Are you looking for the easiest dinner recipe that's loaded with flavor? Crockpot Pork Roast with gravy is just that! With only 5 ingredients and 15 minutes prep time, it's a comfort food meal with almost no effort that you'll want over and over again!
If you’ve ever wished for a meal that practically makes itself, you’re in luck! This Crock Pot Pork Roast with gravy is the ultimate set-it-and-forget-it dish that gives you all the cozy feelings without the hassle.
With only a 5 basic 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! Tender pork roast over some mashed potatoes with a big ladle of homemade gravy on top, it's a comfort food meal that hits all the right notes. The perfect stress-free weeknight dinner!
Save The Recipe!
Add your email below and we’ll send it straight to your inbox+ you’ll receive all our newest recipes!
Another awesome thing about this pork is how versatile it is. With the leftovers, you can make Pulled Pork Enchiladas Verde, an open-face sandwich, nachos, or swap the chicken and make this Green Enchilada Soup.
Table of Contents
Why You'll Like this Recipe
- One-Pot Dinner Recipe. All ingredients cook together in one pot, making cleanup a breeze. With minimal hands-on time with simple steps and simple ingredients, this slow cooker pork roast is perfect for busy cooks who still want a homemade meal.
- Flavorful Gravy. The savory pork gravy is packed with flavor, perfect for drenching your roast and serving with sides.
- Tender and Juicy Meat. Slow cooking ensures the pork shoulder roast or pork butt becomes fall-apart tender while staying moist and flavorful.
- Versatile: Serve this delicious pork roast with mashed potatoes, rice, or even in sandwiches for delicious leftovers.
Ingredients
Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card
- Boneless Pork Butt Picnic or Shoulder Roast: The star ingredient, providing rich flavor and tenderness.
- Condensed Cream of Mushroom Soup: Adds creaminess and enhances the overall taste of the gravy. Canned or my Homemade Cream of Mushroom Soup both work great!
- Chicken Broth: Helps create a flavorful cooking liquid, making the gravy both rich and savory. Chicken stock can also be used.
- Lipton Onion Soup Mix: Packs a punch of onion flavor, seasoning the roast and gravy perfectly.
- Cornstarch: Used as a thickening agent for the gravy.
Tools You'll Need
- Small Bowl
- Crockpot
- Flat Whisk
- Grease Separator (Optional): When you pour in the liquids, this naturally separates it. You will then release the lean part from the bottom.
How to Make Crock Pot Pork Roast
- Searing the roast first is optional. If doing so, add 2 tablespoons olive oil to a large skillet on medium-high heat. Sear the pork 2-3 minutes per side.
- To a Crockpot, whisk together cream of mushroom soup, broth, and the soup mix until well 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 to a plate.
- To thicken the pork drippings into a gravy, first remove any solid bits remaining in the Crockpot. If desired, separate and discard the fat. In a small bowl whisk together 2 tablespoons water and the cornstarch. Stir this mixture into the Crockpot.
- Pull the pork into smaller pieces with two forks. Transfer the pork back into the Crockpot. Cook on high for 5-10 minutes to allow the gravy to thicken.
Tips and Substitutions
- Different Cuts of Pork. 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 pork roast both work great. A pork loin roast works as well. Adjust cooking time as needed. Also, this recipe works great with a beef roast.
- Soup Variety. Feel free to swap the cream of mushroom soup with cream of celery or cream of chicken soup for different flavor profiles. You could also make my Homemade Cream of Mushroom Soup if you prefer to make from scratch.
- Soup Mix Packet. For convenience, opt for Lipton Onion Soup mix. If you prefer a homemade version, simply combine 2 ½ tablespoons dried minced onion, 4 cubes regular or reduced sodium beef bouillon, crumbled, 1 teaspoon onion powder, ⅛ teaspoon salt, ⅛ teaspoon ground black pepper.
- Thickening Options. You can also make a flour roux to thicken the gravy. If your gravy is too thin, simply mix more equal parts cornstarch and water (about 2-3 teaspoons each) and add it to the gravy. Make sure you give it time to thicken up in the crockpot on high heat. If it's thick gravy more than you prefer, you can thin it out with water or chicken broth.
- Skim the Fat. While it does add a lot of flavor to this dish, the fat content of the pork can yield a higher fat content in the juices. To remove some of the grease before making the gravy, let the drippings sit for a few minutes until the fat rises to the top. Then, use a spoon to skim off the layer of fat, or pour the drippings into a fat separator.
Make the Pork Roast in the Oven
You can adapt this recipe for the oven as well. Place the roast in an oven safe baking dish or roasting pan, cover with a tight-fitting lid or aluminum foil, and bake at 325°F for 1 hour per pound or until it reaches 190-200°F for ultimate tenderness. Transfer the pan drippings to a skillet and thicken the gravy as the recipe states over medium heat.
What to Serve with Crock Pot Pork Shoulder Roast
This crock pot pork roast recipe with gravy pairs well with a variety of sides. Mashed potatoes are our classic choice, perfect for soaking up the savory gravy. Rice and cafeteria noodles are another fave! An easy cooked vegetable blend, green beans, or sautéed broccoli add flavor and a pop of color to the plate!
Don’t forget crusty bread or dinner rolls on the side to help scoop up every last bit of the delicious gravy!
Storage and Freezing
Store any leftover pork roast and gravy in an airtight container in the fridge for 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.
Frequently Asked Questions
The internal temperature should reach 145°F when measured with a meat thermometer. For optimal tenderness, you can cook it until it reaches 190°F to 200°F, which will break down the connective tissues.
While not required, searing the roast before adding the other ingredients can enhance the flavor and create a deeper color in the final dish.
Depending on the size, a boneless pork butt picnic or shoulder roast usually takes about 8-9 hours on low heat or high 5-6 on high heat in a slow cooker.
More Pork Recipes You'll Love
Pork Roast with Gravy
Ingredients
- 5-6 pound boneless pork butt picnic or shoulder roast or 6-7lb bone-in
- 10.5 ounce can condensed cream of mushroom soup regular or low sodium
- 14.5 ounces chicken broth regular or low sodium
- 1 envelope Lipton Onion Mushroom Soup Mix
- 3 tablespoons cornstarch
Instructions
- Searing the roast first is optional. If doing so, add 2 tablespoons olive oil to a large skillet on medium-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 to a plate.
- To thicken the pork drippings into a gravy, first remove any solid bits remaining in the Crockpot. If desired, separate and discard the fat. In a small bowl whisk together 2 tablespoons water and the cornstarch. Stir this mixture into the Crockpot.
- Pull the pork into smaller pieces with two forks. Transfer the pork back into the Crockpot. Cook on high for 5-10 minutes to allow the gravy to thicken.
Video
Notes
Tips and Substitutions
-
- Different Cuts of Pork. 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 pork roast both work great. A pork loin roast works as well. Adjust cooking time as needed. Also, this recipe works great with a beef roast.
-
- Soup Variety. Feel free to swap the cream of mushroom soup with cream of celery or cream of chicken soup for different flavor profiles. You could also make my Homemade Cream of Mushroom Soup if you prefer to make from scratch.
-
- Soup Mix Packet. For convenience, opt for Lipton Onion Soup mix. If you prefer a homemade version, simply combine 2 ½ tablespoons dried minced onion, 4 cubes regular or reduced sodium beef bouillon, crumbled, 1 teaspoon onion powder, ⅛ teaspoon salt, ⅛ teaspoon ground black pepper.
-
- Thickening Options. You can also make a flour roux to thicken the gravy. If your gravy is too thin, simply mix more equal parts cornstarch and water (about 2-3 teaspoons each) and add it to the gravy. Make sure you give it time to thicken up in the crockpot on high heat. If it's thick gravy more than you prefer, you can thin it out with water or chicken broth.
-
- Skim the Fat. While it does add a lot of flavor to this dish, the fat content of the pork can yield a higher fat content in the juices. To remove some of the grease before making the gravy, let the drippings sit for a few minutes until the fat rises to the top. Then, use a spoon to skim off the layer of fat, or pour the drippings into a fat separator.
Jean
I made this for dinner and my husband and myself thought it was delicious. Will definitely make again. Thanks for sharing this recipe.
Laura Ashley
This is WONDERFUL!! Thank you SO much!!!🥰 I'm so happy you made it and liked it so much!!!