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Crock Pot Pork Roast and Gravy

Crock pot pork roast gravy made in a slow cooker for fork-tender pork surrounded by rich, dark pan gravy. Sear the roast first, then set it and cook until it pulls apart easily, finishing with an optional cornstarch thickener.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

pork loin roast or shoulder
  • 3 lb pork loin roast or shoulder Use 3–4 lb; choose the closest size you have.
seasonings
  • Salt To taste; season generously.
  • pepper To taste; season generously.
  • garlic powder To taste; season generously.
  • onion powder To taste; season generously.
sauce base
  • 2 tbsp oil Used for searing in a skillet.
  • 1 onion Diced.
  • 3 garlic Minced.
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup beef broth
  • 2 tbsp Worcestershire sauce
  • 1 packet (1 oz) onion soup mix
  • 1 tbsp cornstarch Mixed with water; optional to thicken.
  • 2 tbsp water Mixed with cornstarch; optional to thicken.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Sear the pork
  1. Season the pork roast generously with salt, pepper, garlic powder, and onion powder. Heat oil in a skillet over medium-high heat and sear the pork on all sides until golden, 3-5 minutes per side as needed.
Build the slow cooker gravy
  1. Add the diced onion and minced garlic to the bottom of the slow cooker. In a bowl, mix cream of mushroom soup, beef broth, Worcestershire sauce, and onion soup mix until smooth, then pour the mixture over the pork.
Slow cook until fork-tender
  1. Cook on Low for 8-9 hours, or High for 4-5 hours, until the pork is tender and pulls apart easily. Keep the lid on during cooking to maintain temperature and steam.
Thicken and serve
  1. Remove the pork from the slow cooker. If you want thicker gravy, turn the slow cooker to High, stir in the cornstarch slurry (cornstarch mixed with water), and cook 10-20 minutes until smooth and thickened with a glossy look.
Slice and coat
  1. Slice or shred the pork and serve it smothered in the rich gravy. Spoon gravy over the meat so every bite is coated and the sauce looks dark and pooled slightly on the plate.

Notes

Pro tip: Searing adds deeper color and flavor to the final gravy—don’t skip it if you can. Store leftovers in the refrigerator up to 4 days; reheat in the microwave or on the stove with a splash of broth. Freeze cooked pork and gravy up to 2 months. For a gluten-free option, use a gluten-free cream of mushroom soup and gluten-free onion soup mix (and verify Worcestershire is gluten-free).