Slow-Cooker Garlic Butter Pork Sirloin Roast with Potatoes and Carrots Step-by-step instructions

Before you start

Before starting, pat the pork sirloin roast dry with paper towels. If the roast is tied, remove the twine. Halve the baby Yukon Gold potatoes and cut the heirloom carrots into thick, even pieces (about 2 inches long).

If using a store-bought garlic-herb compound butter, slice it into four equal medallions. Have a 6-quart slow cooker ready. No other prep is needed—this recipe is truly dump-and-go.

Instructions

Layer the Ingredients

1. 1Layer the Roast and Vegetables
   Place the pork sirloin roast in the center of a 6-quart slow cooker. Arrange the halved baby Yukon Gold potatoes and thick-cut heirloom carrots around the roast, tucking them snugly against the meat.
   Look for The roast sits in the middle, surrounded by vegetables.
   Tip Cut any larger potatoes in half so they cook evenly.
2. 2Add the Garlic-Herb Butter
   Place the four medallions of garlic-herb compound butter evenly across the top of the pork roast. They will melt as the slow cooker heats, basting the meat and vegetables in rich, herby flavor.
   Look for Butter medallions sit on top of the roast.
   Tip If using homemade compound butter, ensure it is well chilled so it holds its shape while placing.

At this stage, the raw pork roast sits in the center of the slow cooker, surrounded by halved potatoes and thick carrot chunks. The garlic-herb butter medallions are placed on top, ready to melt.

The scene is neat and colorful—pink pork, golden potatoes, orange carrots, and pale butter. Everything is ready for the long, slow cook.

Slow-Cook on Low

3. 3Slow-Cook on Low
   Cover the slow cooker and cook on low for 8 hours, or until the pork is fork-tender and reaches an internal temperature of at least 145°F (63°C). The vegetables should be tender when pierced with a fork. Let it rest for 3 minutes before slicing.
   Look for The pork shreds easily and the vegetables are tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during cooking to keep the heat steady.
4. 4Let the Meat Rest
   Once the pork reaches 145°F (63°C), turn off the slow cooker and let the roast rest in the pot for at least 3 minutes. This allows the juices to redistribute, keeping the meat moist and flavorful.
   Look for The roast rests in the warm pot.
   Tip Resting is essential for a juicy roast—don't skip it.

After 8 hours on low, the slow cooker is filled with tender, bubbling meat and vegetables. The aroma of garlic and herbs fills the kitchen. The pork is fork-tender and reaches 145°F (63°C). The potatoes and carrots are soft and have absorbed the buttery juices. The cooking liquid is a rich, savory gravy.

Shred and Serve

5. 5Shred the Pork
   Use two forks to shred the pork sirloin roast directly in the slow cooker. Stir the shredded meat into the buttery juices so every bite is coated in the garlic-herb gravy.
   Look for The pork shreds into tender, juicy pieces.
   Tip For larger chunks, shred less; for finer texture, shred more.
6. 6Serve and Enjoy
   Spoon the shredded pork, potatoes, and carrots onto warm plates. Drizzle with extra cooking juices from the slow cooker. Serve immediately, optionally with buttered egg noodles or crusty bread.
   Look for The dish is steaming and fragrant.
   Tip Taste and season with salt and pepper before serving, if needed.

The pork shreds into succulent strands, mixing with the buttery sauce. The potatoes and carrots are coated in the glossy gravy. The dish is ready to serve—steaming, fragrant, and inviting. The final texture is fork-tender meat, creamy potatoes, and sweet carrots, all in a rich, garlicky butter sauce.

Common mistakes

One common mistake is lifting the lid to check on the food, which lets heat escape and extends cooking time. Trust the process and keep the lid on. Another is using a lean cut that's too large—pork sirloin is perfect, but if you use a larger roast, adjust the cooking time accordingly.

Also, don't skip the compound butter; it's what gives the dish its signature flavor. Finally, be sure to cut the vegetables into similar-sized pieces so they cook evenly.

How to tell it’s done

The pork is done when it reaches an internal temperature of at least 145°F (63°C) and shreds easily with a fork. The vegetables should be tender when pierced with a knife or fork. The meat should be moist and juicy, not dry.

Because the slow cooker cooks on low, the pork will remain tender even if it cooks a little longer, but be careful not to overcook it to the point of dryness. Letting the roast rest for 3 minutes before shredding helps retain its juices.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest