Slow Cooker Pork Roast with Potatoes and Reblochon Cheese Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sear the pork roast in a hot skillet with a small amount of oil before placing it in the slow cooker. This creates a caramelized crust on the exterior of the meat that adds significant depth to the final dish. If you choose to sear the meat, ensure that the pan is very hot and that you brown all sides evenly for about two minutes per side before transferring the roast to the slow cooker.

The choice of potatoes matters for the final texture of the dish. Waxy potatoes, such as Yukon Gold or red-skinned varieties, hold their shape better during the long cooking time, preventing them from turning into mush.

If you prefer a thicker, more rustic sauce, you can use a starchy potato like a Russet, which will break down slightly and help thicken the cooking liquid as it mingles with the melted cheese and pork juices.

Variations

• Herb-Infused Roast: Add two sprigs of fresh rosemary or thyme to the slow cooker before cooking. The woody herbs infuse the pork with a classic aromatic quality that complements the richness of the Reblochon cheese perfectly.
• Garlic and Onion Roast: Incorporate four cloves of smashed garlic along with the onions. The garlic mellows during the slow cooking process, providing a subtle, sweet savory note that enhances the flavor of the pork roast.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Not recommended due to the texture change of the potatoes and cheese when thawed.

Reheat

Reheat in a saucepan over low heat until warmed through, adding a splash of water if needed.

If you have leftovers, allow them to cool to room temperature for no longer than two hours before transferring them to an airtight container. Properly stored, the dish will maintain its quality in the refrigerator for up to three days. When reheating, it is best to do so gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened too much during storage.

You can prepare the ingredients, such as chopping the potatoes and slicing the onions, the night before and store them in the refrigerator in separate containers.

However, do not combine the raw ingredients in the slow cooker insert until you are ready to start the cooking process. Storing the ingredients this way saves time in the morning, allowing you to simply assemble the slow cooker and start it without any last-minute prep work.

Serving ideas

Serve this dish directly from the slow cooker for a casual family meal, or transfer the pork and vegetables to a large, warmed serving platter for a more elegant presentation.

Spoon the creamy, cheese-infused sauce from the bottom of the slow cooker over the sliced pork and potatoes to ensure every serving is moist and flavorful. The dish pairs beautifully with a simple side of steamed green beans or a crisp green salad to balance the richness of the pork and cheese.

When serving, slice the pork roast against the grain into thick, generous pieces to showcase its tenderness. Be sure to spoon plenty of the potato and onion mixture alongside the meat, as these have absorbed all the savory goodness of the bouillon and cheese.

If you have any extra sauce in the slow cooker, do not let it go to waste; it is perfect for drizzling over crusty bread or even a side of roasted vegetables to enhance their flavor.

Frequently asked questions

Recipe card

Slow Cooker Pork Roast with Potatoes and Reblochon Cheese

Prep 10 minCook 4 hRest 10 minTotal 4 h 20 minServes 4

Ingredients

• 2 lb pork roast, trimmed of excess fat
• 4 medium potatoes, peeled and chopped into 1-inch chunks
• 2 medium onions, thinly sliced
• 1 cube bouillon cube, crumbled
• 8 oz Reblochon cheese, sliced

Instructions

1. Peel and chop the potatoes into uniform one-inch chunks to ensure even cooking. Thinly slice the onions. Prepare the pork roast by removing any excessive fat if necessary and patting it dry with paper towels.
2. Place the pork roast into the bottom of the slow cooker. Scatter the chopped potatoes and sliced onions around the roast. Sprinkle the crumbled bouillon cube evenly over the top of the meat and vegetables.
3. Arrange the sliced Reblochon cheese over the top of the roast and vegetables. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Ensure the pork reaches an internal temperature of 145°F (63°C). Let the meat rest for 10 minutes before serving.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

22 g

Fat

32 g

Fiber

3 g

Sugar

2 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.