• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Dinner in 3, 2, 1
  • Home
  • About Me
  • Recipes
    • Course
    • Holidays
    • Ingredients
    • Popular
  • Nutrition
  • Collaborate
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About Me
  • Contact
  • Recipes
  • Nutrition
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Course » Dinner

    Crockpot Pork Roast and Gravy

    February 16, 2023 by Laura Ashley Leave a Comment

    Pin
    Share
    Tweet

    If you're looking for a super simple meal full of flavor that the whole family will love, look no further than this delicious 5-ingredient Crockpot Pork Roast!

    When I'm in need of comfort food, this delicious meal enters the meal rotation! With only a handful of ingredients, it takes less than 10 minutes to throw together. It smells amazing while it's cooking, and I find myself getting more and more excited for dinnertime!

    This recipe can be a template for you adding more flavors of your liking! Searing the pork first is optional, but it sure does add some amazing flavors and color! If you choose to sear first, seasoning the pork is also optional. There is a hefty dose of flavor in the Crockpot mixture it will cook in, but before searing you can certainly add the basic salt, black pepper, garlic seasonings to the pork or your favorite seasoning blends.

    Another awesome thing about this pork is that it's versatile in how many ways it can be repurposed! For the initial cook, I love it just with the gravy over mashed potatoes or noodles. For leftovers, it's delicious as an open face sandwich or as nachos, tacos or in a soup.

    What You'll Need

    • Boneless Pork Butt Picnic or Shoulder Roast 
    • Condensed Cream of Mushroom Soup
    • Chicken Broth 
    • Lipton Onion Mushroom Soup Mix
    • Cornstarch

    Tools You'll Need

    • Crockpot

    How to Make This Recipe

    1. This recipe is incredibly easy. If you like to sear meat before cooking in the Crockpot, go ahead and do that first. Searing does add color and lots of yummy flavors, but it is absolutely optional. Seasoning before searing is also optional. If searing, do so in a large skillet on high heat in olive oil 2-3 minutes per side.
    1. To your Crockpot, whisk together the soup, broth and soup mix packet. Once combined, transfer the pork into the mixture.
    1. Cover and cook on low for 8-9 hours or high 5-6 hours.
    1. Once the pork has finished cooking and can easily shred apart with a fork, transfer the meat to a plate.
    2. For the gravy, remove any solid bits from the Crockpot. In a small bowl, whisk together 2 tablespoons water and cornstarch. This is known as a slurry. Whisk the slurry into the Crockpot until it's well combined. Taste the gravy and add additional seasonings if you'd like.
    1. Transfer the pork back into the Crockpot, cover and cook on high for 5-10 minutes.

    Tips and Substitutions

    • I prefer cooking mine on low for ultimate tenderness, but if you need to shorten the cook time, high works great as well. Just test the pork with a fork pull to ensure it's tender and ready for serving.
    • The pork is ready once it reaches an internal temperature of 200. At this point, the connective tissue has broken down and it'll be super tender. Crockpots can vary from model-to-model, so if you want to ensure it's ready, just stick a meat thermometer inside to confirm.
    • The best cut of pork to use in this dish is a pork shoulder which you might also see named "Boston butt" or "pork butt." Bone-in or boneless both work great. Honestly, I pick whichever one is the better deal.
    • While it does add a lot of flavor and the va va voom to this dish, if you want to cut back on the fat content, you can trim away some of the fat. If you prefer a leaner pork cut, you can also use a top loin boneless roast. The meat won't be as moist and pull apart tender, but will have a similar flavor complex. You can also chill the juices, separate and remove the fat before making the gravy.
    • What to serve with this delicious pork:
      • Over mashed potatoes
      • Over noodles
      • Over rice
      • Over light bread (and potatoes)
      • With seared asparagus
      • With fresh green beans
      • With a steamed veggie blend
      • With roasted veggies
      • With glazed carrots

    Storage

    • Store leftovers in an air-tight container in the refrigerator up to 5-7 days. I like separating the meat from the gravy, but this is optional.
    • This recipe yields a lot of meat. While the leftovers are excellent, freezing works great as well. Simply place in an air-tight container and freeze up to 3 months.

    More Recipes Like This

    • Crockpot Country Style Ribs
    • Smothered and Covered Pork Chops
    • Asian Pulled Pork Sliders with Crispy Cucumber Slaw
    • Amazing Pulled Pork
    • Copycat Costa Vida
    • Pork Tenderloin Bites and GravySweet Pork
    Print Recipe Rate this Recipe Pin Recipe
    5 from 1 vote

    Crockpot Pork Roast and Gravy

    If you're looking for a super simple meal full of flavor that the whole family will love, look no further than this delicious Crockpot Pork Roast!
    Prep Time15 mins
    Cook Time7 hrs
    Total Time7 hrs 15 mins
    Course: Main Course
    Cuisine: American
    Keyword: crockpot
    Servings: 8 servings
    Calories: 408kcal
    Prevent your screen from going dark

    Ingredients

    • 5-6 lb boneless pork butt picnic or shoulder roast or 6-7lb bone-in
    • 10.5 oz condensed cream of mushroom soup regular or low sodium
    • 14.5 oz chicken broth regular or low sodium
    • 1 envelope Lipton Onion Mushroom Soup Mix
    • 2 tablespoon cornstarch

    Instructions

    • Searing the roast first is optional. If doing so, add 2 tablespoons oil to a large skillet on high heat. Sear the pork 2-3 minutes per side.
    • To a Crockpot, whisk together cream of mushroom soup, broth and the soup mix. Once combined transfer the pork into the mixture. Cover and cook on low for 8-9 hours or high 5-6.
    • Once the pork easily shreds apart with a fork, carefully transfer the meat to a plate.
    • To thicken the broth/juices into a gravy, first remove any solid bits remaining in the Crockpot. In a small bowl whisk together 2 tablespoon water and the cornstarch. Stir this mixture into the Crockpot. Once combined, transfer the pork back into the Crockpot and cook on high for 5-10 minutes.

    Video

    Nutrition

    Calories: 408kcal | Carbohydrates: 7g | Protein: 66g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 173mg | Sodium: 1009mg | Potassium: 1164mg | Fiber: 0.4g | Sugar: 0.5g | Vitamin A: 2IU | Vitamin C: 0.2mg | Calcium: 31mg | Iron: 3mg
    Tried this recipe?Mention @dinnerin321 or tag #dinnerin321!
    Pin
    Share
    Tweet

    More Dinner

    • Alice Springs Chicken Copycat Recipe
    • This is a picture a dinner plate filled with cooked asparagus spears, wild rice and a baked chicken thigh with rosemary on top.
      Sheet Pan Rosemary Chicken
    • This is a picture of a chicken casserole dish. The top is golden brown stuffing and below the stuffing are layers of chicken, cheese and a chicken gravy. The dish is laying in a basket with a green towel.
      Easy Swiss Chicken Stuffing Casserole
    • This is a picture of a bowl of egg salad. The egg salad is yellow with green dill pieces on top. Along side the bowl of egg salad are croissants.
      Best Ever Tuna Egg Salad

    Filed Under: Dinner

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    laura

    Welcome to my kitchen! I'm Laura Ashley, and I'm excited you're here! As a registered dietitian and diabetes educator, I love cooking all kinds of food and trying new restaurants. Food is my love language! Here at Dinner in 3, 2, 1, I serve up delicious and nutritious recipes you and your family will love.

    More about me →

    Popular

    • This is picture of a cucumber caviar that looks like salsa. It’s a blend of colors with pomegranate, cantaloupe, and kiwi. The caviar is then spooned on a spread of white cheese and toast.
      Cucumber Caviar
    • This is a picture of a pan of mini sandwiches. The filling is chicken, bacon and melted cheese. The sandwich has a skewer holding it together an it’s garnished with a green onion.
      Down Under Chicken Sliders
    • This is a picture of a colorful salad. In it there is ramen noodles, coleslaw, grapes, oranges, nuts and tossed in a dressing.
      Sweet and Crunchy Ramen Salad
    • Chocolate Mocha Tres Leches Cake

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Contact/Collaborate

    Newsletter

    • Sign Up! for emails and updates

    Recipes

    • Courses
    • Meats
    • Popular
    • Holidays

    As an LTK Associate, I earn from qualifying purchases.

    Copyright © 2023 dinnerin321.com. All rights reserved.