Slow Cooker Pork Roast made with simple ingredients, ready to cook in minutes! Fall-apart tender pork with a flavorful gravy on top make this crock pot pork recipe amazing. Now with Instant Pot instructions!
Crock Pot Pork Roast made with broth, balsamic vinegar for a great boost of flavor, soy sauce, honey and garlic. This crock pot pork dinner goes together in minutes and is made in your slow cooker or Instant Pot. 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. Updated with nutrition information!
Easy Slow Cooker Pork dinner
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 slow cook pork?
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!)
Can I make Pork Roast in an Instant Pot?
Yes! 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! Scroll down to find the full instructions.
Slow Cooker Pork Roast Recipe ingredients
Here’s what you need to make this recipe:
— PORK ROAST: You’ll need a 3-4 lb pork roast of any type, really. Sometimes I use a boneless pork roast from Costco. Other times I use a larger, bone-in roast from the grocery store. Both work well! If you do use a bone-in roast, it can be larger, because of course, the bone has some weight.
— BROTH: You’ll add 1 cup broth to the slow cooker. My favorite to use is chicken broth, but you can use vegetable broth if you prefer.
— FLAVOR: To add flavor, we use 1/4 cup balsamic vinegar, 1/4 cup soy sauce, 2-4 TBSP honey and 2 tsp minced garlic. Feel free to adjust to your liking, using more honey or less depending if you like sweeter recipes or not.
— THICKENING AGENT: To thicken the gravy, we use 2 tsp cornstarch at the end of the recipe.
How to make this Crock Pot Pork Roast recipe
First I spray my crock pot with non stick spray. Place your boneless pork roast in your crock pot.
Measure all of the remaining ingredients except the cornstarch in a 2 cup measuring cup. I prefer to use chicken broth, but you can also use vegetable broth or even beef broth if you’d like.
Whisk the sauce ingredients and then pour over the pork roast. Place the lid on the crock pot and cook on high for 6-8 hours or low for 10-12 hours.
When the roast is done, strain out about 1/4 cup of the liquid into a separate bowl and stir the cornstarch into that liquid.
Add about 1/2 cup additional juice from the crockpot and microwave for about 1 minute. Taste the gravy and add water as needed.
Use tongs to pull the pork roast out from the crockpot and onto a serving plate. I like to shred the roast and drizzle some gravy on and serve with additional gravy.
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.
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 4-5 hours.
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
Ingredients
- 2-4 lb pork roast
- 1 cup broth
- ¼ cup balsamic vinegar
- ¼ cup soy sauce
- 2-4 TBSP honey
- 2 tsp minced garlic
- 2 tsp cornstarch
Instructions
How 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 to 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.
Video
Notes
Nutrition
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What to serve with pork roast?
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!
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!
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.
Looking for more Pork recipes? Check these out:
- Best Pork Tenderloin Marinade recipe
- Sausage Potato Boat Recipe
- Easy Lil Smokies & Meatballs Recipe
- Slow Cooker Pork Carnitas Recipe
- Crock Pot Ham Recipe
- Bacon Wrapped Meatballs Recipe
- Grilled Italian Sausage Recipe
- Bacon Wrapped Pork Loin Filet Recipe
- Sausage and Peppers Recipe
Crock Pot Pork Roast made with broth, balsamic vinegar for a great boost of flavor, soy sauce, honey and garlic. This crock pot pork goes together fast 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.
Carol says
Just making will I have enough gravy for mashed potatoes ?
Jessica says
You should have enough, Carol!
Wanda says
I made this today for my adult kids. I had to make it stovetop since I didn’t have enough time to do it by slow cooker. I made it exactly as recipe stated, except didn’t need to thicken gravy. After I shredded it, I put the pieces back in my dutch oven and stirred the juices back in the meat. It was awesome and everyone raved about it!! Will definitely make again. Thank you for sharing your recipe!!!
Sara says
I don’t have any balsamic vinegar. Is it necessary? Or is there something I can use instead?
Lily says
Delicious, will definitely make again. Served with a vegetable stir fried rice 🙂
Gail says
Good flavor! I would use this recipe again for sure. I had all the ingredients on hand.which makes it so easy
Jessica says
Glad you liked it Gail!
Kim says
You say to ladle 1/4 cup of juice but then say add enough juice to make 1 cup – ??
Jessica says
the 1/4 cup juice is just to make the cornstarch slurry… after you stir it in, then you add the rest, to 1 cup.
Seth Howell says
Perhaps I was too quick to complain about the recipe being unbelievably salty. Upon reading the wrapper on the pork roast, it contained a 9% solution of water and salt and sodium benzoate. They must’ve had an “oops” in the packing plant if nobody else is complaining here.
Jacquelynn says
I don’t have balsamic vinegar is there something I can use in place of it?
Jane says
My husband and son both said ‘make this again’! It turned out perfect. I usually follow recipes, then tweek it to suit us. This is just right and will be making it again!
Yvonne Vinyard says
This turned out so moist and juicy. My family loves the gravy. I didn’t change a thing in the recipe. We poured the pork over mashed potatoes and then poured the gravy over the top. It was delicious and I will definitely be making this again.
Alison says
I am so happy to hear you and your family love this Yvonne!
Gloria Scott says
Sadly, I did not care for this at all. We actually threw it out and made sandwiches. The marinade was simply, not tasty. The smell of slow cooking balsamic vinegar is not pleasing. Giving it one star. 🙁
GG says
Utterly delicious roast! The sauce makes the roast so juicy. My go-to pork roast recipe from now on! Left out the corn starch/ dubbed xanthan gum powder to save a carb or 2.. served with cauliflower mash and the gravy/ sauce. Yummmmm
Ginny says
This came out fantastic! I followed the recipe exactly and it was a huge hit with our family!
Alison says
I’m so glad to hear it Ginny!
Susan Sharp says
I made this tonight for dinner. I used a pork loin roast & cooked it on low for 5 hours. I thickened it with flour instead of the cornstarch, it turned out so delicious. I took the authors suggestion & pulled the roast apart, shredding the pork & served it over homemade mashed potatoes alongside steamed whole green beans. I will put this on my “A” list…it was easy & delicious & highly recommend this recipe
Dena Robinson says
I’ve been craving this recipe but I don’t have a pork roast. (I was sure there was one in the freezer!) Any recommendations for cooking time if I substitute the eye of round pork chops I do have? Thanks for this yummy recipe!!😋
Tressa Jantzen says
I had a 8# pork shoulder picnic so I will be doing it a full 12 hrs. Has already been in 4 hrs and smells divine. I had all the ingredients on hand so made it precisely as written and measured all ingredients precisely.
Tressa Jantzen says
Okay update. 6 hrs in I’m able to pull the meat apart and taste test it. What I’ve pulled apart is very tender and tastes great but not enough salt. My husband is a cook and says it needs some season all and more vinegar. We’ll tweak it to get it right but I love it over all.
Alison says
I hope you found your perfect taste and enjoyed it Tressa!
Kathy says
What kind of broth?
Jessica says
I use chicken or vegetable broth.
Vickie Teal says
This pork roast was awesome! My husband and I loved it. Will be making again!
Jessica says
So glad to hear Vickie!
Paul says
What kind of pork roast? Shoulder? If so, those have quite a bit of fat on/in them; when ladling out the juice after cooking for thickening with the corn starch, I would think you would get nothing for the melted fat which floats on the top. Also, the resulting gravy would be very greasy.
If anyone has any suggestions or comments, I would love to hear them. Recipe looks good & I’d like to try it.
Russ says
What’s the serving size? 3oz
Heather says
I was a little skeptical at 1st. Worried about it being bland but it wasn’t! I cooked mine for 10hrs on low, probably doubled the sauce to drizzle, and left a little juice in the bottom of the pot so I could slice the meat and throw it back in to keep it moist. It was great as is…I just added a little salt to the sauce to taste and my family loved it! Even my minimal meat eating 13yr old daughter went back for seconds 🙂
Susan M Huizenga says
Delicious…the gravy is awesome
Pamela Van Pelt says
My 3 lb sirloin roast was delicious with this recipe. Timing was excellent. How about thick pork chop timing? I’m always worried about over-cooking. Thank you.
Jessica says
I think it’d depend on how many pork chops you’re cooking, you know? If you cook 3 pounds worth, I’d keep the time the same.