Description

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.

Ingredients

4 lb boneless pork shoulder butt roast

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon Italian seasoning

1/2 teaspoon dried parsley

2 lbs yellow baby potatoes, halved

1 lb baby carrots

1 onion, sliced

3 garlic cloves, minced

1 cup chicken broth

1/2 cup white wine (optional, can sub with more broth)

3 tablespoons cornstarch, to thicken the broth

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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

Storage Instructions: Refrigerate leftovers in a sealed container for 3 or 4 days.

Reheat on the stovetop over medium heat until heated through.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American