Slow cooker roast

Step by Step

Step 1

First, prepare your pork dry rub by mixing together all of the spices in a small bowl. Set aside.

Step 2

Then, prepare veggies. Quarter 6 russet potatoes, chop a white onion, dice 6 medium carrots into 4 pieces each, and roughly chop 4 cloves of garlic.

Step 3

Place the veggie medley on the bottom of your crockpot.

Step 4

Next, rub your pork shoulder roast with the dry rub. Make sure that every nook and cranny is covered in rub.

Step 5

Heat around 2 tablespoons of olive oil in a large cast iron skillet over medium/high heat. When olive oil is fragrant, sear pork shoulder for 2 minutes on each side.

Step 6

Then, place the pork roast in crock pot on top of the veggies. Make sure you scrape the skillet to get all of the delicious bits of rub off of it and add that to the crockpot, too.

Step 7

Create herb bundle, by using bakers twine to tie together thyme and rosemary and set that on top of the pork.

Step 8

Next, in a large Pyrex, mix together balsamic vinegar, red wine, and chicken broth. Then, pour that on top of the pork roast.

Step 9

Cover crockpot and turn to high. Let cook for around 6-8 hours (flipping pork roast halfway through cook time, if you can, if you can’t no worries!).

Step 10

Remove meat and vegetables from the crockpot and discard the herb bundle. Using two forks, pull the pork roast apart into chunks and set aside.

Step 11

Place 1/2 cup of the liquid left in the crockpot into a microwave safe Pyrex. Whisk in cornstarch. Place cornstarch mixture into the microwave for 45 seconds (mixture should be thick a gelatinous). Remove from the microwave and whisk the cornstarch mixture into the existing liquid in the crockpot until it thickens into a thin gravy.

Step 12

Place pork and vegetables back into the crockpot or transfer it to a platter and mix, coating everything in gravy.

Tips and Warnings

If you already have our homemade pork dry rub on hand, use around 1/2 cup of rub for a 3 lb. piece of meat.
Gravy: feel free to double the gravy ingredients (balsamic vinegar, red wine, and chicken broth) if you like more gravy.
Cinnamon: we love how a little bit of cinnamon can really elevate the flavors in this crock pot pork roast. If you don’t love cinnamon, feel free to omit.

Ingredient

Medium carrots

6 6
Sprigs rosemary

6 6
Cornstarch

221.8 ml 7.76 fl. ozs
Balsamic vinegar

29.57 ml 1.03 fl. ozs
Chicken broth

118.29 ml 4.14 fl. ozs
Olive oil

29.57 ml 1.03 fl. ozs
Dried thyme

9.86 ml 0.35 fl. ozs
Garlic powder

14.79 ml 0.52 fl. ozs
Pepper

4.93 ml 0.17 fl. ozs
Medium white onion

1 1
Medium russet potatoes

6 6
Boneless pork shoulder roast

1.36 kg 3 lbs
Brown sugar

59.15 ml 2.07 fl. ozs
Coarse salt

9.86 ml 0.35 fl. ozs
Onion powder

9.86 ml 0.35 fl. ozs
Red wine

118.29 ml 4.14 fl. ozs
Sprigs thyme

6 6
Cinnamon*

0.25 teaspoon 1.23 ml
Garlic

4 pcs 4 pcs
Boneless pork shoulder roast

3 lbs 3 lbs

Amount Per Serving
	Calories	462 kcal
	Carbohydrates	38 g
	Protein	37 g
	Fat	17 g
	Fiber	3 g
	Sugar	13 g

View nutrition facts

Slow cooker roast

Summary