If you’re looking for a comforting, no-fuss meal that slowly cooks itself to juicy, tender perfection, then you’re going to love this Slow Cooker Pork Roast with Vegetables Recipe. It’s perfect for any day you want to come home to a hearty dinner without the last-minute rush. Imagine that gorgeous pork shoulder, bursting with flavor, surrounded by fall-apart tender carrots and potatoes—this recipe is seriously fan-freaking-tastic, and I can’t wait for you to try it.

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Why This Recipe Works

Hands-Off Cooking: You get to set it and forget it, freeing up your day while the slow cooker does the magic.
Deep, Rich Flavor: Searing the pork roast first locks in juices and adds caramelized depth you won’t find in a plain slow cooker recipe.
Perfectly Cooked Veggies: Carrots and potatoes absorb all the savory juices, resulting in melt-in-your-mouth vegetables every time.
Simple Ingredients, Big Impact: Using just fresh herbs, garlic, and onion keeps flavors bright and natural while letting the pork really shine.

Slow Cooker Pork Roast with Vegetables, pork roast recipes, easy slow cooker dinner, hearty pork slow cooker meal, flavorful pork roast with vegetables - Inside a black slow cooker, there is one large browned piece of meat placed in the center, surrounded by small whole golden potatoes and thick orange carrot chunks. The dish is garnished with sprigs of fresh green rosemary and thyme scattered on top. A light brown broth fills the bottom and coats the ingredients, creating a shiny texture. The slow cooker sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Slow Cooker Pork Roast with Vegetables Recipe brings together simple, wholesome ingredients that harmonize perfectly during slow cooking. I always stick to fresh herbs when I can, but I’ll share a couple of tips if you need to substitute or buy ahead.

Pork Shoulder Roast: The star of the show! It’s well-marbled and tough when raw but transforms into tender, juicy meat after slow cooking.
Avocado Oil: I prefer this for searing because it tolerates high heat well without smoking, but olive oil works fine too.
White Onion: Adds a subtle sweetness and depth of flavor that enhances both the meat and vegetables.
Garlic: Minced garlic spreads through the broth, giving everything a gentle aromatic punch.
Chicken Broth: Keeps the roast moist and infuses a savory base; low sodium is key so you can season to taste later.
Sea Salt & Black Pepper: Essential seasoning for balancing all the flavors, added both before and after cooking for control.
Potatoes: Yukon gold or red potatoes work nicely—they hold their shape but get tender enough to soak up the broth.
Carrots: Sweet and earthy, carrots become luscious when slow cooked alongside the pork.
Fresh Herbs (Rosemary, Sage, Thyme): These add that cozy, fragrant note that takes the pork roast to comfort food heaven. If fresh isn’t an option, dried herbs will do!

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the reasons I love this Slow Cooker Pork Roast with Vegetables Recipe is how easy it is to customize. I often switch up the veggies or herbs depending on what I have on hand — and I encourage you to give that a try too!

Herb Variations: If fresh rosemary, sage, or thyme aren’t available, using 2 teaspoons of dried Italian seasoning or Herbs de Provence brings great flavor without much effort. I sometimes do this when I’m short on fresh herbs and it never disappoints.
Vegetable Swaps: Feel free to add parsnips, turnips, or even sweet potatoes in place of or alongside the carrots and regular potatoes for an interesting twist.
Make It Spicy: Add a dash of smoked paprika or cayenne pepper to the searing step if you want a little heat — it’s a game-changer with slow cooker pork.

Step-by-Step: How I Make Slow Cooker Pork Roast with Vegetables Recipe

Step 1: Sear the Pork Roast for Flavor

First, heat a large cast iron pan on medium-high until it’s hot but not smoking—this usually takes about 5 minutes. While it’s heating, sprinkle your pork shoulder generously with salt and pepper on all sides. Then add your avocado oil to the pan and carefully place the roast in. Sear for about 4 to 5 minutes per side until you see a beautiful deep brown crust form. This step is key — it builds serious flavor and locks the juices inside, plus those browned bits will become part of the sauce.

Step 2: Sauté the Aromatics and Add Broth

Once the roast is seared, transfer it to your slow cooker’s base. Toss the diced onion and minced garlic into the still-hot cast iron pan and sauté just until the onion starts to soften—about 2 minutes. Then turn off the heat and add the chicken broth, scraping the pan bottom to lift up those tasty browned bits. Stir in salt and pepper here for some seasoning. Pour this savory mixture over the roast in the slow cooker.

Step 3: Add Veggies and Herbs

Now, tuck the potatoes and carrots all around and on top of the roast. Nestle the rosemary, sage, and thyme sprigs right into the veggies and between the meat — this way they infuse their fragrance as everything slow cooks. Cover the slow cooker and set it to low for 7 to 9 hours. I typically aim for about 8 hours, which gives me a roast that literally falls apart with the fork and veggies that are tender but not mushy.

Step 4: Serve and Enjoy!

Carefully remove the roast and veggies from the slow cooker — the herb sprigs have done their job, so toss those out. Arrange the meat on a serving platter and pile the veggies around it. The juices left behind are perfect for making gravy if you want (you can find my favorite gluten free and paleo gravy recipes linked below). This dish really shines served warm with a side of rustic bread to soak up every last drop.

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Pro Tips for Making Slow Cooker Pork Roast with Vegetables Recipe

Don’t Skip the Sear: Trust me, skipping this step means missing out on amazing depth and texture. It’s worth the extra 10 minutes.
Check Doneness Early: Every slow cooker runs a bit differently — at 6 hours, poke the roast with a fork. If tender, you’re good to go!
Fresh Herbs Over Dried: If possible, fresh rosemary, sage, and thyme bring a brightness dried herbs can’t match. But dried works fine if that’s what you have.
Avoid Overcooking Veggies: Tuck them around the edges, not only under the meat, so they don’t get mushy during the long cook.

How to Serve Slow Cooker Pork Roast with Vegetables Recipe

Garnishes

I like to keep garnishes simple with this dish — a sprinkle of fresh chopped parsley or a few fresh thyme leaves for color and a little fresh brightness on the plate. Sometimes I add a dash of cracked black pepper right before serving for a subtle kick. It’s all about complementing the rich flavors without overpowering them.

Side Dishes

This roast is already a full meal, but if you have guests or want something extra, a crisp green salad with a tangy vinaigrette balances the richness wonderfully. Crusty bread or warm dinner rolls are perfect to mop up juices. And for an extra cozy touch, sautéed green beans or steamed broccoli adds fresh color and crunch.

Creative Ways to Present

For special occasions, I’ve arranged the pork roast sliced thick with whole roasted garlic heads scattered around, alongside festive roasted root vegetables. Lighting some candles and using rustic wooden platters turns this humble slow cooker meal into a centerpiece everyone will admire. Even kids love when I plate the veggies in little piles around the meat — it makes it feel intentional and special.

Make Ahead and Storage

Storing Leftovers

I store leftover pork roast and vegetables in airtight containers in the fridge, separated if possible so the meat stays moist but veggies don’t get soggy. They generally stay delicious for up to 4 days, making great lunches or quick dinners later in the week.

Freezing

This Slow Cooker Pork Roast with Vegetables Recipe freezes really well. After it’s cooled, I portion the meat and veggies separately into freezer-safe bags, squeezing out as much air as I can. When you’re ready, thaw overnight in the fridge for best results.

Reheating

To reheat leftovers, I gently warm the pork and vegetables in a covered skillet over low heat, adding a splash of broth or water to keep things from drying out. You can also microwave in short increments, stirring between times. Slow, gentle reheating keeps the pork tender and the veggies moist.

FAQs

Can I use a different cut of pork?

You can, but pork shoulder is best for slow cooking thanks to its fat content and connective tissue which break down to create juicy, tender meat. Leaner cuts like pork loin might dry out if cooked low and slow for this long.
How do I make gravy with the cooking juices?

After cooking, carefully drain the liquid from the slow cooker into a saucepan. Use a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) and whisk it into the simmering broth to thicken it into a rich gravy. For extra flavor, add herbs or a splash of wine.
Can I prepare this recipe in the morning and cook it while I’m at work?

Absolutely! That’s the beauty of slow cooking. Just start the slow cooker on low as you leave for the day, and by dinner time, everything will be perfectly tender and ready to serve.
What if I don’t have fresh herbs?

No worries – dried Italian seasoning or Herbs de Provence work well as a substitute. Use about 2 teaspoons total and add them to the broth step to let their flavors infuse the dish.

Final Thoughts

This Slow Cooker Pork Roast with Vegetables Recipe has become my go-to for those days when I want a homemade meal without standing over the stove for hours. It’s cozy, soulful, and always impresses whether it’s a family dinner or my lazy weekend treat. I hope you enjoy making it as much as I do—it’s like giving your kitchen a warm hug. Grab your slow cooker, get those veggies ready, and I promise you’ll thank me later!