We’re getting to that cozy time of year when the best plan is to snug into your warm kitchen and cook homey recipes like Crockpot Pork Roast. Lean pork roast, tender carrots and potatoes, and a warm, sweet, savory sauce come together for a satisfying slow cooker dinner.
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Pork roast perfect in the crockpot!
With lean pork slow cooked with vegetables and apples in a sweet and savory maple balsamic sauce, this crockpot pork roast recipe offers classic Midwestern meat-and-potatoes comfort, but with a lighter touch.
- Flavorful and Succulent. To ensure the most exceptional flavor, I brown the pork in a skillet before adding it to the slow cooker. It caramelizes beautifully and creates a yummy sauce that helps keep the meat moist.
- A Leaner Cut of Meat. While we often think of the slow cooker first for tougher, fattier cuts of meat, it can also work fabulously with leaner cuts like Crock Pot Pork Chops and today’s pork loin.
- All-in-One Meal. I tucked some seasonal vegetables in with the meat so the main and the sides cook together. Like my Instant Pot Pot Roast, this crockpot pork roast feeds a crowd, yields tasty leftovers, and pleases picky eaters. Serve it over brown rice or with Garlic Mashed Potatoes.
(Looking for an oven recipe? Check out my classic Pork Roast recipe!)
5 Star Review
“A new family favorite! Everyone loved it and the pork came out so tender. I loved the apples and carrots.”
— Marci —
Key Ingredients
You’ll find the full list of ingredients for this crockpot pork roast in the recipe card below, but here are some notes to keep in mind.
- Pork Roast. Pork tenderloin and pork roast are NOT the same cut and you cannot interchange one for the other without altering the recipe. Other names for pork roast can include: loin roast, center cut pork roast, pork center loin roast, pork center cut rib roast, pork loin center rib roast, and pork loin rib half.
- Veggies. Red onion adds beautiful color, and carrots provide a hint of sweetness. The Yukon gold potato adds a delightful, creamy element to the dish. You can also swap in veggies that are in season or that you have on hand.
- Granny Smith Apple. Tart, flavorful, and firm enough to hold up during the slow cooking process.
- Cornstarch. Helps create a beautifully browned exterior on the pork that locks in its juices.
- Spices. For pork roast seasoning, I used black pepper, salt, and dried thyme. They add delicious flavor to the outsides of the pork roast.
- Crockpot Pork Sauce. The scrumptious pork sauce is made from chicken broth, balsamic vinegar, maple syrup, soy sauce, garlic, and cinnamon. It’s a balanced, satisfying blend of sweet and savory with a hint of warmth.
Step-By-Step Instructions
Prepare the Sauce (photo 1). A liquid measuring cup works well for this.
Scatter the Onion in the Slow Cooker (photo 2). Add the vegetables and apple on top.
Prepare the Cornstarch Mixture. Rub it onto the pork.
Sear the Pork (photo 3). Lay it on top of the vegetables in the slow cooker.
Add the Sauce to the Skillet (photo 4). Scrape up any browned bits. Let simmer, then pour it over the pork.
Cook on LOW (photo 5). Pork takes about 2 to 3 hours in the slow cooker. Transfer the pork to a serving plate and let it rest.
Cook on HIGH (photo 6). Stir the remaining crockpot ingredients and cook for about 20 minutes.
Slice the Pork (photo 7). Serve crockpot pork roast with vegetables and sauce. ENJOY!
Leftover Ideas
Add some protein to a salad (like Apple Walnut Salad) by tossing in diced leftover pork, or use the slices to create a hearty and tasty sandwich.
What to Serve With Crockpot Pork Roast
- Vegetables. This roast would be tasty with Roasted Broccolini.
- Salad. Brussels Sprouts Slaw or Arugula Salad would all pair well with this recipe.
- Applesauce. Pork and applesauce are a perfect match! Try Crockpot Applesauce or Instant Pot Applesauce.
- Mashed Potatoes. From Mashed Sweet Potatoes to Cauliflower Mashed Potatoes, you can’t go wrong with this crowd-pleasing side!
Crockpot Pork Roast With Vegetables
Video
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Ingredients
FOR THE PORK AND VEGETABLES:
- 1 small red onion thinly sliced
- 4 medium carrots scrubbed and cut into 1/4-inch coins, coins halved if large
- 1 medium Yukon gold potato scrubbed and 1/2-inch diced
- 1 medium Granny smith apple scrubbed and 1-inch diced
- 1 center cut pork loin roast 2 to 3 pounds
- ½ tablespoon cornstarch
- 2 teaspoons kosher salt
- 1 teaspoon dried thyme
- 1 teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil
FOR THE SAUCE:
- ½ cup reduced sodium chicken broth
- ¼ cup balsamic vinegar
- ¼ cup pure maple syrup
- 2 tablespoons low sodium soy sauce
- 3 cloves garlic minced (about 1 tablespoon)
- ⅛ teaspoon ground cinnamon
Instructions
- In a medium bowl or large measuring cup with a spout, whisk together the sauce ingredients: broth, vinegar, maple syrup, soy sauce, garlic, and cinnamon. Keep near the stove.
- In the bottom of a 6-quart or larger slow cooker, scatter the onion. Top with the carrots, potato, and apple.
- In a small bowl, combine the cornstarch, salt, thyme, and black pepper. Rub all over the outsides of the pork, pressing as much to adhere as you can.
- In a large cast iron or similar sturdy-bottomed skillet, heat the oil over medium high. Once the oil is hot and shimmering (make sure it’s hot!), add the pork. Sear on all sides until golden, about 2 minutes per side. Place on top of the vegetables in the crockpot, nestling it down inside them slightly.
- Return the skillet to medium heat. Pour in the sauce mixture (be careful, it will splatter). With a wooden spoon or rubber spatula, scrape up any browned bits of pork stuck to the pan (this is FLAVOR). Let simmer, stirring constantly, for 1 minute. Pour over the pork.
- Cover and cook the pork on LOW for 2 to 3 hours, until it reaches an internal temperature of 135° to 140°F on an instant read thermometer (pork is considered done at 145°F. The carryover cooking during resting will bring it to temperature). Remove to a large serving plate. Cover and let rest.
- While the pork rests, stir together the vegetables, apples, and sauce in the crockpot. Cover and turn the heat to HIGH. Let continue cooking until the vegetables are tender, about 20 minutes more.
- Cut the pork crosswise into slices of desired thickness. Serve with the vegetable mixture with the cooking liquid spooned over the top.
Notes
- TO STORE: Refrigerate pork roast and vegetables in an airtight storage container for up to 3 days.
- TO REHEAT: Gently rewarm leftovers in a baking dish in the oven at 350°F or in the microwave.
- TO FREEZE: Freeze pork roast and vegetables in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Hi Sandy, while I haven’t tried it, yes you could! Enjoy!