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4.89 from 17 votes

Crock Pot Pork Roast Recipe

This Crock Pot Pork Roast is tender and delicious with very little work. The pork falls apart from being slow cooked and each bite is so flavorful.
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Main Course
Cuisine: American
Keyword: Crock Pot Pork Roast Recipe
Servings: 6
Calories: 341kcal
Author: Eating on a Dime


  • 3 lbs pork roast
  • 4 carrots (peeled and cut into large pieces)
  • 1/2 onion (diced into large pieces)
  • 4 cups chicken broth
  • 1 teaspoon minced Garlic
  • 1/2 teaspoon Italian Seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup water (for the gravy)
  • 2 tablespoons cornstarch (for the gravy)


  • Add the pork and everything except the cornstarch and the 1/4 cup of water into the crock pot.
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours until the pork is cooked through (internal temperature of 145 degrees F).
  • Remove the pork and slice.
  • Now, time to make the gravy. In a small bowl whisk together the 1/4 cup of water and the cornstarch.
  • Remove 2 cups of the liquid from the crock pot and place in a sauce pan.
  • Whisk in the water and cornstarch mixture in with the liquid.
  • Heat over medium high heat. Bring the mixture to a boil, stirring frequently for 3-5 minutes until it begins to thicken.
  • Drizzle the gravy over the roast and carrots when serving and enjoy!


*Refrigerate the leftovers in an airtight container for up to 5 days. 
*You can also use a pork should or pork butt in this recipe instead of a pork roast.  


Calories: 341kcal | Carbohydrates: 8g | Protein: 52g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 146mg | Sodium: 915mg | Potassium: 1026mg | Fiber: 1g | Sugar: 3g | Vitamin A: 6801IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 2mg