Easy Crock Pot Pork Roast with Potatoes and Carrots

Tender crock pot pork roast with carrots and potatoes slow-cooked in broth and herbs. A hearty, no-fuss dinner for busy days.

Since I started making use of my crock pot for pot roasts, I never looked back. After years of weeknight cooking for my family, I've learned that the best dinners are the ones where technique does the heavy lifting and this crock pot pork roast with potatoes and carrots has become one of my most-made recipes because it requires almost no effort but gives me consistent results. 

The boneless pork shoulder is the key to making this work so well. I've tried leaner cuts like pork loin, but they just don't have enough marbling to stay moist through 8 hours of slow cooking. The pork shoulder has just the right fat content to break down and turn tender while the seasoning blend seeps into both the meat and vegetables. Honestly, the whole house smells amazing by the time dinner rolls around.

What I've learned from making this dozens of times is that choosing the right vegetables matters. Baby potatoes and carrots have the density to cook right alongside the pork without turning to mush, something softer vegetables can't do. The liquid creates a light gravy that coats everything, and you have flexibility with substitutions depending on what you have on hand. 

If you love slow-cooked comfort meals like this, my crockpot cranberry pot roast is kind of the same, it's easy to make with a touch of tangy sweetness from cranberries, while my maple Dijon instant pot pot roast with potatoes is perfect for days when you want that tender roast flavor but need dinner ready fast.

This recipe has saved me on so many busy weekdays when I know I won't have time or energy to cook after work, especially on days where I spend hours making food and shooting. I can prep everything in about 15 minutes before starting work, and by dinnertime everything is done. Making pot roast in the crock pot instead of the oven has completely changed how I approach weeknight dinners.

Ingredients

Boneless pork shoulder butt roast makes this crock pot pork roast so tender and flavorful because it has the right balance of fat and meat that breaks down during all those hours of slow cooking. 

Garlic powder, smoked paprika, Italian seasoning, and dried parsley create this savory, slightly smoky seasoning blend that seeps into both the meat and vegetables as everything cooks together. The smoked paprika is key because it adds that depth of flavor without me having to sear the meat first.

Yellow baby potatoes and baby carrots are perfect for this because they hold their shape during slow cooking and soak up all the broth's flavor without turning to mush. Chicken broth and white wine (though you can skip the wine and just use more broth) create the cooking liquid that keeps everything moist and flavorful. 

See the recipe card for exact quantities.

How to Make Pork Roast with Potatoes and Carrots?

This easy crock pot pork roast recipe is the kind of meal that practically cooks itself. The roast becomes tender and juicy as it simmers in a flavorful broth with vegetables, making it a comforting and hearty dinner with minimal effort.

Prepare the Roast and Vegetables

Place the pork shoulder roast into the crockpot and season it generously with garlic powder, smoked paprika, salt, and black pepper. This seasoning will soak into the meat as it cooks, giving it rich flavor. Arrange the halved baby potatoes, baby carrots, sliced onions, and minced garlic evenly around the roast. The vegetables will absorb the juices as the pork cooks, becoming tender and flavorful.

Add the Broth and Wine Mixture

Pour the chicken broth into the crockpot to keep everything moist while it cooks. In a small bowl, mix the white wine with the cornstarch until it dissolves completely, then pour the mixture into the crockpot. The cornstarch helps thicken the broth slightly as it cooks, creating a light gravy that ties the dish together.

Slow Cook Until Tender

Cover the crockpot with its lid and cook on low for 8–10 hours, or until the pork is fork-tender and reaches at least 145°F internally. Cooking low and slow allows the fat in the pork shoulder to melt and tenderize the meat, while the vegetables soften perfectly without falling apart.

Serve and Garnish

Once done, carefully remove the roast and vegetables from the crockpot and spoon some of the flavorful broth over the top. Slice or shred the pork as desired, and serve everything warm with a sprinkle of fresh herbs for color and aroma. This dish pairs well with crusty bread or a simple green salad on the side.

A Richer Pork Roast

To add more depth to the flavor, you can sear the pork roast before placing it into the crockpot. Heat a skillet with a little olive oil and brown both sides of the roast for about 4–5 minutes over medium-high heat. This step caramelizes the surface and locks in extra flavor.

If you’d like to try a different cut, bone-in pork roast or pork loin also work well. Just keep in mind that cooking times may vary based on size and thickness. Cook until the pork reaches an internal temperature of 145°F and becomes tender enough to pull apart easily.

Storage

Store any leftovers in a sealed, airtight container and refrigerate for up to 3–4 days. When ready to eat, reheat the pork, potatoes, and carrots together in a saucepan over medium heat until warmed through. Add a splash of broth or water if the sauce has thickened too much after chilling. This helps bring back the tenderness and keeps the roast from drying out.

Recipe