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Slow-Cooker Pork Roast with Herb Gravy

A properly browned pork shoulder and a restrained amount of broth turn a slow cooker into a hands-off roast dinner with tender vegetables and savory herb gravy.

Sliced pork roast sits with carrots, potatoes, onions, and glossy herb gravy on a serving platter.

This pork roast is built around a simple promise: enough broth to tenderize the vegetables and carry the herbs, but not so much that dinner turns into soup. Browning the shoulder first gives the cooking juices a deeper base, while onions, carrots, and potatoes make the meal complete in the same cooker.

Pork shoulder is forgiving over a long, low cook. Once it reaches fork-tenderness, you can choose slices for a classic roast presentation or pull it into generous shreds for a more relaxed, gravy-soaked plate.

Start with a deep sear

Take the few minutes to dry and brown the pork before it meets the slow cooker. That dark crust supplies the roasted flavor that makes the broth taste like a gravy rather than plain cooking liquid.

Use a measured amount of broth

The vegetables release moisture as they cook, so the broth begins below their top edge. This leaves the carrots and potatoes tender while concentrating the oniony, herb-scented juices around the roast.

A browned pork shoulder rests over onions, carrots, and potatoes in a slow cooker before cooking. — The browned pork rests over a bed of onions, carrots, and potatoes before the long cook.

Cook for tenderness, not just temperature

The internal temperature is a useful checkpoint, but the final test is a fork that turns easily in the shoulder. Give the vegetables the same check: potatoes and carrots should yield without breaking down into the broth.

Thicken only when needed

Some roasts give off more juices than others. Let the liquid stand briefly, then use the smooth flour slurry only if you want more body; a short high-heat finish lets it coat a spoon without becoming heavy.

Tender shredded pork with herb gravy, a soft carrot, and a golden potato shows the finished texture. — Tender pulled pork, glossy herb gravy, and soft carrots show the finished roast texture.

Slice or shred at the table

For a traditional roast dinner, cut the rested pork across the grain and fan the slices beside the vegetables. For a cozier result, pull it into large shreds and fold a little gravy through the meat just before serving.

Slow-Cooker Pork Roast with Herb Gravy

6 servings

520 minutes total

Ingredients

• 3 1/2 lb boneless pork shoulder or pork butt
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp neutral oil
• 1 large yellow onion, cut into wedges
• 4 medium carrots, cut into 2-inch pieces
• 1 1/2 lb Yukon Gold potatoes, cut into 2-inch pieces
• 1 cup low-sodium chicken broth
• 4 garlic cloves
• 4 thyme sprigs
• 1 rosemary sprig
• 1/4 cup all-purpose flour

Method

Season the pork
Pat the pork shoulder dry and season all over with the kosher salt and black pepper, pressing the seasoning into the meat.
Look for: The pork surface is dry and evenly speckled with salt and pepper.
Brown the roast
Heat the neutral oil in a large skillet over medium-high heat, then sear the pork for about 3 minutes per side until deeply browned.
Look for: The roast releases from the skillet easily and has a dark golden crust.
Build the vegetable bed
Scatter the onion wedges, 2-inch carrot pieces, and 2-inch potato pieces in an even layer in a 6-quart slow cooker, leaving enough room for the roast to sit on top.
Look for: The vegetables form a mostly even bed rather than a tall pile.
Add broth and herbs
Pour the chicken broth around the vegetables, then tuck in the garlic, thyme, and rosemary; keep the liquid below the top of the vegetables so the finished dish is not soupy.
Look for: The vegetables are moistened at the bottom but not submerged.
Slow-cook the roast
Set the browned pork on the vegetables, cover, and cook on low for 8 hours, until the pork is fork-tender and reaches at least 195 F internally.
Look for: A fork twists into the pork with little resistance and the carrots and potatoes are tender.
Rest and portion the pork
Transfer the pork to a rimmed board and rest for 10 minutes, then slice it across the grain for neat portions or pull it into large shreds with two forks.
Look for: Sliced pork stays moist, while shredded pork separates into tender strands.
Make a smooth slurry
Whisk the all-purpose flour with 1/4 cup cool water in a small bowl until smooth while the cooking liquid settles in the slow cooker.
Look for: The slurry is smooth with no visible flour lumps.
Thicken the gravy if needed
For a thicker gravy, whisk the slurry into the cooking liquid, cover, and cook on high for 15 minutes; otherwise serve the savory herb juices as they are.
Look for: The gravy lightly coats a spoon without becoming pasty.
Serve the roast
Return the sliced or shredded pork to the vegetables, spoon the herb gravy over everything, and serve while the potatoes and carrots are hot.
Look for: Each serving has pork, vegetables, and just enough gravy to gloss the plate.