Slow Cooker Pork Roast & Root Vegetables


When winter starts setting in up here in Northern Indiana I really start to think about roasts and root vegetables. To me it’s just a comforting meal when it starts to get cold, and it’s also super easy to make because you only have to deal with prep and cleanup.

Also, if you’re on a budget, this is a rather cheap meal as well. I was lucky enough to pick up a 4# roast for $4.00 at my local supermarket because they were on sale for 99¢ a pound. When I make this meal I look for roasts with a pretty heavy fat cap, just because this will dissolve in the slow cooker and add a lot of flavor to both the meat and the vegetables.

So what vegetables did I use? Well it was what I had on hand at the house, I didn’t buy anything else while at the store. I had celery, carrots, potatoes, onions and one tomato. When I’ve actually had a better season and have a storage of root vegetables of my own I’ll add more. Often turnips, golden beets (I have a thing where I can’t eat anything that a normal beet has turned red, it’s unnatural!), parsnip, and kohlrabi. Unfortunately this  year was not great and I didn’t have a surplus like I normally do. But I’m still buying everything as local as I can, most often from Michigan for root veggies.

Obviously for this recipe you’re going to need a slow cooker, I suppose you could do this in the oven with a roaster, or on the stove, but a slow cooker really allows you to do anything else while dinner is cooking. I usually cut up my root vegetables to a manageable mouth size, potatoes cut in half and then cut into 5 or 6 pieces depending on the size, carrots the same, celery the same, etc. Onion I don’t really cut up all that much, they tend to just melt and add flavor to everything. This go around I added an applewood seasoning to my pork roast as well as adding 4 pieces of applewood smoked bacon to the mix. This isn’t necessary of course, just something, again, I had on hand already. Most often I just add salt and pepper, garlic powder, onion powder, and a couple bay leaves and let it go. One thing I’ve learned over the many years of cooking is that onion powder more often than not will fix the flavoring of anything, I don’t know why, it just does.

If nothing else, rub your pork roast down with seasonings, whatever it is you choose, even if it’s just salt and pepper. Put all of your vegetables in the bottom of your slow cooker, add your seasonings, and place your pork roast on top of them. Let this simmer on low for 10 hours or on high for 6 to 7 hours. When done, if you had a bone in pork roast like I did it will slide right out, if not, use a thermometer and make sure the internal temperature is 145°. If everything is good, give it a taste and add any seasonings if you think it needs it. Then serve and enjoy!


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