This Crock Pot Pork Roast recipe is tender and juicy and perfect for busy weeknights. Plus it’s super easy to make in your slow cooker with just a couple of ingredients!
You know when you just don’t feel like cooking? Or you are going to have company for dinner, but you have no time to make anything fancy? Help is at hand in the form of this delicious slow cooker pork roast. Making this is so easy that you could practically do it in your sleep.
You can enjoy this pork just like it is, or add an easy gravy to impart even more homey flavor.
How to Make a Crock Pot Pork Roast
- First you buy a 2-3 pound pork loin roast. I get mine at Costco because it comes in a 4-pack which means I always have some on hand. The kind that I buy has up to 10% of a solution of broth and salt. After I buy it, I put it in the freezer so that when I want to prepare the roast, I just get it out of my freezer and put it into my slow cooker.
- Place the pork roast in the crock pot. You can thaw it overnight if you like. It is not necessary to thaw but you will want to add an hour to the cooking time if your pork roast is frozen.
- Then I just sprinkle salt and pepper on it, followed by a generous sprinkling of poultry seasoning. That’s it!
How to Make a Roux Gravy
Making gravy from a roux is simple and easy and super delicious with this Crock Pot Pork Loin.
- Melt 3 tablespoons of butter in a skillet, then whisk in an equal amount of flour. Let it cook until it’s golden and all of the flour is completely absorbed. You can also add garlic to the butter for even more flavor.
- Add 2 cups of liquid – the juices from the slow cooker and chicken broth to make 2 cups. to the roux and bring the mixture to a simmer. It will take about 5-7 minutes to thicken, then you can season with salt and pepper until the gravy tastes how you like you.
- For a brown gravy for beef roasts, use beef broth instead of chicken in addition to any cooking juices from the meat.
Which cut of pork is best in a slow cooker?
The Loin I use for this easy recipe is my favorite cut of pork to roast in a slow cooker. It’s a generously sized roast, and it comes our juicy, flavorful and so tender after several hours. The long, skinny tenderloin is also a good cut, but I have found that it has more of a risk of getting dry because it is more lean.
How long does pork take in a slow cooker?
A 3 pound pork roast will take about 8 hours to cook in the slow cooker on low, or 4-5 hours on high. My roast always turns out so tender and flavorful. My oldest daughter (who is allergic to everything) LOVES this pork. It is one of the few things she can eat, and she is in heaven every time I make it.
Do you put water in the crock pot with a pork roast?
When I am cooking this from its frozen state, I don’t add any liquid to the bottom of the crock pot because as the roast thaws it will release plenty of liquid. If the meat is fresh or thawed, I add 1/4 to 1/2 cup of water or chicken broth. Likewise, if you get a pork roast that has not had broth and salt added to it, you may want to add more salt.
What Side Dishes go with this Pork Roast Recipe?
This pork pairs well with mashed potatoes or rice, and any kind of vegetable, like Oven Roasted Broccoli Garlic Green Beans to Honey Roasted Carrots. And if you have leftovers, you can use the meat in enchiladas, taquitos, sandwiches–the possibilities are endless!
Try these other Pork recipes
- Slow Cooker Pulled Pork Chili Recipe
- Easy Baked Pork Chops with Brown Sugar
- Lemon Herb Pork Tenderloin
- Easy Oven Braised French Onion Pork Chops
Easy Pork Roast
- 2.5 pound pork loin roast
- 1-2 teaspoons poultry seasoning
For the Gravy (optional)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups liquid (juices from the slow cooker and/or chicken broth)
- Put the fresh or frozen pork roast in the crock pot.
- Sprinkle with desired amount of salt and pepper. Try to get some on the sides, then liberally sprinkle with poultry seasoning.
- If not using frozen roast, add 1/4 to 1/2 cup of water to the bottom of the crock pot.
- Cover and cook on high for 4-5 hours or low for 8-9 hours. If frozen, add 1 hour to cooking time.
To Make the Gravy (optional)
- Melt 3 tablespoons of butter in a skillet or saucepan, then whisk in 3 tablespoons of flour. Let the roux cook over medium heat until it's golden and all of the flour is completely absorbed.
- Add 2 cups of liquid to the butter/flour roux. I use whatever juices are in the slow cooker and add chicken broth until it equals 2 cups. Bring the mixture to a simmer for about 5-7 minutes or until thickened.
- Season the gravy with salt and pepper to your liking and serve with the pork roast.