Description

This Easy Crock Pot Pork Roast recipe offers a simple and delicious way to prepare tender, flavorful pork loin with minimal effort. Cooked low and slow in a crock pot, the pork roast is seasoned with classic poultry seasoning and can be served with a rich homemade gravy made from the slow cooker juices. Perfect for a comforting family dinner, this recipe also allows adding vegetables for a complete one-pot meal.

Ingredients

Scale

Main Ingredients

2.5 pounds pork loin roast
Salt to taste
Pepper to taste
2 teaspoons poultry seasoning

For the Gravy (optional)

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups liquid (juices from the slow cooker and/or chicken broth)

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Instructions

Prepare the pork roast: Place the fresh or frozen pork loin roast in the crock pot. Sprinkle salt, pepper, and poultry seasoning evenly over all sides, ensuring the roast is well coated.
Add liquid if using fresh or thawed meat: Pour ¼ to ½ cup of water into the bottom of the crock pot to keep the meat moist. Skip this step if cooking from frozen.
Cook the roast: Cover and cook on HIGH for 5 hours or LOW for 9 hours. If cooking from frozen, increase the cooking time by about 1 hour.
Make the gravy (optional): Melt 3 tablespoons of butter in a skillet or saucepan over medium heat. Whisk in 3 tablespoons of flour and cook until golden and the flour is absorbed, forming a roux.
Add liquid for gravy: Slowly whisk in 2 cups of liquid made by combining the slow cooker juices and chicken broth. Simmer for 5-7 minutes, stirring occasionally until thickened. Season with salt and pepper to taste.
Rest and serve: Let the pork roast rest for 5-10 minutes before slicing to allow juices to redistribute for moist, tender slices. Serve with the prepared gravy if desired.

Notes

Best cut: Use pork loin roast, not tenderloin, which is leaner and can dry out.
Pre-brined pork: Taste before adding extra salt as store-bought pork loins may be pre-brined.
Cooking from frozen: No need to thaw; add an extra hour to cook time and avoid adding liquid.
Resting: Rest roast 5-10 minutes after cooking for moist meat.
Adding vegetables: Add large chunks of potatoes, carrots, or onions at the start for a one-pot meal. Cut veggies large to prevent them from becoming mushy.
Poultry seasoning substitution: Use Cajun seasoning or garlic powder with paprika if preferred.
Internal temperature: Pork is safe at 145°F and may remain slightly pink.
Storage: Refrigerate leftovers in an airtight container for 3-4 days or freeze up to 6 months.

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 1 g
Sodium: 450 mg
Fat: 20 g
Saturated Fat: 7 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 0.5 g
Protein: 35 g
Cholesterol: 110 mg