Slow Cooker Pork Roast With Vegetables

By Linda Larsen

Updated 01/13/18

Slow Cooker Pork Roast with Squash
Sliced pork roast with golden squash and a golden sauce on a plate. Lauri Patterson/E+/Getty Images
  • Total: 8 hrs 20 mins
  • Prep: 20 mins
  • Cook: 8 hrs
  • Yield: 8 servings
Nutritional Guidelines (per serving)
372 Calories
15g Fat
40g Carbs
20g Protein
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Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 372
% Daily Value*
Total Fat 15g 19%
Saturated Fat 4g 20%
Cholesterol 58mg 19%
Sodium 378mg 16%
Total Carbohydrate 40g 15%
Dietary Fiber 3g 12%
Protein 20g
Calcium 99mg 8%
*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 delicious one-dish crockpot recipe for Slow Cooker Pork Roast with Vegetables combines a sirloin roast with lots of veggies, seasoned to perfection with allspice and apple butter. It's the perfect meal for a fall dinner when it's raining outside and the wind is blowing.

Apple butter is made from apples that have been cooked down until the sauce is thick and rich. It adds intense apple flavor, a slight sweetness, and a little bit of tartness to this hearty recipe.

Ingredients

  • 1 (3 pounds) boneless pork sirloin roast
  • 3 tablespoons flour
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 acorn squash
  • 2 sweet potatoes (peeled)
  • 1 onion, chopped
  • 3 cloves garlic (thinly sliced)
  • 1/2 cup apple butter
  • 1/4 cup prepared horseradish
  • 2 tablespoons cornstarch
  • 1/2 teaspoon
  • 1/4 teaspoon pepper
  • 1 cup chicken broth
  • 1 teaspoon dried thyme leaves

Steps to Make It

  1. Sprinkle the pork roast with flour and salt.

  2. Heat the oil in a heavy skillet and saute the pork roast until browned on all sides, turning occasionally. This should take about 10 minutes.

  3. While that's cooking, cut the acorn squash into 8 wedges and remove the seeds. Do not peel. Peel the sweet potatoes and cut into chunks. Place the squash and the sweet potatoes in a 6 to 7-quart slow cooker. Top with the browned pork roast.

  4. In a small bowl, mix together apple butter, horseradish, cornstarch, allspice, pepper, chicken broth, and thyme. Pour into the slow cooker on top of the food.

  5. Cover the crockpot and cook on low for 7 to 9 hours or until pork and vegetables are tender. Slice the pork and serve with the vegetables and the sauce.

 

Nutrition Information

Calories: 410
Fat: 12 grams
Sodium: 200 mg
Vitamin A: 100% DV
Vitamin C: 30% DV