Slow Cooker Herb Pork Roast

"OH, the garlic was so good in this roast! We had it for supper that night and then the next day for sandwiches! I did not cook mine as long just depends on your cooker. Update: the photo I took on March 09, 2004 makes me think I roasted this in the oven. If so, I would have roasted it to 145 degrees and let it rest to finish cooking."
 
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photo by Charlotte J photo by Charlotte J
photo by Charlotte J
Ready In:
9hrs 10mins
Ingredients:
10
Serves:
8
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ingredients

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directions

  • Cut 24 small pockets into roast and insert garlic pieces.
  • In a small bowl combine salt, thyme, sage, cloves and lemon rind.
  • Rub mixture into roast.
  • Pour 1/2 cup water into slow cooker/Crock Pot then add the roast.
  • Cook on LOW for 9- 10 hours.
  • Use the optional water and cornstarch to make a gravy with the juices.

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Reviews

  1. I marinated the roast the night before, and cooked it the full 9 hours. It just fell apart, a truly wonderful meal. Thanks Kez
     
  2. Charlotte J you've done it again! Until I found this recipe I had given up on cooking pork roast, it was always too dry and bland. I LOVE the garlic! Wonderful recipe!
     
  3. Very good! The cloves are such a nice touch! My only change was I subbed the thyme & sage for poultry seasoning, and added some lemon juice to the water since I had no rind. My only complaint is this is so salty. Pork is salty enough as it is, and I should have known not to add any more to it as I never do. Next time, no salt. Thanks!
     
  4. this was a very flavorful pork roast. I cooked it for about 7 hours on low, it was a 3 lb roast. It completely fell apart when i tried to cut it but thats ok was delicious and tender. I served the meat and gravy over egg noodles and peas. Was very good comfort food.
     
  5. I totally enjoyed this! The combination of herbs and lemon was sooo yummy. Served it with cheesy mashed potatoes and creamed spinach for an extreme comfort meal. So satisfying! Thanks Charlotte J! It's a keeper!
     
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Tweaks

  1. Made this the other night. Used lemon pepper and granulated garlic in place of lemons and garlic cloves, but otherwise followed the recipe as written. VERY flavorful, and baboo loved it. I thought that the cloves were a little intense, so the next time that we make this (and we will) they will be reduced slightly.
     
  2. This was excellent! I made this today, with the following changes: I used white wine instead of water, and put two sprigs of fresh rosemary under the roast and one on top and cooked it in a heavy casserole pot on the stove top rather than in a slow cooker for about 3 hours. About half way through I added several thick slices of onion, two roma tomatoes with the stem cut out, and a carrot julienned. The lemon and the clove were an unusual and perfect addition!
     
  3. I cut back the garlic to 3 cloves and still thought it was strong but that might be just our tastes. Used 1/4 tsp cloves and lemon pepper instead of the lemon rind. Good recipe!
     

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