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Tender Slow-Cooker Pork Roast (An Easy One-Pot Meal!)

A beautiful plate of a homemade, elegant, and sliced Slow-Cooker Pork Roast, being served with caramelized root vegetables and a fresh herb topping at a Sunday dinner.

A hearty and easy one-pot recipe for a boneless pork loin roast, cooked in a slow cooker until tender. The pork is first seared with a fresh rosemary and thyme rub. It cooks on a bed of root vegetables, including potatoes, carrots, and turnips. The finished roast is sliced and served with the vegetables and pan juices, and topped with a fresh, bright gremolata of parsley, lemon zest, and garlic.

Ingredients

  • 1 (2-lb.) boneless pork loin roast
  • 1 cup unsalted chicken stock
  • 5 medium-size Yukon Gold potatoes, quartered
  • 3 medium carrots, peeled and cut into 2-inch pieces
  • 1 large turnip, cut into 8 wedges
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil, divided
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely grated lemon zest
  • 3 garlic cloves, finely minced

Instructions

  1. Place the chicken stock, potatoes, carrots, and turnip in a 6-quart slow cooker. Cover and cook on HIGH for 1 hour.
  2. Meanwhile, in a small bowl, stir together the chopped rosemary, thyme, salt, and pepper to create the herb rub.
  3. Pat the pork roast dry. Rub it with 1 tablespoon of the olive oil, then sprinkle it all over with 2 tablespoons of the herb mixture, pressing to adhere.
  4. Heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add the pork and cook for about 10 minutes, turning once, until well browned on both sides.
  5. Sprinkle the remaining herb mixture over the vegetables in the slow cooker. Place the seared pork roast on top of the vegetables.
  6. Reduce the slow cooker heat to LOW, cover, and cook for about 3 hours, or until the vegetables are tender and a thermometer inserted into the thickest portion of the pork registers 135°F.
  7. Remove the pork roast to a cutting board and let it rest for 10 minutes.
  8. In a small bowl, stir together the fresh parsley, lemon zest, and minced garlic.
  9. Arrange the vegetables on a serving platter. Cut the pork into 1/2-inch-thick slices and arrange them over the vegetables.
  10. Sprinkle the parsley mixture over the pork and serve with the cooking juices from the slow cooker.

Notes

  • This is a complete one-pot meal made in the slow cooker, which makes for easy cleanup.
  • Searing the pork in a skillet before adding it to the slow cooker is a key step that adds deep, savory flavor and a nice color.
  • Letting the pork rest for 10 minutes before slicing is crucial for the juices to redistribute, ensuring a moist and tender roast.
  • The final pork temperature (135°F) will rise as it rests to a perfect medium (145°F).

Find it online: https://cookupjoy.com/tender-slow-cooker-pork-roast-2/

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