Description

This Easy Crock Pot Pork Roast recipe delivers a tender and flavorful pork loin roast cooked low and slow in a slow cooker. Seasoned with poultry seasoning and optionally served with a rich homemade gravy, this simple dish is perfect for a hassle-free comforting meal. The recipe also includes tips for cooking from frozen, adding vegetables, and creating a delicious gravy from the drippings for extra depth.

Ingredients

Scale

Pork Roast

2.5 pounds pork loin roast
Salt to taste
Pepper to taste
1-2 teaspoons poultry seasoning

Gravy (Optional)

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups liquid (juices from slow cooker and/or chicken broth)

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Instructions

Prepare the pork roast: Place the fresh or frozen pork loin roast into the crock pot. Sprinkle salt and pepper evenly on all sides, then generously coat the roast with poultry seasoning to enhance the flavor.
Add liquid if needed: If using a fresh or thawed roast, pour ¼ to ½ cup of water into the bottom of the crock pot to keep the meat moist during cooking. Skip adding liquid if cooking from frozen.
Cook the roast: Cover the crock pot and cook on HIGH for 5 hours or on LOW for 9 hours. If cooking from frozen, increase the cook time by about 1 hour to ensure full doneness.
Prepare the gravy (optional): Melt 3 tablespoons of butter in a skillet or saucepan over medium heat. Whisk in 3 tablespoons of flour to make a roux and cook until the mixture is golden and flour is fully absorbed.
Make the gravy sauce: Gradually add 2 cups of liquid composed of slow cooker juices and chicken broth to the roux. Bring to a simmer and cook for 5-7 minutes, stirring occasionally until the gravy thickens. Season with salt and pepper to taste.
Rest and serve: Once cooked, let the roast rest for 5-10 minutes before slicing to allow the juices to redistribute. Serve with the prepared gravy if desired.

Notes

Use a pork loin roast, not tenderloin, as tenderloin tends to dry out during long cooking.
Taste before adding extra salt if you use pre-brined pork as it may already contain salt.
Cooking from frozen is convenient—just add approximately 1 hour to the cook time and omit adding extra water.
Rest the roast for 5-10 minutes before slicing to keep the meat juicy.
For a one-pot meal, add large chunks of potatoes, carrots, or onions at the start of cooking; ensure vegetables are chunked large to avoid mushiness.
Poultry seasoning blends well with pork; alternatively, Cajun seasoning or garlic powder with paprika can be used.
Cook pork to an internal temperature of 145°F, pink center is safe and perfectly juicy.
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze up to 6 months.

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 1 g
Sodium: 400 mg
Fat: 20 g
Saturated Fat: 7 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 5 g
Fiber: 0.5 g
Protein: 35 g
Cholesterol: 100 mg