Old Fashioned Pork Roast with Vegetables and Gravy (Slow Cooker)

slice of old fashioned pork roast with mashed potatoes and covered with gravy

5 from 3 votes

Old Fashioned Pork Roast with Vegetables and Gravy (Slow Cooker)

This easy Old Fashioned Pork Roast with Vegetables and Gravy (Slow Cooker) recipe is so full of flavor. Tender pork roast smothered in a wonderful gravy.

Prep Time10

Cook Time8

Total Time8 10

Servings:

Calories: 344kcal

Author: Karin and Ken

Ingredients

2-3 pounds boneless pork loin or pork butt
4 tablespoons vegetable oil divided
2 teaspoons salt
2 teaspoons smoked paprika
2 teaspoon garlic powder
2 teaspoon onion powder
1 teaspoon dried thyme leaves crushed
1 teaspoon chili powder
½ teaspoon black pepper
1 onion sliced
2-3 sage leaves

Sauce:

½ cup chicken broth
¼ cup balsamic vinegar
3 tablespoon brown sugar
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon minced garlic
2 tablespoon water
1 tablespoon cornstarch

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Instructions

Pat the pork loin dry with a paper towel. Make cuts on the fat side.
Heat the oil in a pan. Combine the salt, paprika, garlic powder, onion powder, thyme, chili powder and pepper and season all sides of the pork well with the spice blend. Place in the hot oil and brown all sides well.
Place the browned loin, fat side up into the crockpot, then add the onion and sage.
Combine the chicken broth, vinegar, brown sugar, soy sauce, mustard, and garlic together. Pour over the roast.
Place the lid tightly on the pot and set on low for 8 hours or high for 6 hours. Baste the meat with the sauce occasionally. Check the meat with a thermometer after 5 hours. Continue cooking and checking the meat until it reaches 145°.
When the roast is done, remove and keep warm. Stir the water and cornstarch together and whisk into the sauce. Set on high and let the sauce cook for another 15 minutes. Return the meat to the pan and spoon the sauce over the meat.

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Notes

Add fresh or jarred mushrooms, potatoes, celery or carrots, if desired.
Pat the roast as dry as possible to ensure that your spices stick to the roast.
Use a meat thermometer to ensure that your roast is perfectly cooked.
To prevent overcooking and drying out the meat, use a meat thermometer to test for doneness. Thermometer should read 145° when cooked through.
Meat may be sliced or shredded for serving.

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