Slow Cooker Pork Roast with Savory Pan Gravy

Easy Pork Roast and Gravy

Slow Cooker Pork Roast and Gravy is an uncomplicated, comforting meal that requires just a few minutes of prep. It’s essentially a pork version of a classic pot roast, made in the slow cooker so the meat becomes tender and the sauce turns into a rich gravy. Toss the ingredients into the crockpot in the morning and come dinner time you’ll have a hearty main dish that pairs beautifully with rice, mashed potatoes, or simple vegetables.

This recipe makes its own savory gravy as it cooks, so there’s no extra effort needed to finish the dish. The roast becomes fall-apart tender and soaks up flavor from the sauce, making every bite satisfying. It’s a reliable weeknight dinner that’s great for feeding a family or for easy leftovers.

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Step-by-step pictures for how to make Slow Cooker Pork roast and gravy

Tips for how to make Slow Cooker Pork Roast and Gravy

Any cut of pork roast works; choose what’s affordable and available. Shoulder or butt are great for shredding.
If you cook the roast in the oven, use a roasting pan with a tight-fitting lid to retain moisture.
If the crockpot or roaster lid isn’t airtight, press a layer of aluminum foil over the top before adding the lid to seal in steam.
You can cook a partially frozen pork roast; it will still become tender in the slow cooker.
To replace canned cream of mushroom soup: use 1 cup cream, a can or cup of mushrooms (canned or fresh), and one beef bouillon cube dissolved into the mixture.

Chef’s tools for Pork Roast and Gravy:

Slow cooker / Crockpot
Cream of mushroom soup (or cream and mushrooms if you prefer)
Can opener
Onion soup mix
Garlic powder
Aluminum foil

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Slow Cooker Pork Roast and Gravy

Recipe Type: Slow Cooker

Author: Slightly adapted from Workman’s Roast

Prep time: 5 mins

Cook time: 8 hours

Total time: 8 hours 5 mins

Serves: 8-12

A comforting, set-it-and-forget-it dinner the family will enjoy. The slow cooking process yields a tender roast and a flavorful gravy—simple, reliable, and delicious.

Ingredients

4–5 lb pork roast
2 (10.5 oz) cans cream of mushroom soup (or substitute with cream, mushrooms, and bouillon)
1 packet onion soup mix
1 1/2 Tbsp Worcestershire sauce
Dash garlic powder (about 1/8 tsp)
Small squirt of ketchup (optional)
Salt and pepper to taste (about 1/4 tsp salt and 1/8 tsp pepper suggested)

Instructions

In a medium bowl, combine the soup (or cream and mushrooms), onion soup mix, Worcestershire, garlic powder, ketchup if using, and salt and pepper. Stir until smooth.
Place the pork roast in the slow cooker or roasting pan.
Spoon the sauce evenly over the roast.
Cover with the slow cooker lid or a tight-fitting roasting pan lid. If the lid isn’t airtight, press a layer of aluminum foil over the top and then place the lid on.
Set the slow cooker to low, or place the roaster in an oven preheated to 250°F (120°C).
Cook for 8 to 10 hours, until the roast is very tender and begins to fall apart.

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