Crock Pot Herb Pork Roast

Pork roast
Brian MacDonald/Photodisc/Getty Images
Prep: 10 mins
Cook: 8 hrs
Total: 8 hrs 10 mins
Servings: 8 servings
Nutrition Facts (per serving)
396 Calories
20g Fat
9g Carbs
42g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 396
% Daily Value*
Total Fat 20g 26%
Saturated Fat 8g 38%
Cholesterol 120mg 40%
Sodium 87mg 4%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 2%
Protein 42g
Calcium 67mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This flavorful, well-seasoned pork roast is a snap to prepare and cook in the slow cooker. Don't let the list of ingredients put you off, because some of them are definitely optional, and you probably have most of the dried herbs and spices on hand.



  • 4 large garlic cloves (quartered)
  • 1 pork loin roast (boneless, about 4 to 5 pounds)
  • 1 teaspoon salt
  • 1 scant teaspoon dried leaf​ thyme
  • 1/2 teaspoon dried leaf​ sage (crumbled)
  • 1/4 teaspoon dried leaf rosemary (crumbled)
  • Optional: 1/4 teaspoon dried tarragon (crumbled)
  • Dash ground cloves or​ allspice
  • Optional: 1 teaspoon grated lemon peel
  • 1/3 cup water
  • Optional: 3 tablespoons cornstarch

Steps to Make It

  1. Gather the ingredients.

  2. With a small, sharp knife, make 16 small cuts—about 1/4- to 1/2-inch deep—in the pork roast. Insert the garlic quarters.

  3. In a small bowl combine salt, herbs, and lemon peel. Rub seasoning mixture into the roast.

  4. Pour 1/2 cup water into slow cooker; add the roast. Cover and cook on LOW for 7 to 9 hours. Pork roast should read at least 145 F on an instant-read thermometer.

  5. If desired, thicken juices. Remove roast from juices. Combine cornstarch with the 3 tablespoons water; stir until smooth then stir into the crockpot juices. Cook on HIGH until thickened. Serve with the pork roast.

  6. Enjoy!