Let time do the cooking instead of you! Slow-roasted meat gets all the love in this recipe. Succulent garlic, savory rosemary, and even the humble bay leaf create a mélange of flavors that melt in your mouth. And the pan drippings make the base for an out-of-this-world cream gravy.
February 15 2016 by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Main course, Meal
Let time do the cooking instead of you! Slow-roasted meat gets all the love in this recipe. Succulent garlic, savory rosemary, and even the humble bay leaf create a mélange of flavors that melt in your mouth. And the pan drippings make the base for an out-of-this-world cream gravy.
USMetric
6 servingservings
Ingredients
Pork roast
- 2 lbs 900 g pork shoulder or pork roast
- ½ tbsp ½ tbsp salt
- 1 1 bay leafbay leaves
- 5 5 black peppercornblack peppercorns
- 2½ cups 600 ml water
- 2 tsp 2 tsp dried thyme or dried rosemary
- 2 2 garlic clovegarlic cloves
- 1½ oz. (71⁄3 tbsp) 45 g (110 ml) fresh ginger
- 1 tbsp 1 tbsp olive oil or coconut oil
- 1 tbsp 1 tbsp paprika powder
- ½ tsp ½ tsp ground black pepper
Creamy gravy
- drippings from the meat
- 1½ cups 350 ml heavy whipping cream
This recipe has been added to the shopping list.
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Instructions
Preheat the oven to low heat: 200°F (100°C).
Place the meat in a deep baking dish and season with salt. Add water to cover 1/3 of the meat. Add bay leaf, peppercorns, and thyme. Place the baking dish in the oven for 7–8 hours, covered with aluminum foil.
If you're using a slow cooker, do the same thing in step 2 but only add 1 cup of water. Cook for 8 hours on low or 4 hours on high.
Remove the meat from the baking dish, and reserve the pan juices in a separate pan.
Turn the oven up to 450°F (220°C).
Grate or finely chop garlic and ginger in a small bowl. Add oil, paprika, and pepper and stir well to combine.
Rub the meat with the garlic/herb mixture.
Return the meat to the baking dish and roast for about 10–15 minutes, or until golden brown.
Cut the meat into thin slices and serve with the creamy gravy and side dishes of your choice.
Gravy
Strain the reserved pan drippings to remove any solids. Boil and reduce to about half the volume.
Pour into a pot with the whipping cream and bring to a boil. Reduce the heat and let simmer for about 20 minutes or to your preferred consistency.
Tip!
Let the recipe work for you! There are a few different ways to use the long-cooking time to your advantage. You can either start it early in the morning and put the finishing touches on in time for dinner. Or you can start in the evening: slow-cook it overnight, and just set the roast aside in the fridge during the day. Make the sauce and do the final cooking when you get home.
More slow cooker recipes
- Creamy venison stew
- Old fashioned beef stew
- Keto pulled pork with roasted tomato salad
- Keto carnitas
- Low carb goulash with butter-fried cabbage
- Low carb Indian lamb stew
- Oxtail Stifado
- Keto BBQ ribs with creamy squash salad
- Orange-braised pork
- Boeuf Bourguignon with cauliflower mash
- Italian beef tips
- Low carb ground turkey chili
- Keto chili and tortillas
- Pulled Indian beef with low carb roti bread
- Mexican pulled chicken
- Keto crack chicken
- Stifado (Greek meat and onion stew)
- Keto pulled pork sandwich
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
52 comments
- 2 comments removed
3
Hugh
February 19 2016
This sounds good and I may try it. But I'm puzzled by the title "Slow-cooker Pot Roast."
To me, a "slow-cooker" is a specialty appliance. A standalone electric pot designed to be plugged in and left to safely (and slowly) cook unattended on the counter all day, or sometimes overnight. It seems like it might work for this recipe.But, unless I'm missing something, the recipe text specifies setting a regular oven to a low temperature (sometimes called a "slow oven" temperature) and cooking the dish that way all day or overnight. Though it should be okay, I would hesitate to leave my oven on that long completely unattended, even at a very low temperature.
Can a slow cooker (electric pot) be used instead of an oven for this recipe, at least until the final steps?
And thanks for all the new recipes. I'm really enjoying them.
Reply: #4
4
Reply to comment #3 by Hugh
Inger Swanberg Team Diet Doctor
February 22 2016
Hugh,
Thank you for your comment!
To clarify things, I changed the title to "Slow-Cooked..." –no specialty appliance required, but if you have a slow-cooker it would be useful, and then finish up with the final steps in the oven. We don't recommend leaving the oven on unattended.
5
Sherri
February 25 2016
I tried this last weekend and it was delicious - I actually made 2 roasts so we would have leftovers for other meals. My husband loved it and he is not a fan of gravies! Slow cooking is not new to me, we do it quite often but I had never used an herb mix like this.
Like Hugh, thanks for all of the new recipes; they are great. I am going to try the egg wraps with crispy shrimp salad next.6
Rasmus
March 10 2016
Gravy option.
We often do the same kind of gravy whenever we make roasts.
Sometimes we fry some quartered mushrooms on the pan first then add the reduced drippings and cream.
Best mushroom sauce ever.7
Melinda
March 15 2016
Is the pot covered for the long slow part of the cooking?
- 1 comment removed
9
Michael
March 27 2016
Is the rind meant to be crispy? We did this and the rind came out all soggy.
10
Yvonne van der Westhuizen
May 12 2016
For how long will you keep it in a slow cooker?
Mine is still unused but really eager to start using it!
Anymore slow cooker recipes please!
Appreciat.11
Karen
June 22 2016
Cooking with herbs is new to me. How do you know what kind of herbs to use with this dish?
12
Nancy
July 20 2016
I have the same question. I don't see a specific "herb mix" listed in the recipe? I'm not sure what Sherrie from Feb is referring to. Does anyone know?
Replies: #15, #16
13
Shelly
December 28 2016
Lid ON or OFF? Please?
Reply: #14
14
Reply to comment #13 by Shelly
Stephen
January 11 2017
Always on
15
Reply to comment #12 by Nancy
Stephen
January 11 2017
Would be the salt, pepper, thyme or sage and paprika mix together and rub on the roast
16
Reply to comment #12 by Nancy
Sandra
March 19 2017
I assume it's:
2 teaspoons dried thyme or dried rosemary
2 garlic cloves
40 g fresh ginger
1 tablespoon olive oil or coconut oil
1 tablespoon paprika powder
½ teaspoon ground black pepper
As per the recipe (the phase II part of cooking the meat)17
Kevin
November 11 2017
Made this and it is terrific. Used a crock pot and slow cooked for 8 hours.
Added a little rosemary to the sauce after adding in the cream. Also added some truffle oil and later seared some mushrooms and added the sauce to it then reduced further. Would like to try it with some sherry next time. The meat pulled apart when trying to remove it from the pot and was a little dry. Wondering if searing would prevent that a little. The ginger seemed in excess, but was not!18
Michelle
December 11 2017
Instead of pouring the drippings into the hwc, can I do it the opposite way?
19
Susan
January 31 2018
Fat side up or down? Am slow-cooking this now in a roasting pan with lid with the fat side up so it will drip into the meat. Thinking to flip it to fat side down when roasting later. What did you do?
20
ReginaLynn
March 15 2018
I didn't read the instruction the day before and got home to realize it said 8 hours! Thank the goodness I have a instant pot! The gravy was also a pain in the bunda. Didn't have enough time for it so I added some Xanthan Gum. Let me tell you, only use like a tsp and a half or you get runny snot gravy, lol. I will definitely make this again and retry the gravy to get it exact.
21
Daniela Dimech
April 14 2018
How many grams per serving
Reply: #22
22
Reply to comment #21 by Daniela Dimech
Peter Biörck Team Diet Doctor
April 14 2018
Hi Daniela!
Choose one serving and metric in the menu on the left hand side and you will get the answer...
How many grams per serving
23
Hanna
April 29 2018
Seems a bit long for pork in a slow cooker? It does not get dry ??
24
Jarod
May 6 2018
Anyone know how to thicken the gravy? I followed all the steps but still get very runny watery gravy. Thank you
25
Nikita
July 31 2018
This is the first recipe I’ve tried in a slow cooker. I seared the meat a bit before I put it in the cooker. It was delicious!! Thanks for sharing this
26
Shamara
August 22 2018
Can i do this with a beef roast?
27
Gaylen
October 4 2018
I cooked this in the slow cooker for 7 hours. As I added the salt to the pot at the beginning of cooking I knew that 2 tsp sounded like too much. But I thought that maybe pork shoulder required salt to break down the tissue. The meat turned out nicely if a bit too salty but the real tragedy was that the pan dripping reduction was WAY TOO salty and ruined the cream gravy. Bummer. I'll use 1/2 tsp salt the next time.
28
Aly
January 12 2019
I want to try this recipe this week and was wondering if 2 or 3 slices was 3g of carbs. We are trying hard to stick to 20g a day so I'm trying to figure out the correct portion size of this before I serve it in a few days.
Replies: #29, #39
29
Reply to comment #28 by Aly
Kristin Parker Team Diet Doctor
January 13 2019
That is going to depend on how thick or thin your slices are. The whole recipe as written makes 6 servings.
Reply: #46
30
Zane
March 2 2019
Hey, we are just doing our shop with our custom meal plan and noticed that the brussel sprouts pictured are not in the recipe, and therefore don't shop up in the shopping list. Just as well Wifey is on the ball!!
31
Sally
March 10 2019
This recipe needs some assistance. It really is not easy to follow. Crock pot? Everything in first? Paprika when? Fresh ginger how? Some of us need a bit more guidance!
Reply: #32
32
Reply to comment #31 by Sally
Kristin Parker Team Diet Doctor
March 11 2019
This recipe needs some assistance. It really is not easy to follow. Crock pot? Everything in first? Paprika when? Fresh ginger how? Some of us need a bit more guidance!
Step 6 addresses the ginger as well as adding the rest of the herbs in that step.
33
Vicki Goudie
March 26 2019
Do you put Algol on th roast in the slow cooker?
Reply: #35
34
Vicki Goudie
March 26 2019
Do you wrap the roast in alfoil before putting in slow cooker?
35
Reply to comment #33 by Vicki Goudie
Vicki Goudie
March 26 2019
Do you put Alfoil on the roast in the slow cooker?
36
Christine
April 8 2019
This recipe is now in my family repertoire. It's delicious and so easy.
37
Barbara
April 20 2019
Anyone know how long you would cook this for when using an Instant Pot?
Reply: #38
38
Reply to comment #37 by Barbara
Kristin Parker Team Diet Doctor
April 22 2019
Anyone know how long you would cook this for when using an Instant Pot?
While we have not tested this in the Instant Pot, most roast recipes do well with 35-50 minutes, depending on how big the roast is.
39
Reply to comment #28 by Aly
Diane
June 10 2019
5 oz uncooked would be a serving. Weigh up the cooked meat and divide it by how many servings you're making.
40
Claire
June 22 2019
I just did a slightly modified version my slow cooker, without the creamy gravy as we don’t do much dairy, and it went down very well. Easy and tasty. And complemented with crispy broccoli and cauliflower. Will definitely do again.
41
Leslie
July 21 2019
This was a delicious recipe! I loved the garlic/ginger/smoked paprika combination. I didn’t find it until about an hour before dinner so I pulled out my trusty pressure cooker and made a few modifications. 1 C water in pressure cooker then a sprig of rosemary, handful of thyme, bay leaf, peppercorn. I made a paste out of the olive oil and other spices and rubbed it over the roast. Gently set the roast on the twigs, sealed it up and cooked on high for 30 minutes. Poured the juices off and made the gravy. Turned out flavorful, juicy and tender!
42
Draven Canter
September 25 2019
Should the bay leaves be crushed? Leave them whole? Put them on the meat? Put them in the water?
Reply: #43
43
Reply to comment #42 by Draven Canter
Kristin Parker Team Diet Doctor
September 25 2019
Should the bay leaves be crushed? Leave them whole? Put them on the meat? Put them in the water?
Bay leaves are added in step 2, they are added whole so they can be removed after cooking.
44
fanziyi.app
December 4 2019
What’s the difference between pork shoulder vs pork roast used in this recipe?
Reply: #45
45
Reply to comment #44 by fanziyi.app
Kristin Parker Team Diet Doctor
December 4 2019
What’s the difference between pork shoulder vs pork roast used in this recipe?
"Pork roast" is frequently a loin roast rather than the shoulder. You can use either one in this recipe.
46
Reply to comment #29 by Kristin Parker
Keith
January 25 2020
That is going to depend on how thick or thin your slices are. The whole recipe as written makes 6 servings.
I would instead say it depends how much gravy you put on your slices when you serve it, not so much how thick or thin the slices are as there are no carbs in the roast, but the heavy cream.
47
Andrew
November 5 2020
I'm really struggling. When I first started I was able to get into Ketosis within 3 days. I was in keto for a few weeks, then two weeks ago I had a few low carb beers at a Rodeo and ever since I cant get back into ketosis. Im watching how many carbs im eating and its between 12 and 25 carbs a day. I follow the meal plans on this site, I test like 15 times a day with the pee strips but I cant get back into ketosis! HELP ME!!!!! I dont know what to do and am so frustrated I want to quit the diet, what am I doing wrong! Im exercising daily for about an hour and a half a day, I literally dont know whats wrong. Does anyone have any insight?
Reply: #48
48
Reply to comment #47 by Andrew
Kristin Parker Team Diet Doctor
November 6 2020
I'm really struggling. When I first started I was able to get into Ketosis within 3 days. I was in keto for a few weeks, then two weeks ago I had a few low carb beers at a Rodeo and ever since I cant get back into ketosis. Im watching how many carbs im eating and its between 12 and 25 carbs a day. I follow the meal plans on this site, I test like 15 times a day with the pee strips but I cant get back into ketosis! HELP ME!!!!! I dont know what to do and am so frustrated I want to quit the diet, what am I doing wrong! Im exercising daily for about an hour and a half a day, I literally dont know whats wrong. Does anyone have any insight?
The urine strip tests are not very accurate. You may find this reassuring.
http://www.tuitnutrition.com/2016/01/dont-be-a-ketard1.html49
Mary
January 6 2021
I haven't made this one in a while. Without the gravy, the meat is dry and bland, although tender with the fatty cut. The next day it was even better and the gravy mixed with the ginger, chile mix made it really good. Like a bowl of delicious red chile! The ginger does it.
Reply: #51
50
Mary
January 6 2021
One more thing. I use aleppo chile,dried.
51
Reply to comment #49 by Mary
Crystal Pullen Team Diet Doctor
January 6 2021
I haven't made this one in a while. Without the gravy, the meat is dry and bland, although tender with the fatty cut. The next day it was even better and the gravy mixed with the ginger, chile mix made it really good. Like a bowl of delicious red chile! The ginger does it.
That does sound yummy! Thank you for sharing!
52
Tracey
April 18 2021
I just noticed the recipe doesn't scale cooking time with increased size of the roast. I'm cooking 4.5lbs and I could get the ingredients to scale in size. But not the cooking time. Could you please provide length of cooking time required per pound of meat and also the finished meat temp to the recipe to make it more complete?
53
Linda
May 23 2021
Step 2 mentions thyme and step 6 mentions herbs however the ingredients only list thyme / rosemary once. So what herbs and quantity you add to the rub?
Reply: #54
54
Reply to comment #53 by Linda
Crystal Pullen Team Diet Doctor
May 24 2021
Step 2 mentions thyme and step 6 mentions herbs however the ingredients only list thyme / rosemary once. So what herbs and quantity you add to the rub?
Thank you for bringing this to our attention! Our team updated the recipe to remove "herbs" from Step 6.
55
Ella Menendez
April 9 2022
And where is the paprika added? Thanks!
