This crock pot pork roast is one of the easiest crock pot recipes ever! The gravy makes itself right in the slow cooker and you’ll have juicy, flavorful pork and gravy to come home to! Serve over mashed potatoes or with a pile of buttered egg noodles for the ultimate comfort food.
I received a comment from a reader the other day that they only use their slow cooker in the winter.
You guys, just curious, are all of you that way? Is the slow cooker a seasonal thing or do you use it year round??
Personally, I use it all year, especially when I have recipes like this crock pot pork roast!
I use it in when it’s cold out because it always produces comfort food. I use it when it’s warm out because it keeps me from heating up the kitchen.
And I use it most of all because it’s convenient and easy and the food always comes out delicious.
Am I alone? Tell me I’m not alone.
Anyway, this slow cooker pork roast recipe is one that you’re going to want to eat allllll. year. long.
So good.
Plus, there’s just 3 ingredients in this recipe.
Is this real life?
How to cook a pork roast:
There are many ways to cook a pork roast and each are delicious. How do you go wrong with pork?
I’ve made pork roast in the oven by searing it on the stove and then placing it in the oven at a lower temperature to slow roast. You’ll end up with juicy pork every time.
But, an even easier method is to use a slow cooker!
For this crock pot pork roast recipe, you’ll need a 5-6 quart slow cooker.
This recipe is beyond simple with 3 ingredients, but feel free to add additional seasonings or spices as you see fit. Garlic, shallots, onions, mushrooms…they’d all be good in here!
Before adding your pork roast to the slow cooker, dump in 2 cans of cream of chicken soup and a packet of onion soup mix. Starting with these products keeps dinner easy and convenient. You can use my cream of chicken soup substitute if you prefer.
Stir the soup and seasoning together and then add your pork roast. Spoon a bit of the gravy mixture over the top of the pork and cover the slow cooker.
Pork roast cooking time:
You can cook this pork roast on high for about 5 hours or on low for 8-9 hours.
It’s important to remember that every slow cooker cooks a little differently. Some run hotter than others, so your best bet is to plan for the longer amount of time and then reduce the temperature to ‘keep warm.’ Your pork will stay nice and juicy in the slow cooker for another couple of hours this way.
When the roast is done and you’re ready to eat, shred the meat with two forks and stir it into the gravy.
I like to serve this pork roast recipe over baked mashed potatoes, but it’s also good over my buttered egg noodles.
Serve this up with a side of the BEST green beans with bacon along with some Bisquick peach cobbler for dessert. What a meal!
And be sure to test out our crockpot chicken and dumplings next!
Crock Pot Pork Roast and Gravy
Ingredients
- 2 pounds pork roast
- 20 ounces cream of chicken soup
- 1 packet onion soup mix
Instructions
- Add the cream of chicken soup and onion soup mix to a 5-6 quart slow cooker and stir to combine.
- Add the pork roast to the slow cooker and spoon some of the soup mixture over the roast.
- Cover and cook on high for 5 hours or low for 9 hours, until pork is easily shred with a fork.
- Stir the pork into the gravy and serve.
Margie McGee says
What cut of pork roast do you recommend?
Karly says
We like pork sirloin roast, as it’s not as fatty as the shoulder roast. But either will work!
Erica B says
Karly, I like both of your blogs and your style of cooking, and I and my family have really enjoyed the recipes I’ve tried, but what often stands out to me is your food photography. Somehow you can make anything look delicious, even dishes that aren’t exactly food for the eyes. Casseroles, soups, crockpot dishes like this…I’m amazed that you can make a plate of shredded pork in beige sauce look so appetizing. ? Not surprised, though; your photos are always beautiful and inviting! Great job.
Karly says
Thank you so much, Erica! So sweet of you!
Karen$ says
I’ve pushed this recipe to the top of my ‘pork roast favorites’. It was so easy and tasted delicious. Four thumbs up from my DH and myself. I didn’t have dry onion soup mix, but will use that when I prepare this again. I subbed a bouillon packet from a package of ramen noodles, beef flavor. I think that actually worked quite well. The gravy left in the slow cooker was just right with our mashed potatoes. .
Karly says
So glad you enjoyed this one, Karen! Thanks for the review!
Pat Campbell says
Made the pork roast for supper today. It was delicious and so easy to cook in the slow cooker. Thanks for the recipe!
Karly says
So glad you enjoyed it, Pat!
Mona Miller says
My go to recipe for the most delicious pork roast I’ve ever eaten! Not to mention, the easiest! Love, love, love it!!
Karly says
So glad to hear that! Thanks, Mona!
Yvonne says
Would love to try this recipe but hesitate as not sure what you guys mean when you say onion soup mix. The only soup mix I am aware of here in Oz is French Onion Soup mix, a dry mix in a packet which we use for making dips with cream cheese. Its pretty strong in flavour. Thanks for some pretty cool recipe ideas!
Karly says
Hi Yvonne! That’s the onion soup mix we’re talking about. It does have a strong flavor, but we’re using it to flavor a couple pounds of meat and gravy so it’s not overwhelming in the end. 🙂
Elizabeth Manning says
This recipe was so simple and flavorful but I used a 4 pound roast and added peeled red skin potatoes to the crockpot. It was so easy and delicious and I will definitely make it again.
Karly says
Thanks for sharing, Elizabeth!
Donna Lalla says
Can you use lamb roast
Karly says
I have never cooked lamb before, so I’m not sure how long it would take or how well it would do in the slow cooker.
Donna Baker says
I was wondering about starting to slow cook a frozen pork roast(3 lbs). Is it safe? How long shall I cook it? Thanks for your help
Karly says
Hi Donna! I’m not a food safety expert, but my research has all shown that it’s not safe to cook frozen meat in the crockpot. Many people do it, of course, but it’s not recommended. Slow cookers take a long time to heat food up and the frozen food thaws slowly which keeps it at a temperature that allows bacteria to flourish for too long. I would not recommend it. 🙂
Laura C. says
This recipe looks delicious and I can’t wait to try it out! I too love my crock pot and I use mine all year round. I love it for fall and winter for hearty stick-to-your-ribs meals and in the summer when I can’t bear the thought of turning on a hot oven. I also, like you, have several slow cookers in various sizes, my latest addition being a huge 12 qt. beast that I can fit the entire kitchen in! I just discovered your site and I’m obsessed! Can’t wait to try all the yummy things! Thanks and keep ’em coming!
Karly says
Oh gosh, I can’t even imagine what a 12 quart must look like. That has to be massive! 🙂
So glad you’re enjoying the recipes!