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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.
Servings 8 servings
Calories 3368kcal
Equipment
- 1 Crockpot
Ingredients
- 4 lb boneless pork shoulder butt roast
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ½ teaspoon dried parsley
- 2 lbs yellow baby potatoes halved
- 1 lb baby carrots
- 1 onion sliced
- 3 garlic cloves minced
- 1 cup chicken broth
- ½ cup white wine optional, can sub with more broth
- 3 tablespoons cornstarch to thicken the broth
Instructions
- Place roast into the crockpot and then season with garlic powder, smoked paprika, salt, and black pepper.
- Surround with baby potatoes, carrots, onions, and garlic.
- Pour the chicken broth into the crockpot. Add a little wine and mix into the cornstarch to dissolve, then pour both into the crockpot.
- Cover and cook for 8-10 hours on low, until the roast reaches a minimal internal temperature of 145°F and is fall-apart tender.
- Serve with the broth from crockpot. Top with fresh herbs.
Notes
Nutrition
Calories: 3368kcal | Carbohydrates: 237g | Protein: 435g | Fat: 64g | Saturated Fat: 20g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 27g | Trans Fat: 0.3g | Cholesterol: 1093mg | Sodium: 4607mg | Potassium: 12148mg | Fiber: 37g | Sugar: 35g | Vitamin A: 63585IU | Vitamin C: 202mg | Calcium: 469mg | Iron: 30mg