SLOW-COOKED PORK ROAST with GRAVY

Teresa *

By
@BlueGinghamApron

I was craving a roast, but beef is so expensive these days! I decided to try something different with a pork roast from the freezer. I love a good roast that makes its own gravy. I created this recipe by tinkering with my slow-cooked mushroom and garlic beef pot roast recipe. I swapped pork for beef, white wine for red and adjusted the seasonings a bit. It is really delicious and will be a regular on our dinner table from now on! (P.S.) Add some fresh sliced mushrooms to the slow-cooker, if desired. Yum!

Rating:
★★★★★ 1 vote
Comments:
Serves:
8 (approx.)
Prep:
30 Min
Cook:
6 Hr
Method:
Slow Cooker Crock Pot

Ingredients

FOR THE GRAVY:

2 can(s)
condensed creamy mushroom & garlic soup
1/2 c
dry white wine
1 Tbsp
worcestershire sauce
1 Tbsp
soy sauce
1 clove
garlic, minced or pressed
2
chicken bouillon cubes
1
beef bouillon, cube
3
bay leaves

ROAST PREP:

3/4 tsp
seasoned salt (lawry's)
1/4 tsp
salt
3/4 tsp
ground black pepper
1/8 tsp
garlic powder
2 Tbsp
canola oil, divided
3 to 4 lb
pork roast (any cut)
1 large
yellow onion, halved & sliced pole to pole

Step-By-Step

1Gather ingredients; prep onion and garlic.
2Empty cans of soup into a medium-small bowl; gradually whisk wine, soy sauce & worcestershire sauce into soup; stir in pressed/minced garlic, bouillon cubes & whole bay leaves; set aside.
3Add 1 tablespoon vegetable oil to large skillet; place skillet over medium-high heat.
4In a small bowl, mix together salts, pepper and garlic powder.
5Pat roast dry with paper towels; rub all sides of roast with oil; distribute salt mixture evenly over all sides of roast.
6Place roast in hot skillet to brown/sear all sides (at least 2-3 minutes per turn.)
7Remove roast from skillet and place in slow-cooker; scatter onions over roast.
8Pour soup and wine mixture over roast, making sure that bouillon cubes and bay leaves are down in the gravy mixture alongside roast, not on top.
9Cover with lid and cook on low setting for 6 to 8 hours, stirring sauce after the first 3 or 4 hours, if possible (if not, then do it as soon as you can.)
10Remove bay leaves; serve roast with the gravy (especially good with mashed potatoes!)
11Cover and refrigerate leftovers.

About this Recipe