Easy Crock Pot Pork Roast
This Easy Crock Pot Pork Roast has just a few simple seasonings and takes 5 minutes to prep. Tender, juicy, and perfect for busy weeknights or a simple Sunday dinner.
Servings: 6 servings
Ingredients
- 2.5 pounds 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)
Instructions
- Put the fresh or frozen pork roast in the crock pot.
- Sprinkle with salt and pepper on all sides, then generously coat with poultry seasoning.
- If using a fresh or thawed roast, add ¼ to ½ cup of water to the bottom of the crock pot. Skip this step if cooking from frozen.
- Cover and cook on HIGH for 4-5 hours or LOW for 8-9 hours. If frozen, add about 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 golden and the flour is fully absorbed.
- Add 2 cups of liquid (use juices from the slow cooker plus chicken broth to equal 2 cups). Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until thickened.
- Season the gravy with salt and pepper to taste.
Notes
- Best cut: Use a pork loin roast (not tenderloin) for this recipe. Tenderloin is leaner and dries out with long cook times.
- Pre-brined pork: Many store-bought pork loins come in a broth/salt solution. Taste after cooking before adding more salt.
- Cooking from frozen: No need to thaw! Just add about 1 hour to the cook time and skip adding liquid.
- Resting: Let the roast rest 5-10 minutes before slicing so the juices redistribute and the meat stays moist.
- Adding vegetables: Toss in large chunks of potatoes, carrots, or onions at the start of cooking for a one-pot meal. Cut veggies large so they don't turn mushy.
- Poultry seasoning: This blend of sage, thyme, rosemary, marjoram, and nutmeg pairs perfectly with pork. Substitute Cajun seasoning or garlic powder and paprika if preferred.
- Internal temperature: Pork is safe to eat at 145°F. It may still be slightly pink in the center, and that's okay!
- Storage: Refrigerate leftovers in an airtight container for 3-4 days or freeze for up to 6 months.
Nutrition
Calories: 250kcal | Carbohydrates: 1g | Protein: 42g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 119mg | Sodium: 93mg | Potassium: 709mg | Fiber: 1g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
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