SLOW-COOKED PORK ROAST with GRAVY

15
Teresa G

By
@GrannyGravymaker

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

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  • 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

How to Make SLOW-COOKED PORK ROAST with GRAVY

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.

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About SLOW-COOKED PORK ROAST with GRAVY





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