Slow-Cooker Garlic Butter Pork Sirloin Roast with Potatoes and Carrots

This slow-cooker pork sirloin roast is the definition of set-it-and-forget-it. A tender, juicy pork roast is surrounded by buttery Yukon Gold potatoes and sweet carrots, all bathed in a rich garlic-herb gravy.

Just layer everything in the slow cooker, add a few pats of compound butter, and walk away. Hours later, you'll have a comforting, home-style dinner that tastes like you fussed—but you didn't.

This recipe turns a simple pork sirloin roast into a mouthwatering meal with minimal effort. The slow cooker does all the work, transforming the lean cut into fork-tender shreds that soak up the savory garlic-herb butter.

Baby Yukon Gold potatoes and thick-cut carrots cook alongside, absorbing the flavorful juices. It's a complete, hearty dinner that's perfect for busy weeknights or lazy weekends. Just dump everything in, set the timer, and let the slow cooker work its magic.

Ingredients

Why this recipe works

The slow cooker's low, steady heat breaks down the connective tissue in the pork sirloin roast, turning a lean cut into melt-in-your-mouth tender meat. Cooking on low for 8 hours allows the natural juices to create a rich, savory broth that keeps the pork moist and infuses the vegetables with flavor.

The garlic-herb compound butter melts slowly over the roast, basting the meat and vegetables in a fragrant, buttery sauce. This simple addition adds layers of flavor without any extra steps. The result is a deeply satisfying dish that tastes like it simmered all day—because it did.

Notes and substitutions

Pork sirloin roast is a lean, boneless cut that works beautifully in the slow cooker. It's less fatty than pork shoulder, so it benefits from a long, moist cooking method.

If you prefer a richer, more indulgent result, you can substitute pork shoulder or butt, but increase the cooking time by 1 to 2 hours for optimal tenderness.

Baby Yukon Gold potatoes are creamy and hold their shape during long cooking. If you only have larger Yukon Golds, cut them into 1 1/2-inch chunks.

Heirloom carrots add a vibrant color and sweet flavor; regular carrots work just as well. The garlic-herb compound butter can be store-bought or homemade—just ensure it's well chilled so it's easy to slice.

• pork sirloin roast: pork shoulder or pork butt (increase cook time by 1-2 hours for extra tenderness)
• baby Yukon Gold potatoes: red potatoes or fingerling potatoes, halved if large
• heirloom carrots: regular carrots, peeled and cut into 2-inch chunks
• garlic-herb compound butter: 4 tablespoons unsalted butter mixed with 2 minced garlic cloves and 1 teaspoon dried herbs (thyme, rosemary, or parsley)

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Measuring spoons
• Serving spoon