Go Back

Crock Pot Pork Roast and Gravy

Crockpot pork roast gravy is a set-and-forget slow cooker method that turns pork fork-tender and smothers it in rich, dark, pan gravy. You’ll sear first for color, then let the gravy cook right alongside the roast until the meat pulls apart easily.
Print Recipe Pin Recipe
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
  • 4 lb pork loin roast or shoulder Use 3–4 lb for a generous roast.
seasonings
  • Salt Season generously to taste.
  • pepper Season generously to taste.
  • garlic powder Season generously to taste.
  • onion powder Season generously to taste.
oil and aromatics
  • 2 tbsp oil Used for searing the roast.
  • 1 onion Diced, for layering in the slow cooker.
  • 3 clove garlic Minced.
gravy base
  • 1 can (10.5 oz) cream of mushroom soup Forms the creamy base for the slow-cooker gravy.
  • 1 cup beef broth Used to thin and create the gravy consistency.
  • 2 tbsp Worcestershire sauce Adds savory depth.
  • 1 packet (1 oz) onion soup mix Seasoning and body for the gravy.
  • cornstarch Optional thickener.
  • 2 tbsp water Mix with cornstarch to make a slurry if thickening.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Sear the pork
  1. Season the pork loin roast or shoulder 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, about 3–5 minutes per side.
Build the slow-cooker gravy
  1. Add diced onion and minced garlic to the bottom of the slow cooker. Whisk 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 until the pork is tender and pulls apart easily, or cook on High for 4–5 hours. Keep the lid closed during cooking so the pork steams evenly.
Thicken, slice, and serve
  1. Remove the pork from the slow cooker and return the gravy to High heat. If desired, stir in the cornstarch slurry (cornstarch mixed with water) until smooth and thickened, about 5–15 minutes, then turn off the heat.
  2. Slice or shred the pork and serve it smothered in the thickened gravy.

Notes

Pro tip: searing is what gives the roast a deeper flavor even though it cooks low and slow—don’t skip the golden-brown step. Refrigerate leftovers in a covered container for 3–4 days; reheat in the microwave or on the stovetop with a splash of broth. Freezing is yes—freeze sliced pork with gravy for up to 2 months, thaw overnight and reheat gently. For a gluten-free option, use a gluten-free onion soup mix (and check Worcestershire label) so the set-and-forget comfort stays safe.