Slow Cooker Pork Sirloin Roast with Shallots and Carrots Tips, FAQ & printable recipe

Tips for success

For the most flavorful results, choose a good-quality brown gravy. You can make your own by simmering beef broth with a little flour and butter, or use a store-bought jar or packet.

If you prefer a thicker sauce, whisk in a slurry of cornstarch and water during the last 30 minutes of cooking. For a touch of brightness, a splash of apple cider vinegar or a sprinkle of fresh thyme just before serving can elevate the dish.

This recipe is endlessly adaptable. Add a few cloves of garlic, a sprig of rosemary, or a bay leaf to the pot for extra aromatics. You can also swap the baby carrots for parsnips or turnips, or add sliced mushrooms during the last hour.

For a spicy kick, stir in a teaspoon of Dijon mustard or a pinch of red pepper flakes. The possibilities are simple and delicious.

Variations

• Herb and Garlic: Add 4 cloves of minced garlic, a sprig of fresh rosemary, and a few sprigs of thyme to the pot before cooking. The herbs infuse the gravy with aromatic flavor.
• Spicy Kick: Stir 1 teaspoon of smoked paprika and 1/2 teaspoon of cayenne pepper into the gravy before pouring it over the roast. This adds a subtle warmth to the dish.
• Mushroom and Red Wine: Add 8 oz sliced cremini mushrooms and 1/2 cup dry red wine to the gravy. Cook as directed; the mushrooms add an earthy depth, and the wine enriches the sauce.
• Apple and Fennel: Replace the carrots with 2 apples (peeled and sliced) and add 1 thinly sliced fennel bulb. The sweetness of the apples pairs beautifully with the pork.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth if needed.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a little broth or water if the mixture seems dry.

Store leftover pork, vegetables, and gravy in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making the leftovers even more delicious.

Reheat gently on the stovetop or in the microwave, adding a splash of broth if the gravy has thickened too much.

You can assemble the entire dish the night before: place the roast, shallots, carrots, gravy, and butter in the slow cooker insert, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on low as directed. This is a great time-saver for busy mornings.

Serving ideas

Serve the pork sirloin roast over creamy mashed potatoes, egg noodles, or rice to soak up the rich gravy.

The sweet carrots and shallots are a perfect side, but you can also add a green vegetable like steamed green beans or a simple salad for a complete meal. Crusty bread is ideal for dipping into the sauce.

For a fun presentation, pile the shredded pork onto toasted brioche slider buns and top with a spoonful of the carrots and shallots. This makes a delicious sandwich that's perfect for game day or a casual dinner. Don't forget the extra gravy for dipping.

Frequently asked questions

Recipe card

Slow Cooker Pork Sirloin Roast with Shallots and Carrots

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 6

Ingredients

• 3 1/2 lb boneless pork sirloin roast
• 8 whole shallots, peeled
• 1 lb baby carrots
• 2 cups brown gravy
• 3 tbsp unsalted butter, cut into pats

Instructions

1. Place the pork sirloin roast in the center of the slow cooker. Scatter the whole shallots and baby carrots around the roast, tucking them in close.
2. Pour the brown gravy over the roast and vegetables. Dot the top of the roast with the butter pats.
3. Cover the slow cooker and cook on low for 8 hours, until the pork is fork-tender and easily shreds. Let it rest for 3 minutes before slicing.
4. Remove the roast to a cutting board and let it rest for at least 3 minutes. Then shred the meat with two forks, discarding any large pieces of fat.
5. Return the shredded pork to the slow cooker and stir it into the gravy and vegetables. Let it heat through for about 10 minutes.
6. Spoon the pork, shallots, and carrots onto plates or into bowls, and ladle extra gravy over the top.

Contains: milk, gluten

Estimated nutrition per serving

Calories

480

Protein

45 g

Carbohydrates

15 g

Fat

25 g

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