Go Back
+ servings
Crock pot pork loin sliced on a serving plate, garnished with herbs.

Crock Pot Pork Roast

This crock pot pork roast is tender pork loin simmered in a slow cooker in a rich and flavorful gravy. A quick and easy dinner option that always gets rave reviews!
Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 8
Calories 328kcal
Author Sara Welch


  • 3 tablespoons olive oil divided use
  • 3 pounds pork loin can also use pork shoulder or pork butt
  • salt and pepper to taste
  • 2 teaspoons Italian seasoning
  • 1 1/2 cups chicken broth
  • 1/4 cup soy sauce
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons light brown sugar
  • 1 tablespoon garlic minced
  • 2 tablespoons cornstarch
  • 2 tablespoons butter cut into slices
  • 2 tablespoons fresh parsley chopped


  • Heat 2 tablespoons of olive oil in a large pan over medium high heat. 
  • Season the pork loin generously on all sides with the salt, pepper and Italian seasoning.
  • Place the pork in the pan. Cook for 5-6 minutes per side, or until deep golden brown.
  • Place the pork in a slow cooker. I recommend using a 6 quart pot. If you have a smaller crock pot, you can cut the roast into segments to fit into the pot.
  • In a medium bowl, mix together the last tablespoon of olive oil, chicken broth, soy sauce, balsamic vinegar, brown sugar and minced garlic. 
  • Pour the chicken broth mixture over the pork. Cover the crock pot and cook on low for 6-8 hours, or high for 4 hours.
  • Remove the pork from the crock pot. Place the meat on a plate and cover to keep warm.
  • Pour the liquid from the slow cooker into a small pot. Place the pot on the stove over medium heat and bring the sauce to a simmer.
  • Mix the cornstarch with 1/4 cup of cold water. Add the cornstarch mixture to the pot and bring to a boil.
  • Cook for 1 minute, or until sauce has started to thicken.
  • Add the butter to the pot and stir until it has melted. Take the pot off the heat.
  • Slice or shred the cooked pork and drizzle the sauce over the top. Sprinkle with parsley and serve immediately.



Calories: 328kcal | Carbohydrates: 7g | Protein: 39g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 115mg | Sodium: 677mg | Potassium: 703mg | Fiber: 1g | Sugar: 4g | Vitamin A: 180IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg