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 and Gravy!
When I'm in need of comfort food, this delicious meal enters the 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 pork roast and gravy 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, and 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 soup.
Table of Contents
What You'll Need
- Boneless Pork Butt Picnic or Shoulder Roast
- Condensed Cream of Mushroom Soup or try my Homemade Cream of Mushroom Soup
- Chicken Broth
- Lipton Onion Mushroom Soup Mix
Tools You'll Need
How to Make Crockpot Pork Roast and Gravy
- This recipe is incredibly easy. If you like to sear meat before cooking it 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 for 2-3 minutes per side.
- In your Crockpot, whisk together the soup, broth, and soup mix packet. Once combined, transfer the pork into the mixture.
- Cover and cook on low for 8-9 hours or high 5-6 hours.
- Once the pork has finished cooking and can easily shred apart with a fork, transfer the meat to a plate.
- For the gravy, remove any solid bits from the Crockpot. In a small bowl, whisk together 2 tablespoons of 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.
- 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 cooking 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 roast 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 flavors 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
- 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 Gravy
- Copycat Costa Vida Sweet Pork
Crockpot Pork Roast and Gravy
- 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
- 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.