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

Before you start

Before you start, make sure your slow cooker is clean and ready. Cut the baby Yukon Gold potatoes in half and peel and cut the carrots into 2-inch pieces. Measure out the gravy and cut the butter into pats. If you plan to serve the brioche slider buns, toast them just before serving.

There's no need to preheat the slow cooker; just place the ingredients in as directed. This recipe is truly dump-and-go, so you can prep everything in under 15 minutes and let the slow cooker work its magic.

Instructions

Layer and Pour

1. 1Layer the Roast and Vegetables
   Place the pork sirloin roast in the center of the slow cooker. Arrange the halved baby Yukon Gold potatoes and thick-cut carrots around the roast, tucking them snugly against the meat.
   Look for The roast sits centered, surrounded by vegetables in a single layer.
   Tip For even cooking, keep the vegetables in a single layer around the roast, not piled on top.
2. 2Pour the Gravy and Add Butter
   Pour the savory brown bone-broth gravy evenly over the roast and vegetables. Dot the top of the roast with the pats of unsalted butter.
   Look for The gravy coats the meat and vegetables, with butter melting on top.
   Tip Use room-temperature butter for even melting, or just let it melt during cooking.

At the end of this phase, the slow cooker contains the pork roast centered, surrounded by halved potatoes and carrot chunks, all covered with gravy and dotted with butter.

The ingredients should be arranged in a single layer as much as possible to ensure even cooking. The gravy may not cover everything completely—that's fine, the steam will circulate and cook the top.

Slow-Cook and Shred

3. 3Slow-Cook Until Fork-Tender
   Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the pork is fork-tender and shreds easily. The vegetables should be tender when pierced with a knife. Let it rest for 3 minutes before slicing.
   Look for The pork is fall-apart tender and the vegetables are soft but not mushy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during cooking—each peek adds 20 minutes of cook time.
4. 4Shred the Pork
   Once the pork is tender, transfer it to a cutting board and let it rest for at least 3 minutes. Then use two forks to shred the meat into bite-sized pieces, discarding any excess fat.
   Look for The meat pulls apart easily with minimal resistance.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For chunkier shreds, pull the pork into larger pieces; for finer shreds, use a fork to fluff.
5. 5Return the Shredded Pork to the Slow Cooker
   Return the shredded pork to the slow cooker and stir gently to combine with the gravy and vegetables. Let everything heat through for about 10 minutes on LOW. Let it rest for 3 minutes before slicing.
   Look for The pork is coated in gravy, and the vegetables are evenly distributed.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the gravy seems thin, leave the lid off for the last 15 minutes to thicken slightly.

After the long, slow cook, the kitchen smells richly savory. The pork is fork-tender and pulls apart with ease, and the potatoes and carrots are soft but intact. The gravy has darkened to a glossy mahogany and coats the meat and vegetables. The shredded pork is returned to the pot and mixed gently with the vegetables.

Serve and Enjoy

6. 6Serve with Toasted Brioche Slider Buns
   Spoon the shredded pork, potatoes, and carrots onto plates. Serve with toasted brioche slider buns on the side for sopping up the rich gravy.
   Look for The dish is steaming hot, with glossy gravy coating every component.
   Tip Toast the brioche buns just before serving to keep them crisp.

The final dish is a steaming, hearty bowl of shredded pork, potatoes, and carrots bathed in rich brown gravy. The brioche slider buns are toasted and ready to soak up the sauce. Everything is hot, tender, and deeply flavorful—a perfect comfort meal.

Common mistakes

One common mistake is lifting the lid to check on the food—every time you do, heat escapes and adds 20 minutes to the cook time. Trust the recipe and resist the urge to peek. Another pitfall is cutting the vegetables too small; they'll turn to mush over the long cooking time.

Keep the carrot pieces thick and the potatoes halved. Finally, don't skip the resting step before shredding the pork. Letting it rest ensures the meat stays moist and doesn't dry out.

How to tell it’s done

The pork is done when it reaches an internal temperature of 145°F (63°C) and is fork-tender, meaning it shreds easily with two forks. The vegetables should be tender when pierced with a knife, but not falling apart. The gravy will be glossy and slightly thickened, coating the back of a spoon.

If the pork isn't quite shreddable after the suggested cook time, continue cooking in 30-minute increments until it is. Always let the meat rest for at least 3 minutes before shredding to allow the juices to redistribute.

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