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Crock Pot Pork Roast and Gravy

Crock pot pork roast and gravy made in the slow cooker for fork-tender meat and a rich, dark gravy. Sear the roast first, then let it cook low and slow until it pulls apart, with gravy thickened right in the cooker.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork roast
  • 3.5 lb pork loin roast or shoulder Use a cut that will become fork-tender after slow cooking (about 3–4 lb).
  • 1 salt To taste.
  • 1 pepper To taste.
  • 1 garlic powder To taste.
  • 1 onion powder To taste.
  • 2 tbsp oil For searing the roast.
Slow-cooker base and gravy
  • 1 onion Diced.
  • 3 garlic Minced.
  • 1 can (10.5 oz) cream of mushroom soup One can.
  • 1 cup beef broth Adds body and depth to the gravy.
  • 2 tbsp Worcestershire sauce For savory richness.
  • 1 packet (1 oz) onion soup mix For seasoning and gravy flavor.
  • 1 tbsp cornstarch Optional thickener (mixed with water).
  • 2 tbsp water Optional—mix with cornstarch to form a slurry.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Sear and season the pork
  1. Season the pork roast generously with salt, pepper, garlic powder, and onion powder until fully coated.
  2. Heat oil in a skillet over medium-high heat and sear the pork roast on all sides until golden, about 3–5 minutes per side.
Build the slow-cooker gravy
  1. Add the diced onion and minced garlic to the bottom of the slow cooker and spread into an even layer.
  2. Mix cream of mushroom soup, beef broth, Worcestershire sauce, and onion soup mix until smooth, then pour the mixture over the pork.
Slow cook
  1. Cook on Low for 8–9 hours, or High for 4–5 hours, until the pork is tender and pulls apart easily.
Thicken and serve
  1. Remove the pork and, if desired, thicken the gravy on High by stirring in the cornstarch slurry (cornstarch mixed with water) until smooth.
  2. Slice or shred the pork and serve smothered in the thickened gravy.

Notes

For the best gravy flavor, scrape any browned bits from the skillet into the slow cooker when you transfer the roast (it boosts richness). Refrigerate leftovers in an airtight container up to 4 days; reheat gently in the microwave or on the stove with a splash of broth or water. Freezing is yes—freeze pork and gravy in portions for up to 2 months, then thaw in the fridge and reheat until hot. For a gluten-free swap, use a gluten-free onion soup mix (and verify the Worcestershire sauce is gluten-free).