Celebrate Easter with this easy, family-friendly slow-cooker pork roast recipe. Slow cooking the meat ensures a tender result every time with minimal work. The broth and wine cook down into a wonderfully flavorful gravy, perfect for spooning over mashed potatoes or rice. Pair it with simple steamed green beans and warm, fresh rolls for an easy holiday lunch or dinner sure to please the entire family. Leftovers make for delicious sandwiches too!
In a hurry? You can skip browning the roast in the hot oil, and it’ll cook just fine. Browning creates an extra layer of flavor, but won’t compromise the recipe if you need to shorten your prep time.
Now through April 6, our members will find a free Easter Menu PDF download available in the member’s area of the eMeals website. Be sure to log in and download it for a free holiday menu, available only for a limited time!
You might find the pork labeled differently at your grocery store. A boneless pork loin roast, center-cut pork loin, or center-cut pork roast will all work well for this recipe. If your roast comes tied with kitchen string, simply cut the string off before putting the roast in the slow cooker.
- 1 Tbsp Montreal steak seasoning (or use Montreal chicken seasoning)
- 1 tsp salt
- 1 tsp seasoned pepper (or pepper)
- 1 (21/2- to 3-lb) boneless pork roast
- 2 Tbsp olive oil
- 1 (16-oz) bag baby carrots
- 2 red onions, cut into wedges
- 4 cloves garlic, minced
- 1 cup beef broth (or use chicken broth)
- ¼ cup dry red wine (or use more broth)
- Combine first 3 ingredients; rub mixture over pork. Cook pork in hot oil in a large skillet 10 minutes or until browned on all sides.
- Place carrots and onions in a 5- or 6-quart slow cooker; top with pork. Sprinkle pork with garlic; pour in broth and wine.
- Cover and cook on LOW 8 hours or until roast is tender.