Crockpot Pork Roast With Vegetables
This Crockpot Pork Roast With Vegetables provides 49g protein and 475 calories per serving — a complete one-pan meal requiring zero additional sides. Quick-prep methodology yields 6 servings from a single cook session, eliminating daily meal assembly during heavy training blocks. Designed to cover substantial protein needs while keeping prep time under your lifting schedule.
Ingredients
- •Yellow Onion
- •Carrots
- •Potato, Yukon Gold
- •Apple, Granny Smith
- •Pork Loin(1361g)
Boneless pork loin roast. Wider and fattier than tenderloin — both work.
- •Cornstarch(8g)
- •2 teaspoons kosher salt
- •Thyme, Dried(5g)
- •1 teaspoon ground black pepper
- •Olive oil(30g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Low Sodium Chicken Broth(120g)
- •Vinegar, Balsamic(60g)
- •Maple syrup(60g)
- •Soy Sauce, Low Sodium(30g)
- •Garlic(15g)
- •Cinnamon, Ground(1g)
Instructions
- 1In a medium bowl or large measuring cup with a spout, whisk together the sauce ingredients: broth, vinegar, maple syrup, soy sauce, garlic, and cinnamon. Keep near the stove.
- 2In the bottom of a 6-quart or larger slow cooker, scatter the onion. Top with the carrots, potato, and apple.
- 3In a small bowl, combine the cornstarch, salt, thyme, and black pepper. Rub all over the outsides of the pork, pressing as much to adhere as you can.
- 4In a large cast iron or similar sturdy-bottomed skillet, heat the oil over medium high. Once the oil is hot and shimmering (make sure it’s hot!), add the pork. Sear on all sides until golden, about 2 minutes per side. Place on top of the vegetables in the crockpot, nestling it down inside them slightly.
- 5Return the skillet to medium heat. Pour in the sauce mixture (be careful, it will splatter). With a wooden spoon or rubber spatula, scrape up any browned bits of pork stuck to the pan (this is FLAVOR). Let simmer, stirring constantly, for 1 minute. Pour over the pork.
- 6Cover and cook the pork on LOW for 2 to 3 hours, until it reaches an internal temperature of 135° to 140°F on an instant read thermometer (pork is considered done at 145°F. The carryover cooking during resting will bring it to temperature). Remove to a large serving plate. Cover and let rest.
- 7While the pork rests, stir together the vegetables, apples, and sauce in the crockpot. Cover and turn the heat to HIGH. Let continue cooking until the vegetables are tender, about 20 minutes more.
- 8Cut the pork crosswise into slices of desired thickness. Serve with the vegetable mixture with the cooking liquid spooned over the top.
Nutrition — Per Serving
475
calories
49g
protein
27g
fat
- Carbohydrates
- 11g
- Saturated fat
- 8.2g
- Sodium
- 302 mg
- Dietary fiber
- 0.5g
6 servings per batch · ~282g each
Macro data sourced from USDA FoodData Central
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How much protein does Crockpot Pork Roast With Vegetables have per serving?
Each serving delivers 49g of protein with 475 calories, offering solid protein density for a complete meal. Fat is 27g and carbs are 11g, creating a low-carb protein option.
How efficient is Crockpot Pork Roast With Vegetables for meal prep?
Quick prep time with 6 servings per batch makes this practical for weekly meal prep across multiple dinners. The crockpot method requires minimal active cooking time once the roast is seasoned and loaded.
Is Crockpot Pork Roast With Vegetables good for muscle gain?
With 49g protein and 475 calories per serving, this roast supports muscle gain phases well, particularly for lifters following lower-carb or keto-adjacent approaches. The vegetable content provides micronutrients alongside the high protein load.
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