Description

This Easy Crock Pot Pork Roast recipe delivers tender, flavorful pork loin cooked low and slow in a crock pot. Perfect for a hands-off meal, the pork is seasoned simply with salt, pepper, and poultry seasoning, and served with a rich homemade gravy made from the cooking juices. Ideal for busy days, the roast can be cooked from fresh or frozen, yielding juicy meat every time.

Ingredients

Scale

Pork Roast

2.5 pounds pork loin roast
Salt, to taste
Pepper, to taste
1-2 teaspoons poultry seasoning

Gravy (optional)

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups liquid (juices from slow cooker and/or chicken broth)

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Instructions

Prepare the Pork: Place the fresh or frozen pork loin roast into the crock pot. Sprinkle salt and pepper evenly over all sides, then generously coat the roast with poultry seasoning to enhance flavor.
Add Water if Fresh: If using a fresh or thawed roast, pour ¼ to ½ cup of water into the bottom of the crock pot to maintain moisture. Skip this step if cooking from frozen.
Cook the Roast: Cover the crock pot and cook the pork on HIGH for 5 hours or on LOW for 9 hours. If cooking from frozen, increase the cooking time by about 1 hour to ensure thorough cooking.
Make the Gravy: In a skillet or saucepan, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of all-purpose flour and cook, stirring frequently, until the mixture turns golden and the flour is fully absorbed creating a roux.
Add Liquid and Thicken Gravy: Gradually add 2 cups of liquid, combining the pork juices from the crock pot with chicken broth if needed. Bring the mixture to a simmer and cook for 5 to 7 minutes, stirring occasionally until the gravy thickens. Season with salt and pepper to taste.
Rest and Serve: Allow the pork roast to rest for 5 to 10 minutes after cooking to let the juices redistribute. Slice the roast and serve with the prepared gravy if desired.

Notes

Use pork loin roast specifically, not tenderloin, as tenderloin can dry out during slow cooking.
Store-bought pork loin may be pre-brined; taste before adding salt to avoid over-seasoning.
Cooking from frozen is convenient; just add one hour to the usual cook time and skip adding water.
Let the roast rest before slicing to keep the meat moist and juicy.
Add large chunks of potatoes, carrots, or onions at the start for an all-in-one crock pot meal. Cut vegetables large to prevent them from becoming mushy.
Poultry seasoning blends sage, thyme, rosemary, marjoram, and nutmeg, but you can substitute with Cajun seasoning or a mix of garlic powder and paprika if preferred.
Pork is safe to eat at an internal temperature of 145°F and may still be slightly pink, which is normal.
Store leftovers in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 6 months.

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 1 g
Sodium: 300 mg
Fat: 20 g
Saturated Fat: 7 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 0.5 g
Protein: 35 g
Cholesterol: 90 mg