Slow Cooked Pork Roast


I needed an easy meal this week for a busy night, and this recipe fit that bill!  I’m not sure that I like this recipe as much as this Perfect Slow Cooked Pot Roast (that stuff is just amazing…. ) but my house smells like heaven, my meal is all cooked for dinner, and I’ve paid less than a third of what it would cost to feed my family at McDonald’s.  So, pull out Mrs. Potts and get ready to start cooking!


Slow Cooked Pork Roast


  1. 4-5 lb. Boston Butt Roast (we used bone in, because the meat manager thought those have more flavor ~ if you’d prefer it without the bone expect to pay about $.20 more per lb.)
  2. 3 garlic cloves, crushed
  3. 1/2 cup carrots
  4. 3-4 potatoes sliced
  5. 1 onion cut up in slices
  6. 5 tablespoons worcestershire sauce


  1. Cut potatoes, and carrots, place on the bottom of the slow cooker.
  2. Trim fat from roast, place on top of veggies and season with salt and pepper.  Drizzle worcestershire over top the roast, and place garlic and onion slices on top of the roast.
  3. Cook on low8 hours.
  4. Serve. . . how easy was that?



Recipe adapted from Spark Recipes.  Thanks to I Heart Publix for the coupon matchups, and check out $5 Dinner Mom for more bargain meal deals!  If you need a little more menu inspiration, go HERE.



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  1. When do you put in the soup starter?

    • I’m so sorry Lelia! I had drafted the post and thought I was going to use the soup starter, but the more I looked at reviews (and then opened the can…) I decided not to use it. I bought the garlic one, and thought it would be more of a dark brothy, but it was like a cream of mushroom kind of mixture (and we never like the cream of mushroom roasts!)

      Thank you for catching that…. I updated the post!

      • Hey Laurie, the recipe starters is still in the list of ingredients 🙂 So you didn’t replace it with other kind of broth or soup?

        • I didn’t ~ after reading through the comments and reviews on this post (, I decided to do it without any additional juice. The pork makes tons of juice itself (you’ll be surprised ~ I was!), and it worked out perfectly. I’ve been trying to get my recipe ingredients/posts ready early, and thought I had updated it correctly but messed that one up completely! (I just wasn’t convinced when I opened the can that it was what I was looking for…. I kind of which I’d grabbed the mushroom one to see if it was more like the Campbell’s Beefy Mushroom Soup. If you absolutely feel like you can’t do a roast without additional liquid (even though it really will be fine!), the Campbell’s Beefy Mushroom soup makes such a good roast also.

          Sorry for the confusion!

          • No need to apologize – you are human like the rest of us! 🙂 Thanks for the additional info. I agree with you – I prefer the Beefy Mushroom or Golden Mushroom over the regular cream of mushroom soup. Btw, you are the new hero in our household. My kids and I are all sick and I have been looking for new comfort food recipes. I have made three you posted in the last week and they were all delicious!

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