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Crock Pot Pork Roast and Gravy

Crock pot pork roast and gravy with fork-tender pork and rich, dark gravy made in the slow cooker. Sear the roast first for flavor, then cook low and slow until it pulls apart easily.
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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
  • 3.5 lb pork loin roast or shoulder
Seasonings
  • 1 Salt To taste.
  • 1 pepper To taste.
  • 1 garlic powder To taste.
  • 1 onion powder To taste.
Searing
  • 2 tbsp oil
Aromatics
  • 1 onion Diced.
  • 3 garlic Minced.
Creamy gravy base
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup beef broth
  • 2 tbsp Worcestershire sauce
  • 1 packet (1 oz) onion soup mix
Thickener (optional)
  • 1 tbsp cornstarch Mixed with water to thicken if desired.
  • 2 tbsp water For cornstarch slurry.

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 2 tablespoons oil in a skillet over medium-high heat and sear the pork on all sides until golden, about 3–4 minutes per side for even browning.
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 it 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 prevent the gravy from reducing too much.
Thicken and serve
  1. Remove the pork from the slow cooker and set aside. Turn the slow cooker to High and stir in the cornstarch slurry (cornstarch mixed with water) if desired, cooking 5–10 minutes until the gravy turns glossy and smooth.
  2. Slice or shred the pork and serve it smothered in the thickened gravy.

Notes

For the richest gravy, sear the pork until it’s truly golden before it goes into the slow cooker. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently in the microwave or on the stove and whisk gravy to restore smoothness. Freeze pork and gravy (without thickener if possible) for up to 2 months, then thaw overnight and re-thicken as needed. If you want a gluten-free option, use a gluten-free onion soup mix.