Crockpot Pork Roast With Vegetables

This Crockpot Pork Roast with carrots and potatoes is the cozy, set-it-and-forget-it dinner we all crave on busy days. The pork slow cooks to tender perfection, while the veggies soak up all those savory juices for a hearty, complete meal in one pot.

Try my crockpot beef pot roast and Mississippi pot roast next!

this recipe!

It takes just minutes to prep, and the crockpot handles the rest. Whether you’re feeding the family or stocking up on leftovers, this recipe delivers big flavor with minimal effort. Serve it straight from the pot with a ladle of that rich broth on top.

Ingredients You’ll Need

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

Step By Step Instructions

STEP ONE – Place roast into the crockpot and then season with garlic powder, smoked paprika, salt, and black pepper.

STEP TWO – Surround with baby potatoes, carrots, onions, and garlic.

STEP THREE – Pour the chicken broth into the crockpot. Add a little wine and mix into the cornstarch to dissolve, then pour both into the crockpot.

STEP FOUR – 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.

STEP FIVE – Serve with the broth from crockpot. Top with fresh herbs.