps me curious.

If you like Crockpot Pork Roast or live for Crock Pot Slow Cooker meals, this one will pull you in.

Ingredients

• Pork shoulder, rich in protein and collagen, adds deep meaty flavor and silky gravy
• Yellow onion, brings natural sweetness and body, plus fiber and antioxidants
• Garlic, pungent, low cal, provides savory depth and immune boosting compounds
• Beef broth, savory liquid base, adds umami, salts and collagen for richer gravy
• White wine or apple cider, brightens sauce with acidity and brings fruity notes
• Worcestershire sauce, concentrated umami with tang, small amount boosts overall flavor
• Potatoes, starchy, add carbs and bulk, soak up gravy for hearty bites
• Carrots, sweet and fibrous, add color, beta carotene and natural sweetness

Ingredient Quantities

• 1 (3 to 4 lb) pork shoulder or Boston butt, trimed of excess fat
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil
• 1 large yellow onion, sliced
• 3 garlic cloves, minced
• 1 cup low sodium beef broth
• 1/2 cup dry white wine or apple cider
• 2 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 1 tsp Dijon mustard
• 2 bay leaves
• 1 tsp dried thyme or 1 tbsp fresh thyme
• 1 tsp dried rosemary or 1 sprig fresh rosemary
• 2 tbsp all purpose flour or 2 tbsp cornstarch
• 2 tbsp cold water
• 1 lb baby potatoes or 4 medium Yukon Gold potatoes, halved or quartered, optional
• 4 medium carrots, peeled and cut into 1 inch pieces, optional
• 2 stalks celery, chopped, optional
• 1 tbsp brown sugar or 1 tbsp maple syrup, optional

How to Make this

1. Pat the pork shoulder dry, trim any excess fat, then rub with 1 1/2 tsp kosher salt and 1 tsp black pepper all over.

2. Heat 2 tbsp olive oil in a large skillet over medium high heat. Sear the pork until deeply browned on all sides, about 3 to 4 minutes per side, fat side down first to render a bit. Transfer pork to the slow cooker and pour any browned bits from the pan into the cooker.

3. In the same skillet add the sliced onion and minced garlic, cook until soft and slightly caramelized, about 3 minutes. Stir in 1 tbsp tomato paste and cook 30 seconds. Pour in 1/2 cup dry white wine or apple cider to deglaze, scraping up browned bits, then add 1 cup low sodium beef broth, 2 tbsp Worcestershire sauce, and 1 tsp Dijon mustard. Add 2 bay leaves, 1 tsp dried thyme or 1 tbsp fresh thyme, and 1 tsp dried rosemary or 1 sprig fresh rosemary. If using, stir in 1 tbsp brown sugar or 1 tbsp maple syrup.

4. Pour the onion and liquid mixture over the pork in the slow cooker, bury the roast a bit so it’s mostly covered. Add optional vegetables (1 lb baby potatoes or 4 medium Yukon Gold potatoes halved or quartered, 4 carrots cut into 1 inch pieces, 2 stalks chopped celery) around the roast. If you prefer firmer potatoes add them in later as noted in step
5.

5. Cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours, until the pork is fall apart tender (internal temp around 190 to 205 F) and vegetables are soft. Tip: to avoid mushy potatoes, add them and the carrots/celery in the last 2 to 3 hours on LOW or last 1 to
1.5 hours on HIGH.

6. When done, lift the pork and vegetables out onto a platter and tent with foil to rest 10 minutes. Remove and discard the bay leaves and any large herb stems.

7. Skim excess fat from the top of the cooking liquid with a spoon, then pour the liquid into a saucepan and bring to a gentle boil. For gravy, whisk together 2 tbsp all purpose flour or 2 tbsp cornstarch with 2 tbsp cold water to make a smooth slurry, then slowly whisk it into the simmering liquid until thickened, about 2 to 4 minutes. Taste and season with extra salt and pepper if needed. You can strain the gravy for extra smoothness.

8. Shred or slice the pork, return it to the gravy to rewarm and soak up flavor, or serve the gravy spooned over slices and the vegetables. Discard any extra herb stems.

9. Final tips: searing and deglazing add big flavor so don’t skip them, fresh herbs pack more punch than dried so use them if you got em, and if gravy is too thin simmer longer, if too thick whisk in a bit more broth. Enjoy.

Equipment Needed

1. Slow cooker (6 to 8 quart), big enough for a 3 to 4 lb pork shoulder
2. Large heavy skillet or cast iron pan for searing and sautéing
3. Sharp chefs knife and a sturdy cutting board for trimming and chopping
4. Tongs for turning and moving the roast
5. Wooden spoon or spatula to scrape up browned bits and stir the onions
6. Measuring spoons and measuring cups for salt, sugar, broth etc
7. Instant read thermometer to check the pork hits about 190 to 205 F
8. Small saucepan, whisk and fine mesh strainer for making and smoothing the gravy

FAQ

Crock Pot Pork Roast And Gravy Recipe Substitutions and Variations

• Pork shoulder (3 to 4 lb): swap for pork butt (basically the same), pork loin roast (leaner, shorten cook time so it dont dry out), or beef chuck roast if you want beef flavor instead.
• 1 cup low sodium beef broth: use chicken broth, vegetable broth, or 1 cup water + 1 beef bouillon cube; mushroom broth adds extra savory depth.
• 1/2 cup dry white wine or apple cider: replace with 1/2 cup nonalcoholic white wine, 1/2 cup apple juice, or extra broth plus 1 tbsp apple cider vinegar or white wine vinegar for acidity.
• 2 tbsp all purpose flour or 2 tbsp cornstarch (to thicken gravy): use arrowroot (same as cornstarch), tapioca starch (use a bit less), or a gluten free flour blend (may need to adjust amount for thickness).

Pro Tips

1) Sear for real flavor: take your time and get a deep brown crust on every side, especially the fat cap. Those browned bits are where most of the flavor comes from, so dont rush it.

2) Deglaze and reduce: pour wine or cider into the hot pan and scrape up all the browned bits, then let that liquid reduce a bit before adding the rest. That little concentration step makes the sauce way more savory.

3) Veg timing and size matter: cut potatoes and carrots to similar sizes so they cook evenly, and add them later in the cooker if you want them to hold their shape. If you prefer silky, falling-apart veg, add them earlier.

4) Finish like a pro: skim or chill the cooking liquid to remove excess fat (or use a fat separator), make a cold slurry so it wont lump, and strain the gravy for extra smoothness. Rest and shred the meat, then toss it back into the sauce so it soaks up all the flavor, and always taste and adjust salt at the end.

Crock Pot Pork Roast And Gravy Recipe

Recipe by James Level

0.0 from 0 votes

I’m sharing my easy Crockpot Pork Roast that needs only a few ingredients, includes a make-ahead gravy, and can be customized with potatoes and your favorite vegetables.

Pin

Servings

6

servings

Calories

720

kcal

Equipment: 1. Slow cooker (6 to 8 quart), big enough for a 3 to 4 lb pork shoulder
2. Large heavy skillet or cast iron pan for searing and sautéing
3. Sharp chefs knife and a sturdy cutting board for trimming and chopping
4. Tongs for turning and moving the roast
5. Wooden spoon or spatula to scrape up browned bits and stir the onions
6. Measuring spoons and measuring cups for salt, sugar, broth etc
7. Instant read thermometer to check the pork hits about 190 to 205 F
8. Small saucepan, whisk and fine mesh strainer for making and smoothing the gravy

Ingredients

• 1 (3 to 4 lb) pork shoulder or Boston butt, trimed of excess fat

• 1 1/2 tsp kosher salt

• 1 tsp freshly ground black pepper

• 2 tbsp olive oil

• 1 large yellow onion, sliced

• 3 garlic cloves, minced

• 1 cup low sodium beef broth

• 1/2 cup dry white wine or apple cider

• 2 tbsp Worcestershire sauce

• 1 tbsp tomato paste

• 1 tsp Dijon mustard

• 2 bay leaves

• 1 tsp dried thyme or 1 tbsp fresh thyme

• 1 tsp dried rosemary or 1 sprig fresh rosemary

• 2 tbsp all purpose flour or 2 tbsp cornstarch

• 2 tbsp cold water

• 1 lb baby potatoes or 4 medium Yukon Gold potatoes, halved or quartered, optional

• 4 medium carrots, peeled and cut into 1 inch pieces, optional

• 2 stalks celery, chopped, optional

• 1 tbsp brown sugar or 1 tbsp maple syrup, optional

Directions

• Pat the pork shoulder dry, trim any excess fat, then rub with 1 1/2 tsp kosher salt and 1 tsp black pepper all over.
• Heat 2 tbsp olive oil in a large skillet over medium high heat. Sear the pork until deeply browned on all sides, about 3 to 4 minutes per side, fat side down first to render a bit. Transfer pork to the slow cooker and pour any browned bits from the pan into the cooker.
• In the same skillet add the sliced onion and minced garlic, cook until soft and slightly caramelized, about 3 minutes. Stir in 1 tbsp tomato paste and cook 30 seconds. Pour in 1/2 cup dry white wine or apple cider to deglaze, scraping up browned bits, then add 1 cup low sodium beef broth, 2 tbsp Worcestershire sauce, and 1 tsp Dijon mustard. Add 2 bay leaves, 1 tsp dried thyme or 1 tbsp fresh thyme, and 1 tsp dried rosemary or 1 sprig fresh rosemary. If using, stir in 1 tbsp brown sugar or 1 tbsp maple syrup.
• Pour the onion and liquid mixture over the pork in the slow cooker, bury the roast a bit so it's mostly covered. Add optional vegetables (1 lb baby potatoes or 4 medium Yukon Gold potatoes halved or quartered, 4 carrots cut into 1 inch pieces, 2 stalks chopped celery) around the roast. If you prefer firmer potatoes add them in later as noted in step
• Cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours, until the pork is fall apart tender (internal temp around 190 to 205 F) and vegetables are soft. Tip: to avoid mushy potatoes, add them and the carrots/celery in the last 2 to 3 hours on LOW or last 1 to
• 5 hours on HIGH.
• When done, lift the pork and vegetables out onto a platter and tent with foil to rest 10 minutes. Remove and discard the bay leaves and any large herb stems.
• Skim excess fat from the top of the cooking liquid with a spoon, then pour the liquid into a saucepan and bring to a gentle boil. For gravy, whisk together 2 tbsp all purpose flour or 2 tbsp cornstarch with 2 tbsp cold water to make a smooth slurry, then slowly whisk it into the simmering liquid until thickened, about 2 to 4 minutes. Taste and season with extra salt and pepper if needed. You can strain the gravy for extra smoothness.
• Shred or slice the pork, return it to the gravy to rewarm and soak up flavor, or serve the gravy spooned over slices and the vegetables. Discard any extra herb stems.
• Final tips: searing and deglazing add big flavor so don't skip them, fresh herbs pack more punch than dried so use them if you got em, and if gravy is too thin simmer longer, if too thick whisk in a bit more broth. Enjoy.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 383g
• Total number of serves: 6
• Calories: 720kcal
• Fat: 54.5g
• Saturated Fat: 5.7g
• Trans Fat: 0.08g
• Polyunsaturated: 5g
• Monounsaturated: 33g
• Cholesterol: 160mg
• Sodium: 500mg
• Potassium: 1210mg
• Carbohydrates: 20.5g
• Fiber: 2.8g
• Sugar: 4.2g
• Protein: 51.7g
• Vitamin A: 5600IU
• Vitamin C: 8mg
• Calcium: 67mg
• Iron: 1.5mg