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Ever dreamed of a dinner that practically makes itself? This Crock Pot Pork Roast and Gravy is pure comfort food magic—tender, savory pork bathed in a rich, homemade gravy that’ll have everyone asking for seconds.
I first stumbled on this slow cooker gem one chilly October afternoon. I was longing for that warm, stick-to-your-ribs kind of meal—something to chase away the autumn breeze rattling the windows. The beauty of this recipe is that you toss everything into your Crock Pot, stroll off to pick up your grandkids (or binge-watch your favorite show), and come home to the aroma of juicy pork roast and creamy gravy. It’s what I call worry-free cooking, and it’s become my go-to dinner recipe whenever I want a bit of fuss-free, savory pork bliss.
Why You’ll Love This Recipe
– No oven needed—your slow cooker does all the heavy lifting.
– Hands-off cooking: prep under 15 minutes, then relax.
– In-house gravy: skip the canned packets for a real, silky sauce.
– Budget-friendly pork roast stays moist and tender.
– Perfect weeknight comfort food or cozy weekend feast.
– Leftovers transform into sandwiches, tacos, or shepherd’s pie.
– Ideal for feeding a crowd—invite neighbors or host a potluck!
Ingredients
– 3–4 pounds boneless pork loin roast (or pork shoulder for extra shred).
– 2 teaspoons kosher salt (use Diamond Crystal for gentle seasoning).
– 1 teaspoon freshly ground black pepper.
– 1 tablespoon smoked paprika (optional—adds a warm, smoky twist).
– 1 large yellow onion, sliced (Vidalia onions add sweet notes).
– 4 cloves garlic, smashed (granulated garlic works in a pinch).
– 1 cup low-sodium chicken broth (or vegetable broth to lighten it up).
– ½ cup dry white wine or apple cider (sub: extra broth plus 1 tbsp apple cider vinegar).
– 3 tablespoons cornstarch (for a glossy, lump-free gravy).
– ¼ cup cold water.
– Fresh parsley, chopped (for garnish).
Tips:
- Pat the pork roast dry before seasoning to help the rub cling.
- If using pork shoulder, trim excess fat but leave some for flavor.
- Slice onions thick so they don’t disintegrate into mush.
Directions
1. Season and sear.
Sprinkle salt, pepper, and smoked paprika all over the pork roast. Heat a large skillet over medium-high heat with a tablespoon of oil, then brown the roast on all sides—about 3 minutes per side. This seals in juices and gives deeper flavor.
- Layer in the Crock Pot.
Place the onion slices and garlic cloves on the bottom of your slow cooker. Nestle the seared pork roast on top—it’ll sit like a cozy nest. - Pour in the liquids.
Add chicken broth and white wine (or cider). The liquid should come halfway up the sides of the roast. If it’s shy of the halfway mark, top up with more broth. - Set and forget.
Cover and cook on LOW for 8–9 hours (or HIGH for 4–5 hours). You want pork that shreds like butter. Resist the temptation to lift the lid—every peek steals heat. - Shred or slice.
When the roast reaches 145°F and is fall-apart tender, transfer it to a cutting board. Let it rest 5 minutes. Use two forks to shred, or slice into ½-inch pieces if you prefer more structure. - Thicken the gravy.
Skim any excess fat off the cooking liquid. In a small bowl, whisk cornstarch with cold water into a slurry. Pour that into the Crock Pot, stir gently, then switch to HIGH for 5–7 minutes until the gravy is silky. - Finish and garnish.
Return the pork to the gravy, stirring to coat every bit. Sprinkle with fresh parsley. Serve straight from the Crock Pot, or transfer to a warmed platter.
Servings & Timing
Yield: Serves 6–8 (approximately 1½ pounds cooked pork per 4 servings)
Prep Time: 15 minutes
Cook Time: 8 hours on LOW (or 5 hours on HIGH)
Rest Time: 5 minutes
Total Time: 8–9 hours—mostly hands-off
Variations
– Honey-Garlic Glaze: Stir in 2 tablespoons honey and 1 tablespoon soy sauce before serving.
– Apple & Sage: Swap white wine for apple cider and toss in fresh sage leaves.
– Mustard-Pepper: Blend 2 tablespoons Dijon mustard with the broth for a tangy kick.
– Mexican-Spiced: Add 1 teaspoon cumin, ½ teaspoon chili powder, and sprinkle cilantro instead of parsley.
– Slow-Simmered Veggies: Layer carrots and potatoes under the meat for a one-pot meal.
Storage & Reheating
Refrigerator: Store pork and gravy in an airtight container for up to 4 days.
Freezer: Freeze in a freezer-safe bag or container for up to 3 months—leave ½-inch headspace.
Reheat: Thaw overnight in the fridge, then warm gently in a saucepan over medium-low, stirring occasionally. Microwave on medium power for 1–2 minutes, stirring halfway, to avoid dry edges.
Make-Ahead: Complete the recipe through Step 4, then refrigerate overnight. Next day, finish cooking and thicken—the flavors deepen beautifully.
Notes
– I learned that a quick sear makes a world of difference. Don’t skip it!
– If your gravy seems thin, I often swirl in a little heavy cream (just 2–3 tablespoons) for extra richness.
– For ultra-smooth gravy, strain the liquid through a fine-mesh sieve before thickening.
– Use tongs to rotate the roast halfway through for even cooking, especially if your slow cooker has hot spots.
FAQs
Q: Can I use a bone-in pork roast?
A: Absolutely! Bone-in adds more flavor; just extend cooking by 30–60 minutes on LOW.
Q: What if I don’t have cornstarch?
A: Substitute 3 tablespoons all-purpose flour, whisked into the cold water.
Q: My gravy tastes too salty—help!
A: Stir in a splash of unsweetened apple juice or an extra ¼ cup broth to balance.
Q: Can I cook this on HIGH all day?
A: HIGH for 4–5 hours works, but I prefer LOW for deeper flavor development.
Q: How do I avoid a dry roast?
A: Keep the liquid at least halfway up the pork and don’t overcook—aim for an internal 145°F.
Q: Is this recipe gluten-free?
A: Yes, if you use cornstarch and ensure your broth and seasonings are gluten-free.
Conclusion
This Crock Pot Pork Roast and Gravy truly brings dinner dreams to life—tender, melt-in-your-mouth pork draped in a velvety gravy that warms you from the inside out. Give it a try on a busy weeknight or lazy Sunday; I promise it’ll become a family favorite. Let me know how it turns out in the comments, and don’t forget to explore more slow cooker recipes for cozy comfort food moments. Happy cooking!
Crock Pot Pork Roast And Gravy
Ingredients
- 3-4 pounds boneless pork loin roast
- 2 teaspoons kosher salt use Diamond Crystal for gentle seasoning
- 1 teaspoon black pepper freshly ground
- 1 tablespoon smoked paprika optional
- 1 large yellow onion sliced
- 4 cloves garlic smashed
- 1 cup low-sodium chicken broth
- 1/2 cup dry white wine or apple cider
- 3 tablespoons cornstarch
- 1/4 cup cold water
- Fresh parsley chopped, for garnish
Instructions
- Sprinkle salt, pepper, and smoked paprika over the pork roast. Sear the roast in a skillet on all sides.
- Place onion slices and garlic in the bottom of the slow cooker. Add the seared pork roast on top.
- Add chicken broth and white wine (or cider) to the slow cooker.
- Cover and cook on LOW for 8-9 hours until the pork is tender.
- When the roast is tender, shred or slice the pork.
- Whisk cornstarch with water to make a slurry. Add to the slow cooker to thicken the gravy.
- Return the pork to the gravy, stir to coat. Garnish with fresh parsley before serving.
