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This Crock-Pot Garlic Rosemary Pork Roast is tender, juicy and so simple to make. Serve it with roasted vegetables, and you’ve got delicious, healthy dinner!


One of my favorite meals to make in the Crock-Pot is pork roast. I mean, I love just about anything made in the slow cooker, but pork is relatively inexpensive, and you can make a large roast one day and live off of the leftovers the rest of the week. That works for me!

Up until a few years ago, I always made pork roast in the oven, but the slow cooker is so much better. Just start it early in the day, and a few hours later, you’re ready to eat. Best of all, the roast is tender, juicy and never dry!

As much as I love to work with different spices, I always keep the seasonings simple with roast pork. That way, we can get creative with the leftovers and not feel like like we’re having the same thing every day.

So basically, I just add some onions, rosemary, sea salt, pepper and garlic — lots and lots of garlic! I just add the whole cloves to the top and sides of the roast, and when they’re all nice and golden, I mash the cloves with a fork.


By this time, the roast is basically done, and it’s easy to shred with a fork. After you shred the meat, just let it hang out in the awesome juices until you’re ready to eat.


Roast pork and mashed potatoes make an amazing combo, but if you want to keep dinner as simple as possible, just make some sheet pan roasted veggies, instead. Use your favorite vegetables, and you’ve got a delicious and healthy low-carb dinner that the whole family will love!


How to Make Crock-Pot Garlic Rosemary Pork Roast

5 from 2 votes

Crock-Pot Garlic Rosemary Pork Roast

By: Dee
Pork roast cooked in the Crock-Pot with onions, garlic and rosemary is tender, juicy and delicious!
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 10 people


  • 1 4 pound pork loin roast
  • 1 tablespoon olive oil
  • 5 whole garlic cloves, peeled
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons dried rosemary
  • 1 whole yellow or white onion, peeled and roughly chopped
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  • Add the olive oil to the bottom of a 6 or 7-quart slow cooker, and top with chopped onions
  • Place pork roast on top of onions, then add garlic cloves to the top and inside, if the roast is tied
  • Season with sea salt, pepper and dried rosemary, then drizzle a little extra olive oil over the top 
  • Cover and cook for 3 hours on high or 6  hours on low, until roast is tender and internal temperature is 150 to 160 degrees. 
  • Mash garlic, with a fork, over the roast, then shred or cut roast into smaller pieces, and mix with the juice. If the roast is tied, remove string before shredding 
  • Turn heat to low, and let simmer until ready to serve
  • Season with additional salt and pepper, if needed 


Calories: 140kcal, Fat: 1g, Sodium: 232mg, Potassium: 3mg, Vitamin A: 15IU, Vitamin C: 0.2mg, Calcium: 5mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main
Cuisine: American
Like this? Leave a comment below!

We had this awesome Crock-Pot garlic rosemary pork roast yesterday, and now, it’s all about the leftovers.  I can’t wait to show you the soup I made with the leftover pork for dinner tonight.

And tomorrow, I think we’ll have some pork carnitas — yum!

Happy Cooking,

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Recipe Rating


  1. Barbara says:

    I made this today, and was it ever good! It was moist and very tender. I added a layer of carrots over the onions to make it a one-dish meal for tonight. I browned the loin, then put it over the carrots. My roast was only 3-1/4#, so I adjusted the time to 5-1/2 hours. Hubby comes home on his dinner break, and I was able to have dinner on the table by the time he was ready to eat. When I roast a loin in the oven, sometimes it isn’t done in time (ugh!). Hubby commented that it was “very good”; he only comments when he really, really, really likes something. This recipe is a lifesaver! I strained the juices. Tomorrow I will skim the fat off, then make gravy with the juices to go over the reheated pork.5 stars

    1. Dee says:

      Thank you SO much, Barbara! I’m happy both of you enjoyed the pork roast!

  2. Jeanette says:

    Can I use fresh rosemary?

    1. Dee says:

      Yes — fresh rosemary would be wonderful!

  3. Marsha Layman says:

    There are two different cooking times in this recipe. Is the roast in the crockpot for two or three hours?

    1. Dee says:

      It should be at least 3 hours. The time didn’t convert correctly, but I’ve fixed it now. So sorry about that! 🙂

  4. Miz Helen says:

    I love the addition of Rosemary to this awesome Pork Roast. Hope you are having a great day and thanks so much for sharing your awesome post with us at Full Plate Thursday.
    Come Back Soon!
    Miz Helen5 stars

  5. Des @ Life's Ambrosia says:

    Rosemary and pork is one of my favorite combos! This looks wonderful!

  6. Lora @savoringitaly says:

    That is a great looking pork roast! We just made one for NY Day…now I want to make it again in the slow cooker! I love the pork carnitas recipe!!!

  7. Dorothy at Shockingly Delicious says:

    Pork roast is so versatile. I bet these flavors will be perfect!

    1. Dee says:

      You are so right about that — You can do so many things with pork!

  8. Anna @ Crunchy Creamy Sweet says:

    I am all in for a roast in slow cooker. Looks so tender and juicy! Yum!

    1. Dee says:

      It’s so tender and juicy this way — thanks!

  9. Erin @ The Speckled Palate says:

    Look at that roast! I absolutely adore pork in the slow cooker, and I have a feeling my family will love all the garlic and rosemary in yours. 😀 Well done.

    1. Dee says:

      Thank’s Erin. Slow cooker roasts are the best!

  10. Erren says:

    I want this for dinner now!

    1. Dee says:

      I don’t blame you — It’s so good!