Slow Cooker Pork Roast with Root Vegetables — Whole30, Paleo, Gluten-Free

This tender slow cooker pork roast comes together with just a few simple ingredients and minimal hands-on time. It’s family-friendly, great for meal prep, and fits Whole30, paleo, and gluten-free diets. Potatoes, carrots and onions cook right under the pork shoulder in the crock pot, and the pan juices become a rich gravy—so dinner is ready when you are.

Slow cooker recipes are one of the easiest ways to get a comforting dinner on the table without fuss. This pork roast requires a quick chop of vegetables and a brief sear on the pork shoulder before everything finishes in the crock pot. The result is juicy, flavorful meat with soft, savory vegetables and a naturally made gravy from the cooking juices.

Ingredients

Here are the simple ingredients you’ll need:

• 3–4 lb pork shoulder (often labeled pork butt)
• 1/2 tbsp salt
• 2 tsp paprika
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp chili powder
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1.5 tbsp balsamic vinegar (for searing)
• 6 carrots, peeled and cut into 2–3 inch pieces
• 6 red potatoes, quartered
• 1 medium white onion, halved and quartered
• 2 tbsp minced garlic

For the gravy:

• 2 tbsp arrowroot flour dissolved in 2 tbsp water (add more if you prefer a thicker gravy)

How to Make Slow Cooker Pork Roast

1. Chop the potatoes, carrots and onion and place them in the bottom of the slow cooker. Add the minced garlic and stir so the garlic is distributed among the vegetables.
2. Pat the pork shoulder dry and rub the salt, paprika, onion powder, garlic powder, chili powder and pepper evenly over the roast.
3. Heat a skillet over medium-high heat and add the olive oil. Once hot, add the balsamic vinegar and immediately place the pork shoulder into the skillet to sear. The vinegar will evaporate quickly, so add the pork right away.
4. Sear the pork for about 3 minutes on the first side, until a golden crust forms and it releases easily from the pan. Flip and sear the other side for another 3 minutes.
5. Transfer the seared pork shoulder onto the vegetables in the slow cooker. Cover and cook on high for 3–4 hours or on low for 6–8 hours, until the meat is tender and shreds easily with a fork.

Make the Gravy

When the roast is done, use a slotted spoon to move the pork and vegetables to a platter, leaving the cooking juices in the slow cooker. Dissolve 2 tbsp arrowroot flour in 2 tbsp water, then stir that mixture into the juices. Turn the slow cooker to high if needed and let it sit for about 5 minutes to thicken. For a thicker gravy, add an additional tablespoon of arrowroot and stir until you reach the desired consistency.

Tips and Notes

• Searing the pork first develops flavor and creates a nice crust—don’t skip this step if you can help it.
• Use a bone-in pork shoulder for extra richness, or boneless for easier shredding and carving.
• Leftovers keep well and are great for meal prep. Store in an airtight container in the refrigerator for up to 4 days.
• If you’re serving for guests, let the roast rest a few minutes before shredding to retain juices.

Related Slow Cooker Recipes You Might Like

• Slow Cooker “Cheese”burger Soup
• Slow Cooker Egg Bake
• Slow Cooker Beef & Broccoli
• Slow Cooker Potato & Bacon Chowder
• Slow Cooker Ham & Potato Soup

This recipe is compatible with Whole30, paleo and gluten-free preferences. Ingredient brands mentioned in the original post reflect the author’s personal choices and partnerships; substitute with similar compliant products as needed.