Midwest Harvest Slow Cooker Pork & Root Vegetable Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A hearty, comforting stew with tender pork shoulder and seasonal root vegetables, inspired by North Dakota estate auctions. This american-inspired slow cooker ready in about 500 minutes pairs pork shoulder, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lb pork shoulder
• 2 medium, sliced carrots
• 2 medium, sliced parsnips
• 1 small, diced turnips
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 2 tbsp all-purpose flour
• 3 tbsp water

Instructions

1. Step 1: Season pork shoulder with salt and pepper, then sear in a skillet over medium-high heat for 3 minutes per side until browned, then transfer to slow cooker.
2. Step 2: Add 2 medium sliced carrots, 2 medium sliced parsnips, 1 small diced turnip, 1 medium diced yellow onion, and 3 minced garlic cloves to slow cooker.
3. Step 3: Pour 4 cups chicken broth and 1 can diced tomatoes over the ingredients, then sprinkle with 1 tsp dried thyme and 1/2 tsp dried rosemary.
4. Step 4: Cook on low for 7-8 hours until pork is fork-tender. In a small bowl, mix 2 tbsp all-purpose flour with 3 tbsp water to create a slurry, then stir into stew until thickened and bubbling, cooking for 5 more minutes.