Slow Cooker Pork Roast made with simple ingredients you have in your pantry! Fall-apart tender pork with a flavorful gravy on top make this recipe amazing. Now with Instant Pot instructions!
Slow Cooker Pork Roast made with only a handful of easy ingredients that you already have on hand. This simple meal goes together in minutes and is made in your slow cooker. The gravy is made with the juice that cooks off the roast too! It’s moist and flavorful and perfect for a family dinner or entertaining guests.
I like to serve this pork roast with other comfort food favorites like Alfredo Potatoes, fresh Buttermilk Bread or Creamy Parmesan Potatoes and Peas. Finish off with Peanut Butter Oatmeal Chocolate Chip Cookies for dessert!
Today I’m bringing you a delicious dinner that cooks to perfection in the crockpot! Don’t you love meals like that? I know I do. Just a handful of ingredients and you can practically forget about it. I served this pork roast with brown rice and a side of green beans. Healthy, easy to make and minimal effort. I’ve used bone-in pork roast as well as boneless pork roasts and I think they’re both amazing. I tend to use the boneless variety more often because I buy them in bulk at Costco.
How long does it take to cook a pork roast in a slow cooker?
When you cook a pork roast in a slow cooker, how long you cook it for depends on how large your roast is. I use a small 3-4 pound boneless pork roast for this recipe and I like to cook it in a slow cooker on LOW for 10-12 hours. You can cook it on HIGH for 6-8 hours, but I think the texture and flavor is better when you cook it on low.
I cook this Pork Roast recipe in a 4.5 quart basic crock pot. (Basic but so pretty!)
What broth do you cook a pork roast in?
Several people have asked what type of broth to use in this recipe. I really think you can use any broth you have on hand! Just to experiment, I’ve used chicken broth, beef broth and even vegetable broth. All were wonderful! The other flavors in the recipe are much stronger than the flavor of the broth, so even with the slight taste differences in each broth, the end results were very, very similar. I most often use chicken broth because I have that on hand in my pantry all the time.
How to make Pork Roast recipe in an Instant Pot
I’ve also begun making this in my Instant Pot and it’s AMAZING. It’s quite a bit faster than using a Slow Cooker (it takes about 2 hours total!) and I think I like the results even more! I use a small, 2-lb Pork Sirloin Tip Roast from Costco and add the remaining ingredients. It’s fall apart tender and so flavorful! Instant Pot instructions included below- I’ve even made it in my baby 3-qt Instant Pot with great success!
Slow Cooker Pork Roast Recipe
{scroll down to see the printable version!}
- 1 3-4 lb pork roast
- 1 cup broth
- 1/4 cup balsamic vinegar
- 1/4 cup soy sauce
- 2 TBSP honey
- 2 tsp minced garlic
- 2 tsp cornstarch
How long does it take to cook a pork roast in a slow cooker?
- Place roast in slow cooker. Combine remaining ingredients (except cornstarch) in a 2-cup measuring cup. Whisk together and pour over roast.
- Cook on low 10-12 hours for that fall-apart, insanely tender type of meat. (Or on high 6-8 hours.)
- Prior to serving, ladle out about 1/4 cup of the juice in the crock pot and strain into a measuring cup.
- Whisk in 2 tsp cornstarch. Add in enough juice to make 1 cup.
- Microwave on high for 30 seconds and whisk again. Drizzle sauce over meat prior to serving.
How do you cook a Pork Roast in an Instant Pot?
- Place Pork Roast roast in Instant Pot. Combine remaining ingredients (except cornstarch) in a small bowl, increasing broth from 1 cup to 1 1/2 cups. Whisk together and pour over roast.
- Lock lid on and set Instant Pot to Manual High Pressure for 65 minutes (for a 2-lb Sirloin Tip Roast that was fall-apart tender. Add 10 minutes per additional pound of pork roast.)
- When timer beeps, let it Natural Pressure Release.
- Remove lid and ladle out about 1/4 cup of the juice and strain into a measuring cup.
- Whisk in 2 tsp cornstarch. Add in additional juice to make 1 cup.
- Microwave on high for 30 seconds and whisk again. Drizzle sauce over meat prior to serving.
Enjoy this Slow Cooker Pork Roast recipe? Here are others you’ll like too:
- Best Slow Cooker Beef Stew
- Slow Cooker Dr. Pepper Roast
- Slow Cooker BBQ Chicken Sandwiches
- Easy Slow Cooker Turkey Breast
- How to Cook your Holiday Ham in the Crockpot
Can I use a pork loin roast in place of a pork roast in this slow cooker recipe?
Pork loin comes from a different section of the pig as a pork roast does. It’s a longer, thinner piece of meat and it’s very tender. I think the flavors in this recipe would work beautifully for a pork loin, I’d just decrease the cooking time to just 4-5 hours.
Can I add vegetables to this pork roast recipe?
There is a lot of moist flavor in this recipe so I think adding vegetables is a great idea! I’d cut the vegetables in larger pieces and add them after the pork has been able to cook for a few hours. Vegetables like quartered potatoes (or whole baby red potatoes) and carrots would be fantastic. I also think adding chunks of cabbage would be delicious; I’d just add in a teaspoon of brown sugar to compensate for the bitter flavor that cabbage has. Have you added vegetables to this slow cooker pork roast recipe before? I’d love to hear what vegetables you added and how it turned out!
How to make pork roast gravy
This recipe includes broth, balsamic vinegar, soy sauce, honey and garlic not only to flavor the pork, but also to make a delicious base for gravy! Prior to serving, ladle out about 1/4 cup of the juice in the crock pot and strain into a measuring cup. I like to strain it to remove all the bits and pieces the pork meat gives off as it cooks. It’s not necessary, but I like to have a smooth gravy. Whisk in 2 tsp cornstarch. Add in enough juice to make 1 cup. Cornstarch is used as a thickening agent.Microwave on high for 30 seconds and whisk again. Drizzle sauce over meat prior to serving.
You can use flour if you’d prefer, but I’d switch to heating the gravy in a small saucepan on the stove (instead of using the microwave like the directions indicate) so that you can whisk continually to smooth out the flour lumps.
Slow Cooker Pork Roast made with simple ingredients you have in your pantry! Fall-apart tender pork with a flavorful gravy on top make this recipe amazing. Now with Instant Pot instructions!
- 1 3-4 lb pork roast
- 1 cup broth
- 1/4 cup balsamic vinegar
- 1/4 cup soy sauce
- 2 TBSP honey
- 2 tsp minced garlic
- 2 tsp cornstarch
- Place roast in slow cooker. Combine remaining ingredients (except cornstarch) in a 2-cup measuring cup. Whisk together and pour over roast.
- Cook on low 10-12 hours for that fall-apart, insanely tender type of meat. (Or on high 6-8 hours.)
- Prior to serving, ladle out about 1/4 cup of the juice in the crock pot and strain into a measuring cup.
- Whisk in 2 tsp cornstarch. Add in enough juice to make 1 cup.
- Microwave on high for 30 seconds and whisk again. Drizzle sauce over meat prior to serving.
Place Pork Roast roast in Instant Pot. Combine remaining ingredients (except cornstarch) in a small bowl, increasing broth from 1 cup to 1 1/2 cups. Whisk together and pour over roast.
- Lock lid on and set Instant Pot to Manual High Pressure for 65 minutes (for a 2-lb Sirloin Tip Roast that was fall-apart tender. Add 10 minutes per additional pound of pork roast.)
- When timer beeps, let it Natural Pressure Release.
- Remove lid and ladle out about 1/4 cup of the juice and strain into a measuring cup.
- Whisk in 2 tsp cornstarch. Add in additional juice to make 1 cup.
- Microwave on high for 30 seconds and whisk again. Drizzle sauce over meat prior to serving.
Slow Cooker Pork Roast made with simple ingredients you have in your pantry! Fall-apart tender pork with a flavorful gravy on top make this recipe amazing.
Meghan says
It would have been nice to know which kind of broth to use, before I used beef and ruined my whole pork roast I bought. Got to reading about pork roast and realized you should never use beef. Now my meal for tonight is ruined.
Jessica says
did it really ruin it?? The recipe is pretty versatile, I’d imagine it’d taste a bit different, but it’d still be edible. I tend to use either vegetable broth or chicken broth.
cindy says
Meghan, it’s better to not say anything if you can’t say something nice! And by the way, I ONLY use beef broth particularly because it adds more flavor. This is a great recipe!
Tammie says
Meghan, maybe you should have gotten around to reading before hand instead of trying to blame someone who is just offering a recipe they like, really that is pathetic!
Erica Bowles says
I used beef broth and mine turned out just fine and tasty
Melissa says
Im disappointed. I thought it would be more flavorful. Used chicken broth.
Julie says
I used beef broth and it had so much flavor that I added another half cup of water. My whole family liked it. I made it with a side of fried rice.
Lisa Angell says
This is DELICIOUS!! Made it tonight for dinner & this is going in my regular rotation. And thank you for sharing it! Surprised anyone would be anything but grateful for your time & efforts!!
Dana says
Making this for tonight and just need reassurance that I don’t need anymore liquid other than the ingredients it calls for…
Jessica says
The recipe calls for a good 1 1/2 cups of liquid between all the ingredients- it’ll be great, I promise! ;)
Barbara Blanton says
Thank you for the recipe! I made it with beef broth since that is what I had and thought it turned out great and so did my teenage kids and their friends :)
Jessica says
Glad you liked it Barbara!
Gina says
Can I use worchester sauce instead of soy?
Jessica says
I’ve never tried that, but if it were me, I’d only add half Worcestershire sauce. Let me know how it turns out– this is actually in my crock pot again for dinner tonight too!
Nerissa says
Can’t wait to try this recipe! What can be used instead of the honey?
Jessica says
Agave can be used instead. Or 3 TBSP brown sugar. :)
Shauna says
Hi Jessica, would you extend the cook time for a 6 lb bone in pork loin?
Jessica says
I wouldn’t extend it by much, maybe 1.5 hours or so, but I would sear the roast on all sides in a hot pan with some oil in it before slow cooking. :)
Debra Johnson says
I LOVE ONIONS. IF I ADD SOME ON THE BOTTOM OF THE CROCK POT FOR THE ROAST TO SIT ON, WILL IT DESTROY THE FLAVOR? THE RECIPE LOOKS DELISH!
Jessica says
Hi Debra! So it has a good amount of flavor as is, but I know what you mean- I like onions too! I’d add a more mild, sweet onion and just use half. Tell me how it goes!
Debra Johnson says
Sorry, I had my caps on by mistake. I wasn’t shouting. :)
Jessica says
You’re fine! :)
Holly says
So do i use beef or chicken broth???
Jessica says
I have used all types of broth- I truly don’t think it matters! The other flavors are dominant, so it’s difficult to tell the difference when it’s all done. Go with what you have on hand! (Or what you have the most of!)
Carole says
I have this in my crock pot right now. Smells great. Just a little worried as the liquid does not compleltely cover the meat. Should I have increased the liquid?
Jessica says
Nope, that’s normal! Did you enjoy it?
Ashley says
Going to be making this tomorrow. Was just wondering if you could add potatoes in with it or if you should just cook them separate. Can not wait to try this.
Jessica says
I think potatoes would be great in it- good idea!!
Alex says
Planning on making this tomorrow! Ive purchased a fancy multicooker im still getting my head around. Its slow cooker setting temp is at 85oC. Is that the recommended ‘low’ temp
Pete Stawasz says
Fabulous recipe! I doubled it and cooked a 9 pound pork roast. With my heavy work schedule, I set my slow cooker on low and cooked it for 11 hours. Then I removed the roast from the cooker, removed the bones, fat, etc and put the meat back into the cooker for another hour. The result was “pulled pork-tender” meat, which unfortunately, was eaten by my family so quickly that I did not get much of it at all! The combination of ingredients yielded a wonderful flavor that was not too sweet, not too salty, and not too acidic. The best part is that it lends itself to experimentation. I have some chili honey that I will try for the next roast, for example. A different type of vinegar can be used, some herbs can be added, etc. I do not usually comment on any of the many internet recipes I try, but this one was an exception! Thank you for posting and sharing this!
Jessica says
Pete, thank you for your wonderful, kind comment! I’m so glad you and your family liked it. YEs- it’s versatile and I love your ideas for next time. I’m intrigued with your chili honey- I’ve got to try some of that!!
Amy Tvedt says
I made this and everyone of my family members who came into the kitchen were raving about how good it smelled. Even my picky 10 year old. It tasted as good as it smelled! Great easy and fast recipe. Thank you!
Jessica says
I’m so glad you and your family enjoyed it Amy!
Tiffany says
This is my go to recipe for pork in the crock pot now, I’ve made it 3-4 times now. Making the gravy really adds to it. Thank you. I have used this recipe with a beef roast and it was good too.
JeanPghGirl says
This recipe was out of this world – Great – Great!!!! Thanks so much for posting.
Jessica says
I’m SO glad you liked it Jean! So easy and flavorful, huh?! :)
Natalie says
I used chicken broth and a huge pork loin (4.5 l.bs) so I doubled the marinade recipe. I ran out of balsamic vinegar so made up the rest w Apple cider vinegar. The meat kept getting better and better as the days went by. I can’t get enough of this, it’s so incredibly delicious. Next time, I’m going to make ahead and let sit 2 days then serve.
Mary says
Will cooking on high cause meat to be more tough and not tender?
Jessica says
I do think meat has a better texture when it’s cooked on the low setting. :)
Tiffany says
If I were to add potatoes to the crockpot…how far into the cooking time would I do that?
Jessica says
It really depends on what type of potatoes you want to add and how small they are. If you’re adding medium sized red potatoes whole, I’d say add them at the beginning, with the roast. Baby red potatoes, I’d add so they cook 7 hours on low, same thing with russet potatoes cut into chunks. I hope this helps!
Janet Williams says
Can I put the roast in frozen in my instant pot and then do I need to increase the time?
Jessica says
You shouldn’t need to increase the time but it will take longer to come to pressure, so it adds more time automatically. :)
Janet Williams says
Thanks I’m trying it right now. What do you serve with it?
Melissa says
I used beef broth and this was delish..my guests raved over the taste ..can’t wait to make again thank you
Jessica says
You’re so welcome Melissa! I’m glad everyone enjoyed it!
Francine says
So excited for this recipe! Mine is in the slow cooker right now. I read all reviews and doubled the recipe due to a bigger roast. Browned first and put some vidalia onions on bottom. Love all the suggestions because i did not have enough honey for double so used some brown sugar also (??) Anyhow, looking forward to family dinner tonight. Thanks for sharing this. Will let you know how it turns out. :)
Jessica says
Hi Francine! Ok, so how’d it go?? Did you like it? I hope you did!
Maja says
This is the first time I am writing comment for recipe, so that means it is aaaaaamazing. It is super easy to make, very flavorful (with just few ingredients). It makes great leftovers and it is not dry even 3rd day. I am not “to big” on gravy but this one is delicious. Can’t say enough good things about it. Thank you for this discover!
Jessica says
Maja- you just made my morning! THank you so much for your kind comment! I’m so glad you liked the pork roast recipe. It’s one of our favorites too. And YES about the gravy- it’s so good!
Kelly says
Best roast I’ve ever made. And I used beef broth also. Thanks for the recipe!
Jessica says
I’m so glad you liked it Kelly! I’d love it if you rated this recipe for me!
Angela says
Quick question. Could you switch worcestershire sauce in the place of the soy sauce?
Jessica says
I haven’t ever tried it, but if I were you, I’d reduce the amount to 3 TBSP. :) Let me know how it turns out!
Bri says
I made this yesterday and it was delicious! Such great flavor! I served with mashed potatoes and the gravy was delicious! Unfortunately, after I mixed everything else together, I realized I didn’t have balsamic vinegar so I substituted for red wine vinegar with a little bit of sugar and it turned out great! Not sure how much it changed the flavor, and will definitely try again when I have balsamic, but it was delicious!
Jessica says
Hi Bri! I’m so glad it worked out well. I think I’m going to try it with red wine vinegar! That sounds amazing.
robert pointer says
wow this is the best and o so good and not a lot of work to do it we ha thank you i love to cook and my wife likes the way it came out and so did i keep up the good work and thanks for the recipe love it and you to thanks
Jessica says
I’m so glad you liked it Robert!
Emily says
Has anyone tried the instant pot version of this? I’d like to try it as I am getting it started too late in the day to make it for dinner time unless I set my crock pot on high or use the pressure cooker. Those are my choices. Any recommendations for me? :)
Jessica says
I know I probably don’t count, but I make it all the time in my pressure cooker and LOVE it.
Katie says
If you wanted to cook veggies in with the roast (like potatoes, carrots, and cabbage), how would you alter the recipe for the Instant Pot?
Jessica says
I’d cook the pork roast for 10 minutes less time, do a quick release, then add your veggies and cook the additional 10 minutes. Does that make sense? It will depends on how big you cut your vegetables, but 10 minutes should be great for uncut baby carrots and baby red potatoes. :)
Emily Patrick says
I am out of balsamic vinegar and only have white on hand. Will this work? Or what else should I add etc. ..
Jessica says
I know I’m late responding to you, but I’d use 1 TBSP regular vinegar and 2 TBSP Worcestershire sauce. :)
Maria king says
Just made this today…. absolutely fab. Use chicken stock. I also put a deseeded whole chilli & grated some fresh ginger in with the garlic. Will definitely be adding this to one of my go too recipes.
Jessica says
I’m so glad you enjoyed it Maria!
Jenn L says
I love that I can make this in either my slow cooker or Instant pot! Such a fabulous and versatile recipe! Thanks!
Jessica says
You’re most welcome Jenn!
Tayler Ross says
This is comfort food at it’s finest! The perfect weeknight meal!
Jessica says
Thank you Tayler!
Lauren says
I only had about an 1/8 of soy sauce (I forgot to look prior to starting the recipe), so I improvised with sesame Oil; It actually turned out pretty darn good, if I do say so myself!! This recipe was super easy and made my family of 5, very happy! I was curious about what everyone served with this dish? I just served potatoes last night, so I’m trying to be versatile, but potatoes seem to be my go-to.
Jessica says
Hi Lauren! I’m glad your family enjoyed the recipe! I LOVE sesame oil so I think your idea was fantastic! As far as what to serve it with- side of rice and green beans, steamed broccoli, is what we usually serve with it. :)
Alberina alberina says
I’m making this tonight so tomorrow I’ll serve with smoother potatoes and cabbage . Thank you in advance
Jessica says
You’re most welcome- that sounds amazing!!
Ashley says
This is one of the best recipes I have ever made. I always follow the directions to a T using vegetable broth. I add sesame seeds and mushrooms and it’s over the top amazing.
Thank you for this great recipe!!
I tried to select 5 stars but it wouldn’t let me.
Jessica says
I’m so glad you enjoyed it Ashley! Adding sesame seeds and mushrooms is a fantastic idea- I’m going to do that next time!
Dave says
Dave hear…..
I cooked this last night for a shed party…..had it on fresh rolls with coleslaw….it was amazing…..????
Jessica says
I’m so glad you thought it was amazing Dave! Can I ask, why the 4 star rating? Just wondering!
Vanessa Lorenzo says
Love this. I ended up using a loin because that’s what I had with beef broth. I ran out of time to make gravy and because it was a loin, I just sliced it, and used juices from the pot over potatoes and broccoli. I have gotten requests to make this again and again.
Dana says
Do I need to Brown the pork roast before putting it in crock pot?
Jessica says
Nope! No need to!
Tiffany arthur says
In the crock pot now! We had a pig processed and I have had these roasts in the freezer not knowing what to do with them. Can’t wait till dinner.
Jessica says
I’m jealous! I want a whole pig!! Hope you enjoyed the roast!
Phil says
Why are you confusing a pressure cooker with a crock pot with a slow cooker? In Australia these are three different kitchen appliances/pots? Yest you reference all of them in one recipe??? No wonder it doesn’t work for EVERYONE.
Jessica says
I’m not confusing those at all. I gave instructions for the slow cooker as well as instant Pot (pressure cooker) instructions.
Kathy says
My family absolutely loved it. It turned out awesome. Didn’t have the balsamic vinegar and used wine. This recipe is the best ever. Thank you.
Laurie Padula says
Hi! I’m excited that I came across your recipe today! I have all the ingredients, so I just put it on! I doubled the ingredients for a 3.5 pound pork roast and hoping that will be ok! At first, rushing to put it together, I misread the weight of the meat in your ingredient list and that’s why I doubled it. Rereading it, I’m hoping it will be ok that I doubled everything! If you could let me know your thoughts, that would be awesome! Thank you so much!!
Jessica says
You’ll have more juice/ sauce, but otherwise it’ll be fine! I hope you liked it!
Mare says
I made this a few days ago, with a bit of a twist, so I thought I’d share it. I didn’t have a pork roast, but I had two beef pot roasts in the freezer. Since I like things like beef and broccoli, I thought the sauce would be similar, if I used it with the beef roast. I added a little bit of onion and green pepper (half of each I wanted to use up) I had in the refrigerator and it turned out wonderfully. I have two Instant Pots, so I cooked the roast in one and towards the end, I cooked rice in the other. I served it with the rice and steamed broccoli and everyone loved it. I can’t wait to try it with the pork roast. This is such a versatile recipe. Thanks for sharing it, Jessica.
Nellie says
Mare – Thanks for sharing!
Jenn says
Helloooooo comfrot food! I’m seriously going crazy for all these slow cooker recipes right now when it’s way to hot to turn on the oven! Fabulous recipe!
Denay DeGuzman says
This delicious pork roast recipe is in my crockpot right now! The aroma that’s filling my kitchen is fabulous. I plan on serving this tonight with a zucchini-and-corn salad and crusty artisan bread. Yum, yum!
Susanne says
AMAZING! I was a little worried about that the soy sauce would make it salty but the roast was perfection!! This recipe is company worthy for sure! Everyone will think you’re a genius in the kitchen!!
Susanne says
This is a five star recipe for sure!!!
Heather Lefebvre says
How long would a 1.5 lb roast need to cook in a slow cooker on low?
Jessica says
I’d test it at 3 hours.
Sherry says
This recipe is in my crockpot now. Can I substitute flour for cornstarch as a thicker for the gravy?
Patty says
Put this in my slow cooker last night, woke up to a yummy pork roast. I used a 4 lb roast. Rubbed it with 4 tsp kosher salt, 2 tsp black pepper, lightly dusted with flour & seared 3 minutes on each side before placing in slow cooker on low. I used chicken broth. Took the roast out after 3 hours & added carrots, onions & potatoes.
Cliff says
Sure like to know what I did wrong. Followed the directions, but the roast was super dry. Tasted good, and it did indeed fall apart, but sooo very dry :(
Jessica says
Hmmmm… what type of pork roast did you use? How big was it?
Danielle says
I have a pork shoulder roast and a pork loin roast, which would be better with this recipe? Also they are both frozen, should I pull it out the day before and put it in the fridge? I’d like to make this tomorrow.
Jessica says
Pork Shoulder roasts are usually bone-in and very large, so I/m not sure it will work well for this recipe. I mean, flavor wise it’d be great, but will it even fit in a crock pot? I’d use the pork loin. Just reduce the time unless it’s a very large pork loin.
Tara says
Making this now. I am glad I just read all the comments because I thought I had honey, but it has disappeared so I used agave. Also only had beef broth so had to use that. Reafing sll the wonderful commments just reassured me that my substitutions will be ok. I am sure it will turn out fabulously now.
Thanks for the recipe.
Nathan says
Oops, got so sidetracked reading the comments about broth we forgot to put it in!! Hahaha