Slow-Cooker Pork Roast with Herb Gravy

A browned pork shoulder slowly braises over onions, carrots, and potatoes in a modest amount of herb-scented broth, yielding tender meat and a concentrated gravy.

520 min

6 servings

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

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

Equipment

6-quart slow cooker · Large skillet · Tongs · Rimmed cutting board · Small bowl and whisk · Instant-read thermometer

Choose your texture

Slice the rested roast across the grain for tidy plates, or shred it when the shoulder collapses easily under two forks.

Keep it concentrated

Use the modest broth amount as written; the vegetables release juices during cooking, so more liquid can dilute the gravy.

Season and brown

01. Dry and season the pork so the salt and pepper adhere evenly before it goes into the skillet.

02. Sear in oil over medium-high heat until all sides have a deep crust; this adds savory flavor to the finished gravy.

Set up the slow cooker

03. Make an even bed of onion, carrots, and potatoes in the 6-quart cooker so they cook in the rising steam.

04. Pour broth around—not over—the vegetables, then add garlic, thyme, and rosemary; the vegetables should not be submerged.

Cook until tender

05. Cook the pork on low for 8 hours, until it is fork-tender, the vegetables pierce easily, and the center reaches 195 F.

Portion and finish gravy

06. Rest the pork 10 minutes, then slice it across the grain for portions or pull it into generous shreds with two forks.

07. Whisk flour and 1/4 cup cool water completely smooth before adding it to the warm cooking liquid.

08. Only if you want thicker gravy, whisk in the slurry and cook on high for 15 minutes, stopping when it coats a spoon.

Serve

09. Arrange the pork with the hot vegetables and spoon over enough herb gravy to gloss each serving.