If you’re looking for a meal that’s the ultimate comfort food and practically makes itself, you’re going to love this Slow Cooker Pork Roast with Vegetables Recipe. It’s the kind of dish that fills your kitchen with cozy, mouthwatering aromas while you go about your day—and comes dinner time, you’ve got tender pork and perfectly cooked veggies ready to enjoy. Trust me, once you try it, this will become one of your go-to slow cooker recipes.

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Why This Recipe Works

Hands-Off Cooking: Once you sear and load everything in the slow cooker, it does the rest—perfect for busy days.
Flavorful Meat & Veggies: Searing the pork shoulder locks in juices, giving rich flavor that blends beautifully with the carrots and potatoes.
Simple Ingredients: You probably already have everything on hand, making it an easy recipe to whip up anytime.
Flexible Cooking Time: Cook it low and slow, checking tenderness to get perfect roast and veggies every time.

Slow Cooker Pork Roast with Vegetables, easy pork roast recipe, hearty slow cooker meals, tender pork shoulder recipe, weekend comfort food - 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

The ingredients in this Slow Cooker Pork Roast with Vegetables Recipe are harmonious in flavor and texture. Each component adds its own character—from the melt-in-your-mouth pork shoulder to the sweet carrots and hearty potatoes, all steeped in aromatic herbs and savory broth. When shopping, fresh herbs really elevate the dish, but dried ones work fine in a pinch.

Slow Cooker Pork Roast with Vegetables, easy pork roast recipe, hearty slow cooker meals, tender pork shoulder recipe, weekend comfort food - Flat lay of a large raw pork shoulder roast with a natural pink hue and marbling, a small white ceramic bowl of golden avocado oil, a peeled large white onion diced into neat half-inch cubes on a simple white plate, four whole uncracked brown garlic cloves, a small white ceramic bowl filled with clear low sodium chicken broth, a mound of coarse sea salt crystals on a white ceramic dish, freshly ground black peppercorns in a small white bowl, four large Yukon gold potatoes cut into 3-inch pieces arranged on a round white plate, eight fresh vibrant orange carrots sliced into 3-inch lengths on a simple white ceramic plate, and six fresh herb sprigs including rosemary, sage, and thyme laid out symmetrically — all ingredients looking fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pork shoulder roast: Its marbling makes the meat tender and juicy after slow cooking—perfect for shredding or slicing.
Avocado oil: Great for searing due to its high smoke point, plus it has a mild flavor that doesn’t overpower.
White onion: Adds sweetness and depth when sautéed with garlic.
Garlic: Elevates everything with its warm, robust aroma.
Chicken broth: Keeps the meat moist and infuses the roast and veggies with savory notes.
Sea salt & black pepper: Essential seasoning to enhance all the flavors—don’t be shy with the pepper!
Potatoes: Yukon Gold or red potatoes hold shape well but get tender and soak up the broth flavor so nicely.
Carrots: Their natural sweetness balances the savory pork.
Rosemary, sage, & thyme: Classic herb combo that brings out the best in pork; fresh herbs are best but dried are a handy substitute.

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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

I love to personalize this Slow Cooker Pork Roast with Vegetables Recipe depending on the season and mood. Sometimes I swap the potatoes for sweet potatoes in the fall for a touch of sweetness, or mix up the herbs based on what I have fresh. Feel free to make it your own—it’s a forgiving recipe!

Variation: I’ve added parsnips with the carrots for extra earthiness, and it was incredible—definitely worth trying!
Dietary tweaks: Want to keep it paleo? Just skip the potatoes and add more root veggies like turnips or rutabaga.
Herb swaps: If fresh herbs aren’t available, two teaspoons of dried Italian seasoning or Herbs de Provence blend really well.

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

Step 1: Sear the Pork to Lock in Juices

First things first, heat your cast iron pan until it’s hot but not smoking—this is key to get a perfect sear. Add the avocado oil, sprinkle the pork roast all over with sea salt and black pepper, then carefully lay it in the pan. Sear for about 4-5 minutes per side, turning gently. You’re aiming for a golden-brown crust which adds depth of flavor and keeps the juices inside while slow cooking.

Step 2: Build the Flavor Base with Aromatics

Take the roast out and place it inside your slow cooker. Now, toss the diced onion and minced garlic into the same pan you seared the pork in. Sauté just until the onion starts to soften—about 2 minutes—then turn off the heat. Pour in the chicken broth, and use a wooden spoon to scrape all those delicious brown bits off the bottom of the pan. This is where the magic flavor hangout happens! Stir in some salt and pepper.

Step 3: Layer in the Vegetables and Herbs

Pour the onion-garlic broth mixture over the pork roast, then tuck the cut potatoes and carrots all around and on top of the meat. Tuck your sprigs of rosemary, sage, and thyme into the veggies and liquid. These herbs will slowly infuse the whole pot with beautiful earthy notes. Cover the slow cooker tightly.

Step 4: Let Time Do Its Thing

Set your slow cooker to low and let it cook for 7-9 hours. I usually check mine at about 8 hours—that’s when the pork turns so tender it practically falls apart, and the veggies are soft but not mushy. If it’s not quite there, pop the lid back on and give it more time; slow cookers can vary a bit by brand.

Step 5: The Grand Finale—Serve It Up!

Carefully remove the veggies from the slow cooker, discarding the herb sprigs—they’ll have done their job. Place the pork on a serving platter (handle gently, it’s tender!) and arrange the veggies around it. Don’t forget to drizzle some of those flavorful cooking juices on top! If you want to upgrade things, you can use the juices to make a simple gravy. Just drain the liquid carefully, and either use it as it is or thicken it with a gluten-free or paleo-friendly gravy recipe.

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Pro Tips for Making Slow Cooker Pork Roast with Vegetables Recipe

Perfect Searing: Don’t rush this step—you want a nice brown crust for the best flavor, but avoid burning it by keeping the heat moderate.
Check Early: The first time you make this, peek at 6 hours on low to see if the pork is tender—slow cooker times can vary widely.
Herb Flexibility: If fresh herbs aren’t available, dried herbs are a convenient substitute; just use less since they’re more concentrated.
Juice Utilization: Always save those cooking juices—they’re liquid gold for making gravy or adding moisture back when reheating.

How to Serve Slow Cooker Pork Roast with Vegetables Recipe

Slow Cooker Pork Roast with Vegetables, easy pork roast recipe, hearty slow cooker meals, tender pork shoulder recipe, weekend comfort food - The image shows a cooked meal in a black pot, featuring two large pieces of browned meat, one with a bone in the middle. Surrounding the meat are golden small potatoes and orange carrot pieces scattered throughout the pot in a broth. On top of the food, there are green sprigs of rosemary and thyme adding fresh color. Small bits of green herbs are sprinkled over the meal, giving it a fresh look. The pot is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to add a sprinkle of fresh chopped parsley or a little extra fresh thyme right before serving—it adds a burst of color and freshness that really brightens the dish. Sometimes, a squeeze of lemon juice over the veggies adds a nice zing that cuts through the richness.

Side Dishes

This roast and veggies combo stands beautifully on its own, but I love pairing it with a crispy green salad or steamed green beans to add some crunch and vibrant color to the plate. For something extra special, a warm crusty bread is fantastic to soak up all those tasty pan juices.

Creative Ways to Present

For holiday dinners or dinner parties, I’ve laid the pork roast sliced on a large wooden board surrounded by heaps of colorful roasted vegetables and fresh herb sprigs for a rustic, inviting presentation. Using a shallow bowl for the veggies alongside makes it easy for guests to help themselves, too.

Make Ahead and Storage

Storing Leftovers

After dinner, I wait for the roast and veggies to cool completely, then transfer them to airtight containers. This Slow Cooker Pork Roast with Vegetables Recipe keeps really well in the fridge for up to 3-4 days, making it perfect for quick lunches or easy dinners during the week.

Freezing

I’ve frozen leftovers several times with great success. I like to freeze the pork and vegetables together in freezer-safe containers or heavy-duty freezer bags, making sure to remove as much air as possible. When thawed, they reheat nicely without losing texture or flavor.

Reheating

For reheating, I prefer warming leftovers gently in a saucepan over low heat with a splash of broth or water to keep everything moist. The microwave works in a pinch but can dry out the pork if you’re not careful—short bursts on medium power work best.

FAQs

Can I use a different cut of pork for this recipe?

Absolutely! While pork shoulder is best for tenderness and flavor, you can use a pork butt or even pork loin, but note that pork loin is leaner and can dry out if overcooked, so adjust cooking times accordingly.
What if I don’t have a cast iron pan to sear the roast?

No worries! You can use any heavy-bottomed skillet or stainless-steel pan to sear the pork. The important part is achieving that nice crust to lock in flavor—just avoid non-stick pans as they don’t sear as well.
Can I cook this on high instead of low?

You can, but I recommend sticking to low for the best texture and flavor. Cooking on high about 4-5 hours should work, but check frequently to avoid drying out the meat.
How do I avoid mushy vegetables?

Cut the potatoes and carrots into larger chunks (about 3 inches) and keep in mind that slow cooker temperatures can vary—if you notice veggies getting too soft before the roast is done, try adding them halfway through cooking next time.
Can I add other vegetables?

Definitely! Root vegetables like parsnips, turnips, or celery root work beautifully here. Just adjust cut sizes to match the cooking time so everything finishes tender together.

Final Thoughts

This Slow Cooker Pork Roast with Vegetables Recipe is a staple in my home because it feels like such a gift after a busy day—comforting and so satisfying without the fuss. I hope you enjoy making and tweaking it as much as I have. Once you get that roast tender and those veggies soaking up all the cozy flavors, you’ll want to make this your slow cooker masterpiece, too. Happy cooking, friend!