Target: 6 × 4 inches · landscape

Slow-Cooker Pork Roast with Herb Gravy

520 min · 6 servings

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

1. Season pork, then sear it in oil over medium-high heat until deeply browned.

2. Layer onion, carrots, and potatoes in a 6-quart slow cooker; add broth, garlic, thyme, and rosemary.

3. Set pork on vegetables and cook on low for 8 hours, until fork-tender and 195 F.

4. Rest pork 10 minutes; slice across the grain or shred. Whisk flour with 1/4 cup cool water.

5. For thicker gravy, cook slurry in the juices on high for 15 minutes. Spoon over pork and vegetables.

Cook’s note: Keep the broth below the vegetables' top edge for tender vegetables and a concentrated gravy.