Slow Cooker Pork Roast with Potatoes and Onion Gravy is a warm, hearty, and comforting dinner made with tender pork roast, soft potatoes, sweet onions, garlic, broth, and a rich savory gravy.<\/p>\n\n\n\n
The pork cooks slowly until it becomes juicy, tender, and easy to pull apart with a fork. The potatoes absorb the flavor of the broth and meat juices, while the onions soften into the sauce and create a deep homemade flavor.<\/p>\n\n\n\n
This is the kind of meal that feels like classic comfort food. It is simple, filling, and perfect for family dinners, Sunday meals, cold evenings, meal prep, and cozy slow-cooker cooking.<\/p>\n\n\n\n
Serve it with the potatoes from the slow cooker, extra gravy, green beans, roasted vegetables, cornbread, dinner rolls, rice, or a fresh salad.<\/p>\n\n\n\n
Why This Recipe Is Popular<\/strong><\/p>\n\n\n\n This recipe is popular because it gives you a complete meal with very little hands-on work.<\/p>\n\n\n\n The slow cooker does most of the cooking. Once the pork, potatoes, onions, broth, and seasonings are added, everything simmers gently until the meat becomes tender and flavorful.<\/p>\n\n\n\n Pork roast is perfect for slow cooking because it becomes softer over time. The potatoes cook in the same pot, soaking up the savory juices and turning rich and comforting.<\/p>\n\n\n\n The onion gravy is one of the best parts. It forms naturally from broth, meat juices, garlic, onions, and seasoning. It tastes homemade and works beautifully over the pork and potatoes.<\/p>\n\n\n\n Recipe Information<\/strong><\/p>\n\n\n\n The preparation time is about twenty minutes.<\/p>\n\n\n\n The cooking time is about eight to nine hours on Low or four to five hours on High.<\/p>\n\n\n\n The resting time is about ten minutes.<\/p>\n\n\n\n This recipe makes around six to eight servings, depending on the size of the roast.<\/p>\n\n\n\n Main Ingredients<\/strong><\/p>\n\n\n\n Pork roast creates the tender and juicy center of the recipe.<\/p>\n\n\n\n Potatoes make the dish hearty and filling.<\/p>\n\n\n\n Onions add sweetness and help build the gravy.<\/p>\n\n\n\n Garlic gives the broth a deep savory aroma.<\/p>\n\n\n\n Chicken broth or beef broth creates the cooking liquid.<\/p>\n\n\n\n Worcestershire sauce adds rich flavor.<\/p>\n\n\n\n Butter or olive oil adds richness.<\/p>\n\n\n\n Paprika, onion powder, garlic powder, thyme, black pepper, and salt season the meat and vegetables.<\/p>\n\n\n\n Cornstarch can be used at the end if you want a thicker gravy.<\/p>\n\n\n\n Ingredients<\/strong><\/p>\n\n\n\n You will need one pork shoulder roast, pork loin roast, or pork butt roast, about three to four pounds.<\/p>\n\n\n\n You will also need two pounds of potatoes cut into large chunks, two large onions sliced or chopped, four garlic cloves minced, two cups of chicken broth or beef broth, two tablespoons of Worcestershire sauce, two tablespoons of butter or olive oil, one teaspoon of paprika, one teaspoon of garlic powder, one teaspoon of onion powder, one teaspoon of dried thyme, half a teaspoon of black pepper, and salt to taste.<\/p>\n\n\n\n For thickening the gravy, use two tablespoons of cornstarch mixed with three tablespoons of cold water.<\/p>\n\n\n\n Fresh parsley can be added before serving for color.<\/p>\n\n\n\n Choosing the Best Pork Roast<\/strong><\/p>\n\n\n\n Pork shoulder or pork butt is best when you want tender meat that pulls apart easily.<\/p>\n\n\n\n These cuts have enough fat and connective tissue to stay moist during long slow cooking. As they cook, they become soft, juicy, and full of flavor.<\/p>\n\n\n\n Pork loin can also be used, but it is leaner. It may slice nicely, but it can become dry if cooked too long.<\/p>\n\n\n\n If you want the shredded texture shown in the image, pork shoulder or pork butt is the better choice.<\/p>\n\n\n\n Choose a roast with some marbling for the best flavor.<\/p>\n\n\n\n Choosing the Best Potatoes<\/strong><\/p>\n\n\n\n Yukon Gold potatoes are excellent because they become creamy and tender while still holding their shape.<\/p>\n\n\n\n Red potatoes also work well because they stay firm during slow cooking.<\/p>\n\n\n\n Russet potatoes can be used if you want a softer texture, but they may break down more in the gravy.<\/p>\n\n\n\n Cut the potatoes into large chunks. Small potato pieces can become too soft after several hours in the slow cooker.<\/p>\n\n\n\n Leaving the skin on gives a rustic texture, while peeling the potatoes gives a softer and cleaner finish.<\/p>\n\n\n\n Prepare the Pork<\/strong><\/p>\n\n\n\n Pat the pork roast dry with paper towels.<\/p>\n\n\n\n Drying the surface helps the seasoning stick better.<\/p>\n\n\n\n Season the pork with paprika, garlic powder, onion powder, thyme, black pepper, and salt.<\/p>\n\n\n\n Rub the seasoning all over the meat so every side has flavor.<\/p>\n\n\n\n Let the roast sit for a few minutes while you prepare the vegetables.<\/p>\n\n\n\n This gives the seasoning time to settle onto the surface before cooking.<\/p>\n\n\n\n Sear the Pork for More Flavor<\/strong><\/p>\n\n\n\n Searing is optional, but it makes the roast taste richer.<\/p>\n\n\n\n Heat butter or olive oil in a large skillet over medium-high heat.<\/p>\n\n\n\n Place the pork roast in the hot skillet and brown it on all sides.<\/p>\n\n\n\n This step creates a darker crust and adds deeper flavor to the final gravy.<\/p>\n\n\n\n You do not need to cook the pork through in the skillet. The goal is only to brown the outside.<\/p>\n\n\n\n After searing, transfer the roast to the slow cooker.<\/p>\n\n\n\n Prepare the Potatoes and Onions<\/strong><\/p>\n\n\n\n Cut the potatoes into large chunks.<\/p>\n\n\n\n Slice or chop the onions.<\/p>\n\n\n\n Mince the garlic finely.<\/p>\n\n\n\n Place the onions and potatoes in the bottom of the slow cooker.<\/p>\n\n\n\n The vegetables act like a bed for the pork roast and absorb the cooking juices as the meat cooks.<\/p>\n\n\n\n The onions will soften into the broth and help create a flavorful gravy.<\/p>\n\n\n\n Add the Pork to the Slow Cooker<\/strong><\/p>\n\n\n\n Place the seasoned pork roast on top of the potatoes and onions.<\/p>\n\n\n\n Pour the broth around the sides of the roast.<\/p>\n\n\n\n Add Worcestershire sauce and minced garlic.<\/p>\n\n\n\n Do not pour too much liquid directly over the seasoning if you want it to stay on the meat.<\/p>\n\n\n\n The slow cooker will create more liquid as the pork releases juices.<\/p>\n\n\n\n The roast does not need to be fully covered.<\/p>\n\n\n\n Cook the Pork Roast<\/strong><\/p>\n\n\n\n Cover the slow cooker with the lid.<\/p>\n\n\n\n Cook on Low for eight to nine hours or on High for four to five hours.<\/p>\n\n\n\n Low heat gives the best texture because the meat cooks gently and becomes very tender.<\/p>\n\n\n\n The pork is ready when it pulls apart easily with a fork.<\/p>\n\n\n\n For sliced pork, cook until the meat is tender but still firm enough to cut.<\/p>\n\n\n\n For pulled pork texture, cook it longer until the fibers separate easily.<\/p>\n\n\n\n Check the Potatoes<\/strong><\/p>\n\n\n\n Near the end of cooking, test the potatoes with a fork.<\/p>\n\n\n\n They should be tender but not completely falling apart.<\/p>\n\n\n\n If the potatoes are done before the pork is tender, leave them in the slow cooker and avoid stirring too much.<\/p>\n\n\n\n If the potatoes are still firm, continue cooking until they soften.<\/p>\n\n\n\n Large chunks usually hold up well during long cooking.<\/p>\n\n\n\n Make the Onion Gravy<\/strong><\/p>\n\n\n\n When the pork is tender, carefully remove it from the slow cooker and place it on a plate.<\/p>\n\n\n\n Remove the potatoes with a slotted spoon and place them around the pork.<\/p>\n\n\n\n Leave the broth and onions in the slow cooker.<\/p>\n\n\n\n Mix cornstarch with cold water until smooth.<\/p>\n\n\n\n Stir the cornstarch mixture into the hot broth.<\/p>\n\n\n\n Cover and cook on High for about ten to fifteen minutes, until the gravy thickens.<\/p>\n\n\n\n Shred or Slice the Pork<\/strong><\/p>\n\n\n\n Use two forks to gently pull the pork apart if you want a shredded texture.<\/p>\n\n\n\n If using a leaner roast like pork loin, slice it instead.<\/p>\n\n\n\n Spoon some of the gravy over the pork after shredding or slicing.<\/p>\n\n\n\n This keeps the meat moist and flavorful.<\/p>\n\n\n\n The pork should look juicy, tender, and glossy from the onion gravy.<\/p>\n\n\n\n Serve the Dish<\/strong><\/p>\n\n\n\n Place the pork and potatoes on a serving plate or in a large bowl.<\/p>\n\n\n\n Spoon the onion gravy over the top.<\/p>\n\n\n\n Add fresh parsley if desired.<\/p>\n\n\n\n Serve warm with extra gravy on the side.<\/p>\n\n\n\n This dish is delicious with the potatoes from the slow cooker, but it also pairs well with mashed potatoes, rice, noodles, green beans, carrots, cabbage, or dinner rolls.<\/p>\n\n\n\n Simple Recipe Overview<\/strong><\/p>\n\n\n\n Season the pork roast with garlic, onion, paprika, thyme, salt, and pepper.<\/p>\n\n\n\n Brown the roast in a skillet if you want extra flavor.<\/p>\n\n\n\n Add potatoes, onions, garlic, broth, and Worcestershire sauce to the slow cooker.<\/p>\n\n\n\n Place the pork on top and cook until tender.<\/p>\n\n\n\n Remove the pork and potatoes.<\/p>\n\n\n\n Thicken the broth into gravy.<\/p>\n\n\n\n Serve the pork with potatoes and onion gravy.<\/p>\n\n\n\n Tips for the Best Pork Roast<\/strong><\/p>\n\n\n\n Use pork shoulder or pork butt for the most tender pulled texture.<\/p>\n\n\n\n Cut potatoes into large chunks so they hold their shape.<\/p>\n\n\n\n Cook on Low for the best flavor and tenderness.<\/p>\n\n\n\n Sear the pork first if you want a deeper taste.<\/p>\n\n\n\n Do not add too much liquid because the pork releases juices as it cooks.<\/p>\n\n\n\n Thicken the gravy at the end instead of at the beginning.<\/p>\n\n\n\n Let the pork rest before shredding or slicing.<\/p>\n\n\n\n Common Mistakes to Avoid<\/strong><\/p>\n\n\n\n Do not use very small potato pieces.<\/p>\n\n\n\n Do not overcook lean pork loin if you want clean slices.<\/p>\n\n\n\n Do not add too much salt before tasting the gravy.<\/p>\n\n\n\n Do not open the slow cooker lid too often.<\/p>\n\n\n\n Do not stir the potatoes roughly after they become tender.<\/p>\n\n\n\n Do not add cornstarch directly to hot broth without mixing it with cold water first.<\/p>\n\n\n\n Do not throw away the cooking liquid because it becomes the gravy.<\/p>\n\n\n\n PART 2<\/strong><\/p>\n\n\n\n Pork Shoulder Roast with Potatoes<\/strong><\/p>\n\n\n\n Pork shoulder is the best choice when you want rich, tender meat that pulls apart easily.<\/p>\n\n\n\n It has enough fat to stay moist during long cooking.<\/p>\n\n\n\n As the pork shoulder cooks, the fat slowly melts into the broth and gives the gravy a deep savory flavor.<\/p>\n\n\n\n This version is perfect when you want a rustic shredded pork dinner with soft potatoes and onion gravy.<\/p>\n\n\n\n Serve it with cornbread, green beans, or roasted carrots.<\/p>\n\n\n\n Pork Loin Roast with Potatoes<\/strong><\/p>\n\n\n\n Pork loin can be used for a leaner version.<\/p>\n\n\n\n Because pork loin is less fatty, it should not be cooked too long.<\/p>\n\n\n\n It works best when sliced instead of shredded.<\/p>\n\n\n\n Add a little extra broth or butter to keep the dish moist.<\/p>\n\n\n\n This version tastes lighter but still comforting.<\/p>\n\n\n\n Serve sliced pork loin with potatoes, gravy, and a fresh vegetable side.<\/p>\n\n\n\n Creamy Pork Roast and Potatoes<\/strong><\/p>\n\n\n\n For a creamy version, stir a small amount of heavy cream or cream cheese into the gravy after the pork is cooked.<\/p>\n\n\n\n Keep the slow cooker on Warm or Low when adding dairy.<\/p>\n\n\n\n Do not boil the cream heavily because it may separate.<\/p>\n\n\n\n Creamy pork gravy tastes rich and comforting over potatoes.<\/p>\n\n\n\n This variation is perfect for cold evenings and family dinners.<\/p>\n\n\n\n Garlic Butter Pork Roast<\/strong><\/p>\n\n\n\n For a stronger garlic butter flavor, add extra minced garlic and a few tablespoons of butter near the end of cooking.<\/p>\n\n\n\n Let the butter melt into the gravy.<\/p>\n\n\n\n The garlic butter makes the potatoes taste richer and gives the pork a deeper aroma.<\/p>\n\n\n\n Fresh parsley or thyme works well with this version.<\/p>\n\n\n\n Serve it with green beans or roasted vegetables.<\/p>\n\n\n\n Brown Gravy Pork Roast<\/strong><\/p>\n\n\n\n For a darker gravy, use beef broth instead of chicken broth.<\/p>\n\n\n\n Add a little Worcestershire sauce, onion powder, garlic powder, and black pepper.<\/p>\n\n\n\n You can also add a small spoonful of beef bouillon if you want a stronger flavor.<\/p>\n\n\n\n Brown gravy pork roast is delicious over potatoes, rice, or egg noodles.<\/p>\n\n\n\n This version tastes extra hearty and old-fashioned.<\/p>\n\n\n\n Onion Gravy Pork Roast<\/strong><\/p>\n\n\n\n For more onion flavor, use three large onions instead of two.<\/p>\n\n\n\n Slice them thickly and place them under the pork.<\/p>\n\n\n\n As they cook, the onions become sweet, soft, and full of flavor.<\/p>\n\n\n\n They blend into the gravy and make it naturally rich.<\/p>\n\n\n\n This version is excellent with mashed potatoes, roasted carrots, and dinner rolls.<\/p>\n\n\n\n Pork Roast with Carrots<\/strong><\/p>\n\n\n\n Carrots can be added with the potatoes.<\/p>\n\n\n\n Cut them into large chunks so they do not become too soft.<\/p>\n\n\n\n Carrots add sweetness, color, and a classic pot-roast flavor.<\/p>\n\n\n\n They pair well with onion gravy and pork.<\/p>\n\n\n\n This version makes the meal feel even more complete.<\/p>\n\n\n\n Pork Roast with Green Beans<\/strong><\/p>\n\n\n\n Green beans can be added near the end of cooking.<\/p>\n\n\n\n Fresh green beans should be added during the last hour if you want them tender but not mushy.<\/p>\n\n\n\n Frozen green beans can be added during the last thirty to forty-five minutes.<\/p>\n\n\n\n Green beans bring color and freshness to the rich pork and potatoes.<\/p>\n\n\n\n This version works well for a full one-pot dinner.<\/p>\n\n\n\n Pork Roast with Mushrooms<\/strong><\/p>\n\n\n\n Mushrooms add earthy flavor to the gravy.<\/p>\n\n\n\n Slice fresh mushrooms and add them with the onions.<\/p>\n\n\n\n For the best texture, saut\u00e9 the mushrooms first before adding them to the slow cooker.<\/p>\n\n\n\n Mushrooms make the gravy taste deeper and more savory.<\/p>\n\n\n\n This version pairs beautifully with mashed potatoes or noodles.<\/p>\n\n\n\n Spicy Pork Roast<\/strong><\/p>\n\n\n\n For a spicy version, add red pepper flakes, cayenne pepper, Cajun seasoning, or smoked paprika.<\/p>\n\n\n\n Start with a small amount and adjust after cooking.<\/p>\n\n\n\n The potatoes help balance the heat.<\/p>\n\n\n\n Spicy pork roast tastes great with rice, cornbread, cabbage, or roasted vegetables.<\/p>\n\n\n\n A little sour cream on the side can cool the spice.<\/p>\n\n\n\n BBQ Pork Roast and Potatoes<\/strong><\/p>\n\n\n\n For a barbecue-style version, add barbecue sauce to the broth.<\/p>\n\n\n\n Use a smoky or sweet barbecue sauce depending on your preference.<\/p>\n\n\n\n The sauce becomes rich and slightly sticky as the pork cooks.<\/p>\n\n\n\n This version is great for sandwiches, rice bowls, or plates with potatoes and coleslaw.<\/p>\n\n\n\n If using barbecue sauce, reduce extra salt because some sauces are already salty.<\/p>\n\n\n\n Apple Onion Pork Roast<\/strong><\/p>\n\n\n\n Apples pair beautifully with pork.<\/p>\n\n\n\n Add sliced apples and onions to the slow cooker with the potatoes.<\/p>\n\n\n\n The apples soften and give the gravy a gentle sweetness.<\/p>\n\n\n\n Use firm apples like Granny Smith, Honeycrisp, or Fuji.<\/p>\n\n\n\n This version is perfect for fall dinners and holiday-style meals.<\/p>\n\n\n\n Serve with roasted carrots or green beans.<\/p>\n\n\n\n Herb Pork Roast<\/strong><\/p>\n\n\n\n Fresh herbs can make this dish taste brighter and more elegant.<\/p>\n\n\n\n Rosemary, thyme, parsley, and sage all work well with pork and potatoes.<\/p>\n\n\n\n Use rosemary carefully because it has a strong flavor.<\/p>\n\n\n\n Add fresh parsley at the end for color.<\/p>\n\n\n\n Herb pork roast is perfect for Sunday dinner, holidays, or family gatherings.<\/p>\n\n\n\n What to Serve With Pork Roast and Potatoes<\/strong><\/p>\n\n\n\n This dish already includes meat and potatoes, so simple sides work best.<\/p>\n\n\n\n Green beans, roasted carrots, peas, corn, cabbage, broccoli, asparagus, salad, or dinner rolls are all good choices.<\/p>\n\n\n\n For a heartier meal, serve it with rice, noodles, cornbread, or biscuits.<\/p>\n\n\n\n For a fresher plate, serve it with cucumber salad, tomato salad, or coleslaw.<\/p>\n\n\n\n The onion gravy is rich, so a crisp side dish balances the meal nicely.<\/p>\n\n\n\n Serving It for a Family Dinner<\/strong><\/p>\n\n\n\n Place the shredded or sliced pork in the center of a large platter.<\/p>\n\n\n\n Arrange the potatoes around the meat.<\/p>\n\n\n\n Spoon onion gravy over everything.<\/p>\n\n\n\n Add parsley for color.<\/p>\n\n\n\n Serve extra gravy in a small bowl so everyone can add more.<\/p>\n\n\n\n This presentation feels warm, rustic, and perfect for family-style serving.<\/p>\n\n\n\n Make-Ahead Instructions<\/strong><\/p>\n\n\n\n You can season the pork the night before cooking.<\/p>\n\n\n\n Keep it covered in the refrigerator.<\/p>\n\n\n\n The potatoes and onions can also be cut ahead, but potatoes should be stored in cold water so they do not brown.<\/p>\n\n\n\n Drain the potatoes well before adding them to the slow cooker.<\/p>\n\n\n\n In the morning, add everything to the slow cooker and start cooking.<\/p>\n\n\n\n This makes the recipe easier for busy days.<\/p>\n\n\n\n How to Store Leftovers<\/strong><\/p>\n\n\n\n Let the pork and potatoes cool completely.<\/p>\n\n\n\n Store leftovers in airtight containers.<\/p>\n\n\n\n Keep the pork covered with gravy so it stays moist.<\/p>\n\n\n\n Refrigerate for up to four days.<\/p>\n\n\n\n The potatoes will absorb some of the gravy as they sit.<\/p>\n\n\n\n Add a splash of broth when reheating if needed.<\/p>\n\n\n\n How to Reheat Pork Roast<\/strong><\/p>\n\n\n\n Reheat gently to keep the pork tender.<\/p>\n\n\n\n Place the pork, potatoes, and gravy in a covered skillet or saucepan over low heat.<\/p>\n\n\n\n Add a splash of broth if the gravy is too thick.<\/p>\n\n\n\n Warm slowly until hot.<\/p>\n\n\n\n Individual portions can also be reheated in the microwave using short intervals.<\/p>\n\n\n\n Avoid overheating because lean pieces of pork can become dry.<\/p>\n\n\n\n Can You Freeze This Recipe?<\/strong><\/p>\n\n\n\n The pork and gravy freeze well.<\/p>\n\n\n\n The potatoes can be frozen, but their texture may become softer after thawing.<\/p>\n\n\n\n For best results, freeze the pork and gravy separately from the potatoes if possible.<\/p>\n\n\n\n Thaw overnight in the refrigerator before reheating.<\/p>\n\n\n\n Add extra broth while reheating to bring the gravy back to a smooth texture.<\/p>\n\n\n\n Why Is My Pork Dry?<\/strong><\/p>\n\n\n\n The cut may be too lean, or it may have cooked too long.<\/p>\n\n\n\n Pork loin can dry out faster than pork shoulder.<\/p>\n\n\n\n Use pork shoulder or pork butt when you want pulled pork texture.<\/p>\n\n\n\n Keep the meat covered with gravy after cooking.<\/p>\n\n\n\n If reheating leftovers, add broth and warm gently.<\/p>\n\n\n\n Why Is My Pork Tough?<\/strong><\/p>\n\n\n\n The pork may need more time.<\/p>\n\n\n\n Tough cuts become tender only after slow cooking long enough.<\/p>\n\n\n\n Continue cooking until the meat pulls apart easily with a fork.<\/p>\n\n\n\n Cooking on Low usually gives better results than cooking on High.<\/p>\n\n\n\n If using pork shoulder, extra time often improves the texture.<\/p>\n\n\n\n Why Are My Potatoes Mushy?<\/strong><\/p>\n\n\n\n The potatoes may have been cut too small or cooked too long.<\/p>\n\n\n\n Use large chunks next time.<\/p>\n\n\n\n Yukon Gold and red potatoes hold their shape better than russet potatoes.<\/p>\n\n\n\n Avoid stirring too aggressively after the potatoes become tender.<\/p>\n\n\n\n A little softness is normal because the potatoes absorb the gravy.<\/p>\n\n\n\n Why Is My Gravy Too Thin?<\/strong><\/p>\n\n\n\n The slow cooker traps moisture, so the broth may stay thin.<\/p>\n\n\n\n Use a cornstarch slurry at the end to thicken it.<\/p>\n\n\n\n Mix cornstarch with cold water before adding it to the hot liquid.<\/p>\n\n\n\n Cook on High until the gravy thickens.<\/p>\n\n\n\n You can also simmer the gravy in a saucepan for a thicker texture.<\/p>\n\n\n\n Why Is My Gravy Too Salty?<\/strong><\/p>\n\n\n\n Broth, Worcestershire sauce, seasoning blends, and pork juices can all add salt.<\/p>\n\n\n\n Use low-sodium broth if possible.<\/p>\n\n\n\n Add salt near the end instead of at the beginning.<\/p>\n\n\n\n If the gravy is too salty, add unsalted broth, water, or a little cream.<\/p>\n\n\n\n Serving with plain potatoes, rice, or bread can also balance the saltiness.<\/p>\n\n\n\n Can I Use Beef Instead of Pork?<\/strong><\/p>\n\n\n\n Yes.<\/p>\n\n\n\n A beef chuck roast can be used with the same potatoes, onions, broth, and seasonings.<\/p>\n\n\n\n Beef may need a similar slow-cooking time until tender.<\/p>\n\n\n\n Use beef broth for the richest flavor.<\/p>\n\n\n\n The result will taste more like classic pot roast.<\/p>\n\n\n\n Can I Use Chicken Instead?<\/strong><\/p>\n\n\n\n Yes.<\/p>\n\n\n\n Chicken thighs work better than chicken breasts because they stay juicier.<\/p>\n\n\n\n Chicken cooks faster than pork, so reduce the cooking time.<\/p>\n\n\n\n Use chicken broth and check the chicken when it reaches a tender texture.<\/p>\n\n\n\n The potatoes may still need time, so cut them smaller if using chicken.<\/p>\n\n\n\n Can I Double the Recipe?<\/strong><\/p>\n\n\n\n Yes, if your slow cooker is large enough.<\/p>\n\n\n\n Do not fill the slow cooker more than about three-quarters full.<\/p>\n\n\n\n A larger roast may need more cooking time.<\/p>\n\n\n\n Cut potatoes into large pieces so they cook evenly.<\/p>\n\n\n\n Add seasoning carefully and taste the gravy before adding extra salt.<\/p>\n\n\n\n Final Thoughts<\/strong><\/p>\n\n\n\n Slow Cooker Pork Roast with Potatoes and Onion Gravy is a classic comfort-food dinner made with tender pork, soft potatoes, sweet onions, garlic, broth, and a rich savory gravy.<\/p>\n\n\n\n It is easy to prepare, filling, and perfect for family meals or cozy evenings.<\/p>\n\n\n\n For the best result, use pork shoulder or pork butt if you want meat that pulls apart easily.<\/p>\n\n\n\n Cut the potatoes into large chunks, season the pork well, and cook everything slowly until tender.<\/p>\n\n\n\n Thicken the cooking liquid into gravy and spoon it generously over the meat and potatoes before serving.<\/p>\n\n\n\n Customize the recipe with carrots, green beans, mushrooms, apples, barbecue sauce, cream, extra garlic, herbs, or spicy seasoning.<\/p>\n\n\n\n Serve it warm with bread, vegetables, salad, rice, noodles, or cornbread.<\/p>\n\n\n\n This slow-cooker pork roast is simple, hearty, and perfect for homemade comfort food.<\/p>\n","protected":false},"excerpt":{"rendered":" Slow Cooker Pork Roast with Potatoes and Onion Gravy is a warm, hearty, and comforting dinner made with tender pork roast, soft potatoes, sweet onions, garlic, broth, and a rich savory gravy. The pork cooks slowly until it becomes juicy, tender, and easy to pull apart with a fork. 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