Slow Cooker Pork Sirloin Roast Recipe

Slow cooker pork sirloin roast sliced in gravy with red potatoes, onions, and fresh rosemary.

5 from 2 votes

Slow Cooker Pork Sirloin Roast Recipe

Tender, juicy slow cooker pork sirloin roast cooked with red potatoes, onions, rosemary-garlic butter, and a flavorful balsamic cooking liquid that turns into an easy gravy. With about 10 minutes of prep, this cozy pork roast dinner is simple, hands-off, and perfect for Sundays or chilly nights.

Prep Time10

Cook Time3

Total Time3 10

Course: Dinner

Cuisine: American

Keyword: Tender Slow Cooker Pork Sirloin Roast with Potatoes

Servings:

Calories: 445kcal

Author: Sharon Farnell

Equipment

large crockpot/slow cooker

Ingredients

1 2 lb boneless pork sirloin roast
3 sprigs fresh rosemary, finely chopped
6 cloves garlic, minced
1 stick butter, softened
2 cups chicken stock
2 tablespoon balsamic vinegar
coarse salt and freshly ground pepper
2 lbs red potatoes, quartered
1 small onion, thinly sliced
2 tablespoon cornstarch and 2 tablespoon water (slurry, for adding at end of cooking time)

Instructions

Mix softened butter with rosemary and garlic.
Pat pork dry, coat with the butter mixture, and season with salt and pepper.
Add potatoes, onion, chicken stock, and balsamic to the slow cooker, then place pork on top.
Cover and cook on HIGH for about 2½–3 hours or LOW for about 4–5 hours, until the thickest part of the pork reaches 145°F. Start checking early, since slow cookers vary and pork sirloin is lean and can dry out if overcooked. Rest 10 minutes before slicing.
Remove pork and rest 10 minutes.
Taste potatoes and season as needed.
Whisk together 2 tablespoon cornstarch + 2 tablespoon water, stir into the cooking liquid and potatoes until thickened.
Slice pork and serve with potatoes and gravy.

Notes

Cook to temperature, not just time. Slow cookers can vary quite a bit. Start checking a 2 lb pork sirloin roast early and remove it when the thickest part reaches 145°F. It will generally take about 2½–3 hours on HIGH or 4–5 hours on LOW.
Don’t overcook the pork. Pork sirloin is much leaner than pork shoulder or butt, so it won’t benefit from cooking all day and can become dry if taken much past 145°F.
Start with refrigerated pork. For safe, even slow cooking, use a thawed roast straight from the refrigerator rather than starting with frozen pork.
Let it rest. Rest the pork for about 10 minutes before slicing to help it stay juicy.
Adjust the gravy as needed. After adding the cornstarch slurry, give the gravy a few minutes to thicken. If you want it thicker, add a little more slurry.
Potato size matters. Cut the potatoes into similarly sized pieces so they cook evenly and are tender by the time the pork is done.
Slice, don’t shred. Pork sirloin roast is a lean cut and is best served sliced across the grain rather than cooked until shreddable.

Nutrition