Pork Roast with Gravy
Ready for a meal that practically cooks itself! Crockpot Pork Roast with Gravy is just that! With only 5 ingredients and 15 minutes prep time, it's a comfort food meal you'll want over and over again!
Servings: 8 servings
Calories: 408kcal
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
- 2 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
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- 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.
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- 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.
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- 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.
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- 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.
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- 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.
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.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
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