Only 6 ingredients needed for this simple yet delicious Slow Cooker Herb Crusted Pork Roast! Tender and delicious with a quick and easy mushroom gravy!
Two questions to start the day… can you ever go wrong with comfort food AND can you ever have to many comfort food recipes? I’d like to assume we all agree the answer to both of these questions is no, because these tend to be the most popular recipes on my blog when I share them with you! Today I’m back with a new recipe for something I don’t make often, but should, pork roast. Packed with flavor, pork roast can be a great alternative to the traditional, and when made in the slow cooker, will turn out fall apart tender. This Slow Cooker Herb Crusted Pork Roast could be a new favorite for your family and is easy enough to have as a busy weeknight dinner.
Have you read my post regarding whether or not to brown your meat before slow cooking? Here I decided it was worthwhile in order to sear in the seasonings and get a little crust on the outside of the meat, but if you are pressed for time it’s okay to skip this step. If you do prefer to brown your meat, then one easy way to save time and extra dishes is by using a multi-cooker so that you can brown and slow cook all in one pot.
Which cut of meat to use for pork roast?
You can use either a pork loin roast or a pork shoulder. A pork loin is leaner and will still turn out delicious in a slow cooker, but I prefer the pork shoulder for even more fall-apart-tender flavor. I like the fact that it falls apart when pulled with a fork and it makes it perfect for dinner without dragging out any knives to cut the meat.
Ideas for serving pork roast:
- make a simple gravy from the pan juices
- serve with your favorite mashed potatoes
- add a veggie and/or salad for a simple meal
Leftovers can be used to make wraps, sandwiches and more!
Slow Cooker Herb Crusted Pork Roast
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 pound boneless pork shoulder (picnic roast)
- 2 tablespoons herb and garlic seasoning (or other favorite seasoning blend)
- 2 cups beef broth
- 8 oz sliced baby portobello mushrooms
- Melt butter and olive oil in skillet over medium high heat
- Rub pork with seasoning and add to hot pan
- Sear for 4-5 minutes on each side until browned
- Add to slow cooker along with broth and mushrooms
- Cook on low for 8-9 hours until internal temperature of pork reaches 205 degrees
- To make gravy, pour drippings into saucepan or turn multi cooker to stovetop setting and simmer while stirring in a slurry made by whisking 3 tablespoons of cornstarch with an equal amount of water.
- I recommend using a meat thermometer to monitor done temperature of meat for best results. I use this thermometer with great results.
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