Crock Pot Pork Roast

By spend with pennies

Ingredients

5 to 6 pounds boneless pork shoulder roast (see notes for other cuts)
4 cloves garlic (thinly sliced)
1½ teaspoons salt
1 teaspoon black pepper
1 tablespoon vegetable oil
1 large yellow onion (sliced)
8 ounces cremini mushrooms (thickly sliced)
3 ribs celery (cut into 1 inch chunks)
2 medium carrots (cut into 1-inch chunks)
1 cup beef broth
1 tablespoon soy sauce
2 bay leaves
prepared mashed potatoes (for serving)
3 tablespoons cornstarch (more as needed)
3 tablespoons cold water
1 beef bouillon cube (optional)

Prep Time10mins
Cook Time490mins
Servings8

Instructions

If the pork roast has a thick fat cap, trim it down with a sharp knife. Pat the outside of the roast dry with a paper towel.

Using a paring knife, cut slits in the roast and insert the sliced garlic. Season the roast with salt and black pepper.

Heat oil in a large skillet over medium-high heat and add the roast. Cook until deeply browned on all sides, about 4 to 5 minutes per side. Transfer the roast to a plate. Reduce the heat to medium and add the onion to the skillet, cook 2 to 3 minutes or until it begins to soften.

Place mushrooms, carrots, celery, and softened onion in the bottom of a 6qt slow cooker. Add beef broth, soy sauce, and bay leaves.

Gently place the browned roast, fat side up, in the slow cookerâ€"the roast will not be covered with liquid.

Cover and cook on low for 8 to 10 hours or until the roast is fork tender.

Transfer the pork and vegetables to a platter and loosely cover with foil.

To make gravy, skim the fat off the drippings. Transfer the drippings to a medium saucepan and taste them. If the flavor is light, add 1 bouillon cube. Bring to a rolling boil.

In a small bowl, combine cornstarch and water. While whisking the drippings, drizzle the cornstarch slurry into the gravy to reach the desired consistency.

Use a large fork to gently pull the pork and serve with gravy and vegetables over mashed potatoes.