SLOW-COOKED PORK ROAST with GRAVY

Teresa G.

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!


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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

Directions Step-By-Step

1
Gather ingredients; prep onion and garlic.
2
Empty 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.
3
Add 1 tablespoon vegetable oil to large skillet; place skillet over medium-high heat.
4
In a small bowl, mix together salts, pepper and garlic powder.
5
Pat roast dry with paper towels; rub all sides of roast with oil; distribute salt mixture evenly over all sides of roast.
6
Place roast in hot skillet to brown/sear all sides (at least 2-3 minutes per turn.)
7
Remove roast from skillet and place in slow-cooker; scatter onions over roast.
8
Pour 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.
9
Cover 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.)
10
Remove bay leaves; serve roast with the gravy (especially good with mashed potatoes!)
11
Cover and refrigerate leftovers.

About this Recipe