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+ servings
5 from 3 votes

Slow Cooker Pork Roast with Veggies and Gravy

A boneless pork shoulder or butt slow cooked over fresh parsnips, onions, and green bell peppers with an apple-spice gravy on the side.
Prep Time30 mins
Active Time6 hrs
Total Time6 hrs 30 mins
Course: Main Course
Cuisine: American
Keyword: fresh veggies, gravy, pork roast, slow cooker
Yield: 6 people
Calories: 267kcal


  • 1 1/2 to 2 lb. boneless pork shoulder or butt
  • 1 Tbsp. cooking oil
  • 2 cups parsnips, chopped into 1/2" pieces
  • 1 green bell pepper, chopped into 1/2" pieces
  • 1 medium onion, chopped into 1/2" pieces
  • 1 cup celery, chopped into 1/2" pieces
  • 3 Tbsp. Minute tapioca
  • 1 cup frozen apple juice, thawed
  • 1/3 cup water
  • 1 tsp. beef bouillon powder
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/2 tsp. pepper


  • Trim off fat from roast. In a large skillet or dutch oven, brown all sides of roast in cooking oil on medium heat.
  • In the slow cooker, combine parsnips, green bell pepper, onion, and celery. Sprinkle tapioca on top.
  • In small bowl combine apple juice concentrate, water, bouillon powder, cinnamon, salt, and pepper. Whisk together and pour over vegetables. Place browned roast on top of vegetables.
  • Cover and cook on low-heat setting for 10 - 12 hours, or on high heat-setting for 5 - 6 hours. Transfer the roast and vegetables to serving platter. Pour cooking juices into gravy boat and drizzle some over roast. Reserve rest of gravy for passing around the table. Enjoy!


Calories: 267kcal