Tuesday, October 11, 2011

Slow Cooker Pork Roast & Gravy

I have been working on this particular post for three days now. For some reason things just keep getting in the way of my regular routine and I easily get distracted from the task at hand.

A couple weeks back I made this delicious Slow Cooker Pork Roast that I found on Southern Plate. I did adapted the recipe a bit to suit my own taste.

I felt that the recipe needed just a bit more flavor. Plus we love to have gravy when we have roast. This pork roast turned out so good and so tender. You can serve this for Sunday dinner or a weeknight easy meal it's all up to you.

Just toss everything in the slow cooker and let it do it's magic. You can add carrots and potatoes or just carrots and have mashed potatoes on the side. Trust me you can't go wrong either way.

This is the second time I have prepared this roast in this fashion, so it's defiantly a keeper of a recipe. Usually when I make pot roast I buy a beef roast, but ever since I found these yummy Sirloin Tip Roasts at Costco I have been alternating between the two. It's been a nice change to say the least.

Photo Credit: Frugal Hotspot

 Have you tried the Sirloin Tip Roasts from Costco? Each roast is approximately 2 lbs at $1.99 lb. A four pack runs roughly $15 which is awesome because it yields 4 meals with plenty of leftovers.

I usually prepare the slow cooker pork roast above, Root Beer Pulled Pork Sandwiches and Pork Tacos or Carnitas because they cut of meat is so versatile. The four pack is such an awesome deal that I try and purchase it every couple months. Lets get started so you can see how easy this recipe is.

Add olive oil to a large fry pan. Heat the pan up nice and hot. Sprinkle salt and pepper on all sides of the pork roast and rub.
 
Place the roast in the pan and sear on each side before adding to the slow cooker. Add the carrots, onions, potatoes and rosemary to the bottom of the slow cooker and then place the roast on top.

Pour cream of mushroom soup over everything and add bay leaf. Cover and cook on low for 6 - 7 hours or high for 3-4.

The last 2 hours of cooking remove the rosemary and bay leaf and add the prepared gravy. Continue cooking until the roast is tender and the vegetables are cooked.





Slow Cooker Pork Roast

Ingredients:
2 - 2 1/2 lb pork roast {I use a Pork Sirloin Tip Roast}
1 - 1o oz can cream of mushroom soup
2 - packets pork gravy mix, prepared according to packet directions
6-8 carrots, cut into thirds
1 - onion, quartered
4 - 5 potatoes, quartered
1 - sprig fresh rosemary
1 - bay leaf
salt & pepper, to taste
1 - tablespoon olive oil

Directions:
Add olive oil to a large fry pan. Heat the pan up nice and hot. Sprinkle salt and pepper on all sides of the pork roast and rub.

Place the roast in the pan and sear on each side before adding to the slow cooker. Add the carrots, onions, potatoes and rosemary to the bottom of the slow cooker and then place the roast on top.

Pour cream of mushroom soup over everything and potatoes and bay leaf. Cover and cook on low for 6 - 7 hours or high for 3-4.

The last 2 hours of cooking remove the rosemary and bay leaf. Add the prepared gravy. Continue cooking until roast is tender and vegetables are cooked. Remove from slow cooker and serve.

Inspired by: Southern Plate



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20 comments:

Becki's Whole Life said... #

This sounds amazing - kind of like a pork pot roast. Lots of flavor going on here - I love it.

Misty said... #

I just found your blog yesterday and I've been reading it non-stop since. You have revived my long lost love of menu planning and I now have several new recipes to try.
Thank you!!

Tina @ Mommy's Kitchen said... #

Oh Misty that is so great to hear. Have fun cooking.

Judy said... #

Do the potatoes get done in 2 hours? Sound delicious!

tinabutler@mommyskitchen.net said... #

Mine do. If you don't think so you can add them the last 3 hours. We don't like mushy potatoes. We like them more on the firmer side.

*Another trick that I sometimes do is par boil the potatoes on the stove for about 15 minutes and then add the potatoes the last hour. This will cook them half way.

Georgia said... #

I forgot to get the gravy packs. Can I just make a gravy with flour and oil? Do you know what seasonings are in the gravy packs?

Tina @ Mommy's Kitchen said... #

No I don't know what seasoning are in a gravy packet, sorry. I would just leave it out and go just with the mushroom soup.

Anonymous said... #

please go back to how we use to print your recipes. The new way is not good at all.

Anonymous said... #

I can't get the recipes to print now. This is not good like the other way. Now I have to just forget these recipes and go somewhere else.

Tina at Mommy's Kitchen said... #

No one else seems to be having a problem with the new print friendly button. You may need to download adobe reader and its free.

You can always print a recipe without using the button. Just highlight the recipe and do a right click on your mouse.

When the printer box pops up choose selection and it will only print the selected text (meaning the recipe alone).

Mary Ellen said... #

So far I have tried 3 of your recipes - the spaghetti & meatballs, the salisbury steaks and the Hillbilly Spaghetti Pie and my family has loved all of them. I have never really liked to cook but I am actually excited to try your recipes. Your instructions make it very easy to follow. Thank you for this site!
Mary Ellen

Judy C. said... #

OK, I made this recipe sorta. LOL I had a 6 Lb. boneless shoulder pork roast which I seared first as you recommended. The first thing I did was to put a slow cooker liner in my slow cooker. (I love these things, makes clean up so easy). I had two different types of cream of mushroom soup on hand. One was with garlic. I added the garlic can of soup to the bottom on the slow cooker, then added the potatoes and carrots. I placed the pork roast on all of that and then I poured the regular can of cream of mushroom soup on top of the roast. I rinsed both the cans of soup out, with a 1/2 can of water, which I poured back and forth between the two cans to get as much of the soup as possible. I added it to the slow cooker. I also added a little minced garlic. Didn't have a bay leaf or rosemary to add. Anyway. I let that cook on low all day. At dinner time I pulled the roast out and let it rest(covered with foil) while I fished out the potatoes and carrots. Then I souped out all the remaining soup and drippings, put that in a sause pan and thickend it with corn starch to make the gravy. Everything tasted GREAT!!! The pork was pull a part tender! The carrots and potatoes were flavored by the soup and were really good. The gravy was awesome! I have lots of left over meat and gravy. I can't wait to use my left overs to make my enchiladas!

momof6girls said... #

With the one can of cream of mushroom, do you add water to cover everything? I am trying this today with my first pork roast.

Tina Butler said... #

No additional water is added besides the water from the prepared gravy packets.

momof6girls said... #

Ok thanks.

Anonymous said... #

I just put this in the crock pot ..I rubbed pork with a roast seasoning blend before searing and added 1/2 cup of white wine since I will not be using gravy packets. Hope it turns out!...

sillyspacegirl said... #

Amazing! Yummy! I will be making this again! I used Campbell's kettle style portobello mushroom madeira bisque. It was great! Maybe next time I'll add fresh mushrooms. O and I added 3 cloves of sliced garlic, I Love garlic! Try this recipe, it's worth it! :-)

Anonymous said... #

Delicious! Didn't change a thing! Perfect recipe for Costco's pork sirloin tip roast!

Marie said... #

I'm trying this out today, but used some sweet potatoes instead (Two white potatoes and several small sweet potatoes.); I also omitted the bay leaf and used dried rosemary instead of the fresh sprig.

It's already smelling good and it'll be enjoyed later today. Thank you for the recipe!

cloey said... #

So do I need "two" of two and a half pounds of pork? (if so I better go get another pork at the store then!! Didnt read recipes well!!! Anyway we dont eat potatoes, so can I put either zucchinies or celery? If I add zucchini, should I add couple of hours before the meat is done? or can I just add with other veggies? Are they gonna change any flavor?