Slow-Cooked Pork Roast Dinner Recipe
Slow-Cooked Pork Roast Dinner Recipe photo by Taste of Home

Slow-Cooked Pork Roast Dinner Recipe

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4.5 10 14
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This delicious recipe will give you the most tender pork you have ever tasted! You can cut it with a fork, and it's just as moist and tender the next day—if there are any leftovers. —Jane Montgomery, Piqua, Ohio
TOTAL TIME: Prep: 25 min. Cook: 6 hours
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Cook: 6 hours
MAKES: 8 servings


  • 1 cup hot water
  • 1/4 cup sugar
  • 3 tablespoons cider vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon ketchup
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1 large onion, halved and sliced
  • 1 boneless pork loin roast (2-1/2 pounds), halved
  • 4 medium potatoes (about 1-3/4 pounds), peeled and cut into 1-inch pieces
  • 1 package (16 ounces) frozen sliced carrots, thawed
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Nutritional Facts

4 ounces cooked pork with 2/3 cup vegetabl: 304 calories, 7g fat (2g saturated fat), 70mg cholesterol, 401mg sodium, 30g carbohydrate (11g sugars, 3g fiber), 29g protein Diabetic Exchanges:1-1/2 starch, 4 lean meat 1 vegetabl


  1. In a small bowl, whisk the first nine ingredients until blended. Place onion in a 5-qt. slow cooker. Place roast, potatoes and carrots over onion. Pour sauce mixture over top. Cook, covered, on low 6-8 hours or until pork and potatoes are tender.
  2. Remove roast and vegetables from slow cooker; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast and vegetables. Yield: 8 servings.
Originally published as Slow-Cooked Pork Roast Dinner in Healthy Cooking August/September 2008, p50

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Jan. 24, 2016

"Being an old man living alone, I cut everything in half. It was the absolute best port roast I have ever cooked. The gravy at the end was wonderful. Definitely a super keeper."

Reviewed Jan. 3, 2016

"Pork was very tender and full of flavor. I skipped the last step and did not make the gravy at the end to save time. My family thinks it turned out great even without it."

Reviewed Mar. 3, 2015

"Great taste. Due to husband's sensitivity to vinegar, I only used 1 T of Balsamic instead of 3 T of cider vinegar. It did the trick, he didn't notice it & LOVED the roast & this is a man who doesn't hand out compliments willy-nilly. Also used fresh baby carrots, unpeeled Yukon Gold potatoes, & Brown sugar. Crock pot on high for 6 hours & 2 on low. Was super tender! Next time I will double the sauce for gravy to have plenty for warm ups. TRY THIS ONE!"

Reviewed Feb. 27, 2015

"Oh my gosh, is this good!!!! Wonderful flavor. Making it again!!!!"

Reviewed Jun. 29, 2013

"I used onions from the garden and dried carrots from last years garden and my whole family loved this recipe. The roast was tender and juicy and the gravy was rich and the best I'd had in quite a while."

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