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slow-cooked pork roast with gravy

(2 ratings)
sokygal avatar
Recipe by
Teresa G.
@sokygal
Here, KY

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!

►
(2 ratings)
yield 8 (approx.)
prep time 30 Min
cook time 6 Hr
method Slow Cooker Crock Pot

Ingredients For slow-cooked pork roast with gravy

  • FOR THE GRAVY:
  • 2 can
    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 lg
    yellow onion, halved & sliced pole to pole

How To Make slow-cooked pork roast with gravy

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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