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Slow-cooker rosemary-garlic pork roast

Slow cooker rosemary-garlic pork roast

Total Time
2 hr 20 min
35 min
1 hr 45 min


Pork loin roast, raw

750 g

Olive oil

2 tsp

Baby potatoes

750 g, halved (see tip)

Chicken stock powder

¼ tsp, gluten-free variety, dissolved in 1/2 cup (125ml) water

Fresh rosemary

1 tbs, chopped


3 clove(s), cut into slivers


  1. Season pork with salt and pepper. Heat oil in a large non-stick frying pan over medium-high heat. Cook pork, turning, for 6 minutes or until browned. Transfer pork to a board.
  2. Meanwhile, add potatoes to same pan and cook, turning, for 7 minutes or until starting to brown. Add stock and bring to the boil. Remove from heat.
  3. Combine rosemary and garlic. Sprinkle over pork, gently pressing so it adheres. Place pork in a 4.5 litre (18-cup) slow cooker. Spoon potatoes around pork and drizzle with stock mixture. Season potatoes with salt and pepper. Cook, covered, on high for 1½ hours or until potatoes are tender and pork is cooked to your liking.
  4. Transfer pork to a cutting board. Cover with foil and set aside to rest for 10 minutes before thickly slicing. Serve pork with potatoes and spoon juices spooned over


Any yellow-skinned potato can work in this recipe, but the extra-buttery Dutch cream kind will wow you. Check the produce aisle for them.