Description
A comforting and flavorful slow cooker pork roast that is tender, juicy, and easy to prepare, perfect for family gatherings.
Ingredients
Scale
- 5–6 pounds pork shoulder butt roast
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 bag (1.5 pounds) baby potatoes, halved
- 12 ounces carrots, cut into large pieces
- 1 box (2.2 oz) beefy onion soup mix
- 2 cups beef broth or beef stock
- 2 tablespoons cornstarch
- 1 tablespoon cold water
Instructions
- Pat the pork roast dry with paper towels.
- Generously season the pork roast with kosher salt and black pepper.
- In a large skillet, heat olive oil over medium-high heat and sear the pork for 3-4 minutes per side.
- Transfer the seared pork to the slow cooker and arrange the halved baby potatoes and chopped carrots around it.
- Sprinkle the beefy onion soup mix evenly over the pork and vegetables.
- Pour beef broth over everything, ensuring the roast is well covered.
- Cover the slow cooker and cook on LOW for 8-10 hours or on HIGH for 7-8 hours until the meat is fork-tender.
- In a small bowl, whisk cornstarch with cold water until smooth.
- About 30 minutes before serving, stir the slurry into the slow cooker to thicken the sauce.
- Shred or slice the pork roast and serve with the vegetables and extra gravy.
Notes
Let the pork shoulder come to room temperature before cooking for more even cooking. Don’t skip the searing step for better flavor.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg