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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 few simple ingredients and about 5 minutes of prep.

Serve with some make ahead mashed potatoes, gravy, and green beans for the ultimate comfort food meal. It would make a lovely and simple holiday meal, too.

Want more pork recipes? Try my Pan Seared Pork Chops and Pork Schnitzel.

Overhead shot of crock pot pork roast with gravy and broccoli.
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The Easiest Crock Pot Pork Roast

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 recipe. Making this roast 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 (recipe included) to impart even more homey flavor.
  • There are only a handful of ingredients needed, and they are easy to find, basic pantry ingredients.
  • It’s so tender and juicy, even if you cook it from frozen!

I buy a 2-3 pound pork loin roast at Costco because it comes in a 4-pack which means I always have some on hand. It has up to 10% of a solution of broth and salt, which adds more flavor, but also means you may want to omit additional salt until after cooking.

Since I buy a lot of meat in bulk, I keep it in the freezer. I just get it out of my freezer when I’m ready to cook and put it into my slow cooker.

Crock Pot Pork Roast on a ble platter with gravy


  • Pork Roast – The best kind of pork roast to use is a pork loin roast. It’s large enough to feed at least 6 people, it’s still tender and juicy.
  • Poultry seasoning – I love using this seasoning for pork because it adds so much flavor! It has sage, thyme, marjoram, rosemary, and nutmeg. You could make your own or use a different seasoning if you prefer.
  • Salt and pepper
  • Gravy – If you decide to make the gravy (I highly recommend it!) you’ll need butter and flour, and 2 cups of the juices from the slow cooker or chicken broth.

How to Make a Crock Pot Pork Roast

  1. 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 or not completely thawed.
  2. Sprinkle salt and pepper on it, followed by a generous sprinkling of poultry seasoning. If the roast is fully thawed, add a little water to the bottom of the pot.
  3. Cover and cook on LOW for 8 hours or on HIGH for 5-6 hours.


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.

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 ¼ to ½ 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.

Can you make this ahead of time?

Sure – you can cook the roast a day or two in advance and store the meat in the refrigerator in an airtight container. Reheat in the microwave to serve.

How do you know when pork is done cooking?

Pork should be cooked to an internal temperature of at least 145℉. It’s ok to still be a little pink, or medium rare. Check out my free printable Meat Temperature Chart for information on temperatures for anything you’re cooking.

A seasoned pork roast, whole, in a slow cooker

Which Cut of Pork is Best in a Slow Cooker?

I use a pork loin roast for this easy recipe – it’s my favorite cut of pork to roast in a slow cooker. It’s a generously sized roast so it will feed at least 6 people, 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. I prefer Bacon Wrapped Pork Tenderloin or Pan Roasted Pork Tenderloin.

If it’s Pulled Pork you’re after, you’ll need a large pork shoulder, and Crockpot Ribs are always a winner.

How to Make a Pork Gravy with a Roux

Making gravy from a roux is simple and easy and super delicious with this Crock Pot Pork Loin.

  1. 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.
  2. 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.
  3. For brown gravy for beef roasts, use beef broth instead of chicken in addition to any cooking juices from the meat.
Crock Pot Pork Roast with gravy being poured on it.

Serving Suggestions

This pork pairs well with my fluffy mashed potatoes, Seasoned Rice, and any kind of vegetable, like Oven Roasted Broccoli, Garlic Green Beans or Honey Roasted Carrots. And if you have leftovers, you can use the meat in enchiladas, taquitos, or sandwiches–the possibilities are endless!


  • Soup Mix – Try sprinkling an onion soup mix over the roast for a great flavor.
  • Add veggies – I didn’t use any vegetables in this recipe, but you could add some roughly chopped onions, garlic, carrots, or potatoes. Any veggies you had should be cut into very large pieces so they don’t overcook and turn to mush.
  • Spicy – For my slow cooker Top Round Roast, I added jarred pepperoncini and a little of the juice for a nice spicy roast. You could do the same for this pork roast.
  • Seasoning – If you don’t like the poultry seasoning, or just want to try something different, a cajun seasoning would be delicious, or a little paprika and garlic powder.
  • Butter the roast – For a richer finish, Add a few pats of butter on top of the roast.
  • Searing This is optional, but if you have 10 extra minutes, sear the roast on all sides in a cast iron skillet. This will give you a nice depth of flavor and will help make it easier to slice.

Storing Leftovers

Refrigerate: Store in an airtight container for up to 3-4 days.

Freeze: Store in an airtight, freezer-safe container in the freezer for up to 6 months.

Repurposing: Shredded pork can be repurposed into pulled pork sandwiches, enchiladas, tacos or even as a delicious topping for mac and cheese!

Instant Pot Pork Roast

Using your Instant Pot is a great option if you forgot to set your crock pot in the morning! Make sure to add a cup of water to the bottom of the pot before placing the roast in, and high-pressure cook for about 15 minutes, with a 15-minute natural release.

Crock Pot Pork Roast with gravy, rice and broccoli

More Pork Recipes to Try


Easy Pork Roast

4.82 from 44 votes
Delicious pork roast cooked in crock pot.
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 6 servings


  • 2.5 pound pork loin roast
  • salt
  • pepper
  • 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)
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  • 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 ¼ to ½ 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.


Nutritional content is for informational purposes. It does not include the optional gravy because that depends on how much each person uses. 
Keyword pork roast, slow cooker pork roast


Calories: 250kcalCarbohydrates: 1gProtein: 42gFat: 8gSaturated Fat: 2gCholesterol: 119mgSodium: 93mgPotassium: 709mgFiber: 1gSugar: 1gVitamin A: 9IUVitamin C: 1mgCalcium: 13mgIron: 1mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Melissa Howell

Melissa loves inventing new ice cream flavors and helping people declutter and organize their homes. You can see her organizing e-course HERE.

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4.82 from 44 votes (37 ratings without comment)

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  1. Karen says:

    Love ❤️ these recipes 😋

    1. Kristin says:

      Thank you Karen!

  2. Megan says:

    I usually do a teriyaki pork or a sweet marinade with brown sugar, but wanted something less sweet this time. This recipe fit the bill perfectly – easy, tender and tasty. We enjoyed the savory flavor very much and it was perfect to put together quickly on a busy day.

    1. Kristin says:

      Awesome feedback Megan! Thanks for stopping by.

  3. Destiny Rusher says:

    If I add 2 cups of carrots, will they soak up most the juice? I want to have plenty of juice left to make the gravy. Do you think it would be better for me to omit the carrots?

    1. Kristin Maxwell says:

      Hi Destiny, They will soak up some of the juices but you should still have some to make gravy. Just in case, keep some chicken stock on hand.

  4. Verna Reid says:

    Are you saying the pork roast needs to be seared before putting in the crock pot to cook?

    1. Kristin Maxwell says:

      No, I’m saying that it’s optional. It does add depth of flavor if you have the extra time to do it. But you can certainly make it without searing.

  5. Ash S. says:

    Needed pork roast inspiration and this was delicious for a Sunday night dinner! I didn’t have poultry seasoning on hand, but had sage, fresh rosemary, garlic, grinded salt & pepper – it was delicious! Added large potato slices, onions and carrots and it was perfect and simple. The gravy was fabulous too! Thank you!

    1. Kristin says:

      You are so welcome Ash! Thanks for stopping by to share.

  6. Michelle Cochran says:

    Made this tonight and used a pork rub that I had instead of poultry seasoning. It was still frozen so I pressure cooked for about an hour in the instant pot cooker and then turned it onto the slow cooker and cooked for a few hours. It was so tender and the gravy made from the juices were amazing. Everyone loved it and my father wanted to go back for thirds. Definitely 10/10.

    1. Kristin says:

      Awesome feedback Michelle! Thank you so much for taking the time to share.

  7. Joan says:

    Have in my crockpot now. I did snip some rosemary from my garden. Other then that followed your recipe. It’s just me so pulled pork tacos pork and mashed potatoes. Love leftovers.

    1. Kristin says:

      Love the feedback Joan! Thanks for stopping by.

  8. Linda L Hartman says:


  9. Barbara Kelly says:

    I am not a fan of putting raw meat in my crockpot! Can I brown the pork roast a little before it goes in the pot?

    1. Kristin Maxwell says:

      Yes, of course!

  10. Gail Adams says:

    I made this roast first for my husband and I. One each week for several weeks! Ate first with gravy in recipe. Delicious! Made pulled pork and soft burritos also. I am now cooking one a week for my oldest son and family, and one every other week for youngest son and family. They LOVE it! What would I do without this recipe.

    1. Kristin says:

      That’s so awesome Gail! Thank you so much for sharing.

  11. Esther Golden says:

    Once again, another fabulous and easy recipe!! I need to try more of your recipes, as the two that I have tried were wonderful. Thank you for sharing!

    1. Kristin says:

      Nice! Thank you so much Esther for stopping by.

  12. DianneRose says:

    Really good and so easy! I cooked my 3 lb porkroast from frozen and because I’d run out of poultry seasoning I used Italian seasoning. So easy it was unbelievable. I rarely use a crockpot, I don’t even own one, but my gentleman friend does and we were busy today so I threw it in and voila – super good dinner tonight. Served it with mashed potatoes, apple sauce and a salad. He raved. I preened. Thank you 🙂 Will make again.

    1. Kristin says:

      That’s so awesome Dianne! Thank you so much for dropping by and for sharing your feedback.

  13. Misty McCoy says:

    Can you put veggies and potatoes and carrots with this recipe

    1. Kristin Maxwell says:

      Yes, you absolutely can!

  14. Pam D. says:

    Excellent recipe! Thank you so much for sharing this! The meat fell apart. I had a fresh (not frozen) 2.85 lb boneless center cut pork roast. I cooked it for 7 1/2 hours on low. I added 1/2 cup of chicken broth, but I think I would use 1/4 cup next time and check it after 7 hours. I also added a sliced onion in the bottom of the crockpot before putting the meat in. We couldn’t slice the meat since it just feel apart, with was perfect for us. The gravy was an added plus! This is definitely something we will be making again.

  15. Larry Ssostak says:

    For an excellent juice for my pot roast try 1 pkg of Lipton onion soup half a cup of hot water. 8 hours in a Crock-Pot baste every hour or so. You’ll love it

  16. Caron Hanson says:

    Do you put yhe pork roast fatside up or down?

    1. Kristin Maxwell says:

      Place it fat side up, so the juices can run down the sides.

  17. Colleen Blankenhorn says:

    I put my roast in my crackpot frozen and did exactly what you said It made a beautiful juice and then I made my gravy too. It was the 1st time I made gravy and it was excellent. Thanks for your step-by-step directions and all your tips to make it successful and delicious!

    1. Kristin says:

      You are so welcome Colleen, thank you so much for taking the time to leave some positive feedback.

      1. I’m trying this today sounds like it’ll come out great I’ll let you know says:

        I’m trying this today sounds like it’ll come out great I’ll let you know

  18. JIm McClain says:

    How long in crockpot on low for 1 and 1/2 pound pork tenderloin roast?

    1. Kristin says:

      Probably about the same amount of time, maybe a little less.

  19. Teresa Zulpo says:

    Easter dinner tomorrow for me and the boyfriend! I wanted to cook but not ake a big mess and this hit me! YUM!

  20. Jo says:

    CAN I use Boston Butt in this r

    1. Kristin says:

      I think that would work. I’d recommend boneless though; the bone-in gives off too much liquid for having the veggies in there.

      1. Renee says:

        How long would I cook a 4lb roast and how much water? Thank you.

        1. Kristin Maxwell says:

          You could add 30 minutes to an hour to the cook time, but it probably wouldn’t matter too much. The water is only for a thawed/fresh roast and you wouldn’t need to change the amount. Maybe just use the high end of what’s recommended.

  21. Sandy says:

    I added potatoes and carrots to frozen pot roast. Hope that works

  22. La Teasha says:

    Going to try this tonight

  23. Miriam Schrock says:

    I am making one that came without broth and salt included. Wonder if you think adding some chicken bone broth would help? love that I can do with easily with stuff I already have and get it going in just a couple minutes!

    1. Kristin says:

      They don’t typically come with broth, at least not that I have personally seen. No need to add anything.

  24. Judy Barnhart says:

    Thinking of making this…but you cook the pork the same amount of time whether it’s frozen or not?

  25. Allison Baranski says:

    This helped me so much this morning.
    Cooking the 1.85lb pork loin roast for 6 hours since I didn’t have a 3lb. Hope that will be sufficient time?!
    Oh, and knowing now I can do this from a frozen state that my Dad handed to me last night from their freezer.
    Thank you!!

    1. Kristin says:

      Thank you Allison for stopping by!

      1. Holly Taylor says:

        Same time frozen and defrosted?

        1. Kristin Maxwell says:

          Add an hour if frozen.