Slow Cooker Pork Roast with Vegetables
This pork pot roast recipe is made in a slow cooker, so you get fall-apart tender shredded pork. Cooked with buttery potatoes, sweet carrots, and a savory broth for a full meal. This foolproof slow cooker dinner is perfect for busy weeknights or Sunday suppers.
Servings: 12
Calories: 230kcal
Ingredients
- 1 large yellow onion sliced
- 6 potatoes cubed
- 3 carrots sliced
- 4 pound pork shoulder roast recommend, 4 to 6 lbs
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup chicken broth
Instructions
- Grease the slow cooker with cooking spray or oil. Layer onions, potatoes, and carrots in the bottom.
- Rub the pork shoulder with Italian seasoning, salt, and pepper. Place pork on top of the vegetables and pour chicken broth around it.
- Cover and cook on High 6–7 hours or Low 8–9 hours, until pork shreds easily. Shred pork with two forks, discarding large pieces of fat.
- Spoon cooking juices over the shredded pork and vegetables before serving.
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