Tender Crock Pot Pork Roast with Gravy has excellent flavor with a simple marinade, root vegetables, and delicious gravy. Cooked low and slow in your slow cooker for a complete meal.
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A simple marinade, cook low and slow all day to fall apart tender in your slow cooker with root veggies. Finally, smother it in thick gravy from the drippings.
This is the type of comfort food for a cold-weather dinner or Sunday after-church family meal. It is so simple and economical with these easy step-by-step photo instructions.
🐖Ingredients you need
- Pork loin roast—a bone-in or boneless pork roast
- Marinade—garlic, soy sauce, olive oil
- Vegetable broth—or chicken broth
- Salt and black pepper
- Root vegetables of your choice potatoes, carrots, onion, parsnip
- Gravy-AP flour and water
👨🍳How to Cook Pork Roast in a Crock Pot
- Marinate the pork loin with crushed garlic, soy sauce, and olive oil in a ziplock bag for 1 hour minimum, but overnight is better.
- Prep root vegetables.
- Add vegetable broth, salt, and black pepper to a larger crock pot. Add the pork loin fat side up.
- Add the root veggies and cook on low for 8 hours covered.
- Remove vegetables and meat and tent lightly with foil.
- Pour the juices into a saucepan and make gravy by adding a slurry of flour and water while whisking until thickened.
This is a summary of the steps and ingredients. See the recipe card or the step-by-step photo instructions below for complete instructions.
🌡️When is the pork loin roast done?
Check the internal temperature with an instant-read thermometer. The minimum safe temperature is 145°F. Up to 165° is fine.
Related Recipes
See these other pork loin recipes, like Baked BBQ Pulled Pork Loin, Crock Pot Pulled Pork Loin, and Seared and Roasted Thick Pork Chops. And check out these other traditional comfort food recipes, like Old Fashioned Pot Roast, Cheesy Goulash, Roasted Whole Chicken, and Roasted Turkey Breast.
✔️Tips to get it right every time
- Pork loin can be a bit tasteless, and the marinade will crank up the taste some. I provided a simple marinade, but add some other herbs and spices if you wish.
- To add moisture, brine,, if you have time, with 6 cups of water, 6 tablespoons salt, and 6 tablespoons brown sugar. 4-hour mininimum, but overnight would be better. You can add some garlic or other spices, like thyme or rosemary, to the brine if you want
- I suggest potatoes, carrots, parsnip, and onion as the vegetables. The choices are up to you, but one medium onion is the most onion you want. Too much onion will dominate the flavors.
- Use a large crock pot, so you have room for the vegetables.
⬇️How to make this a "for two" friendly recipe
This is an easy recipe to cut in half. The full recipe makes about 8 servings, so a half is four servings which is a meal for two and leftovers.
- Use the recipe card and adjust the number of servings to half.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
- The half recipe will fit in a 3-4 quart mini crock pot.
- Cook for the same amount of time.
🥣Making Gravy with crock pot recipes
The only way to get an excellent gravy with a slow cooker entree is to remove the cooking liquid from the crock pot to make gravy. Use the "slurry" method to make gravy. See How To Make Gravy at Home for more details.
Flour-based gravy is best for leftovers. You can use corn starch, but it is not good for leftovers since it will "gel" and stay that way.
🐖About Pork Loin
Pork loin is the cut that gives us pork chops. So think of it as a big chunk of pork chop. It is not pork tenderloin, which is a different cut of pork and not suitable for this recipe.
Most whole pork loins are in the 5-pound range, and assuming a third of a pound per serving, a half loin is for 8 servings. Cut off a few 1-inch slices as pork chops and save for later. Or cook the whole thing.
❓FAQs
Store leftovers in an airtight container. Store in the refrigerator for 4 days or freeze for 3 months. I like to shred the meat and mix it into the gravy to store.
Reheat on the stovetop or in the microwave.
Pork loin, by its nature, is very lean and will tend to dry. Cooking thoroughly will help. Brining will help. Cooking slowly will help.
For this recipe, with about one hour left in cooking, try pushing the vegetables aside, pulling the pork roast out and cutting it into 1-inch slices, and placing it back in the cooker to finish cooking.
This recipe is listed in these categories. See them for more similar recipes.
Step-by-Step Photo Instructions
Mix the marinade by combining 6 cloves crushed garlic, 2 tablespoons soy sauce, and 2 tablespoons olive oil.
Add the marinade to a 1-gallon zip-lock bag with a 2 ½ to 3-pound pork loin. Squeeze all the air out and seal. Refrigerate for the 1-hour minimum, but overnight is better.
When ready to cook, prep root vegetables into larger pieces—6 medium potatoes, 4 carrots, a large parsnip, and a medium onion.
Add vegetable broth, salt, and pepper to a larger crock pot. Add the pork loin fat side up. Then add the root veggies, cover, and cook on low for 8 hours.
Remove the vegetables to a bowl and the meat to a platter. Scrap off the fat and tent the meat and veggies with foil while making gravy.
Place 2 cups of the cooking liquid in a saucepan. Mix ½ cup flour with ½ cup cold water and mix well. A Tupperware shaker works well for this, or whisk them together. Bring the liquid to a boil over medium-high heat. Slowly add the flour mixture while continuing to whisk until thickened—add salt and pepper to taste.
📖 Recipe
Crock Pot Pork Roast with Gravy
Ingredients
- 2 ½ to 3 pound pork loin roast
- 6 cloves garlic - crushed
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
Step 2
- 2 cups vegetable broth - or chicken broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- Root vegetables of your choice - potatoes, carrots, onion, parsnip
For Gravy
- ½ cup flour
- ½ cup water - cold
Instructions
- Mix the marinade by combining 6 cloves of crushed garlic, 2 tablespoons of soy sauce, and 2 tablespoons of olive oil.
- Add the marinade to a 1-gallon zip-lock bag with a 2 ½ to 3-pound pork loin. Squeeze all the air out and seal. Refrigerate for the 1-hour minimum, but overnight is better.
- eWhen ready to cook, prep root vegetables into larger pieces—6 medium potatoes, 4 carrots, a large parsnip, and a medium onion.
- Add vegetable broth, salt, and pepper to a larger crock pot. Add the pork loin fat side up. Then add the root veggies, cover, and cook on low for 8 hours.
- Remove the vegetables to a bowl and the meat to a platter. Scrap off the fat and tent the meat and veggies with foil while making gravy.
- Place 2 cups of the cooking liquid in a saucepan. Mix ½ cup flour with ½ cup cold water and mix well. A Tupperware shaker works well for this, or whisk them together. Bring the liquid to a boil over medium-high heat. Slowly add the flour mixture while continuing to whisk until thickened—add salt and pepper to taste.
Your Own Private Notes
Recipe Notes
Pro Tips
- This is for a larger crock pot, six qt. or larger will do.
- Feel free to adjust the marinade to your taste.
- You can brine with 6 cups of water, 6 tablespoons salt, and 6 tablespoons brown sugar. 4-hour minimum, but overnight would be better. You can add some garlic or other spices if you want.
- I do not remove the fat pad here until after cooking. It is hard before cooking and scrapes right off after.
- I chose potatoes, carrots, parsnip, and onion. The choices are up to you, but one medium onion is the most onion you want.
- Gravy is optional, but it is easy, and you want it.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's Note: Originally Published October 15, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Regina
Hi Dan,
Can you please let me know what did you do with the marinade after marinating the meat?
Dan Mikesell AKA DrDan
Hi Regina,
Welcome to the blog.
Marinades and brines are always discarded. If it is a marinade you want to use for something else later, like basting or a sauce of some type, then when the marinade is mixed, you "reserve" some for later in the refrigerator and don't use that part until later. I have a few chicken marinades that I do this with.
Dan
Michael
We made this recipe for dinner this evening. We ended up having guests eat with us and everyone loved it. Our pork loin was about 4lb, so we adjusted a few things but it was definitely a hit.
DrDan
Hi Michael,
Thanks for the note. It comes out very nice for a pork loin.
Dan
April
Very good recipe! I used chicken broth instead and added a little thyme and still it turned out very good!