Slow Cooker Pork Roast and Potatoes for Idaho® Potatoes

For this recipe you will want to get a pork loin, which is quite thick, not a tenderloin, which is smaller and thinner, and will cook too quickly and may get tough.  This is another all-in-one meal, where you add all of the ingredients to the crockpot, set it, and you know the rest.  If you want to. Use multi-colored carrots you will have a very pretty dish.

While it all cooks together, I like to serve the pork on one side of the serving platter, and the vegetables on the other.  The potatoes pick up all of the flavors from the sauce and the meat, and also become fall apart tender.  If your Worcestershire sauce is gluten-free, then so is this whole dish.


1 cup dry white wine

1 cup less sodium chicken broth

½ cup chopped fresh flat-leaf parsley

2 tablespoons cider vinegar

2 tablespoons tomato paste

1 tablespoon minced garlic

1 tablespoon Worcestershire sauce

2 teaspoons chopped fresh rosemary or 1 teaspoon crumbled dried rosemary

Kosher salt and freshly ground pepper to taste

1 bulb fennel, trimmed, halved, cored and sliced lengthwise

1 large onion, halved and sliced

1 3-pound pork loin 

3 large Idaho® potatoes (about 2 pounds), peeled and cut into 1 ½-inch chunks

2 large carrots, peeled and sliced into 1-inch pieces



  1. In a large bowl, whisk together the white wine, chicken broth, parsley, vinegar, tomato paste, garlic, Worcestershire sauce, rosemary, and salt and pepper.
  2. Place the onions and fennel in the slow cooker. Place the pork on top. Then add the potatoes and carrots. Whisk the sauce again and pour over the whole thing.
  3. Cook on low for 6 to 8 hours until the pork is very tender and has reached an internal temperature of at least 140°F. 

  4. Remove the pork from the slow cooker and place on a cutting board. Use a slotted spoon to remove all of the vegetables, and place them on one half of a large serving plate. Slice the pork (it will likely fall apart, which is not only fine, but shows how tender it is!), and add to the other side of the serving plate.  Spoon some of the cooking juices over the pork and serve. You can strain and pass the rest of the cooking juices on the side.


Print Recipe

Yield: Serves 4 with ample leftovers

Katie Workman
Food Blogger
The Mom 100

Share this Recipe