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This crock pot pork roast is one of the easiest crock pot recipes ever! Just 3 ingredients and the gravy makes itself right in the slow cooker. You’ll end up with tender, flavorful pork roast and gravy that’s perfect over mashed potatoes, rice, or egg noodles!
I received a comment from a reader the other day that they only use their slow cooker in the winter.
You guys, just curious, are all of you that way? Is the slow cooker a seasonal thing or do you use it year round??
Personally, I use it all year, especially when I have recipes like this crock pot pork roast!
I use it in when it’s cold out because it always produces comfort food. I use it when it’s warm out because it keeps me from heating up the kitchen.
And I use it most of all because it’s convenient and easy and the food always comes out delicious.
Am I alone? Tell me I’m not alone.
Anyway, making pork roast in the crock pot is something you’ll want to eat allllll. year. long.
So good.
Plus, there’s just 3 ingredients in this recipe.
Is this real life?
Ingredient Notes:
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Pork Roast – I’m using a pork roast that is about two pounds in size. See the FAQs below for more info on exactly what cut of pork roast to use!
Cream of Chicken Soup – You could get the canned stuff. Or you could try my substitute for cream of chicken soup recipe and never buy the canned stuff again! My cream of mushroom soup substitute would work too!
Onion Soup Mix – A packet of this mix is going to add lots of great savory flavor to this crock pot pork roast and gravy! Even my onion-hating husband likes the gravy that comes from this mix + cream of chicken soup!
What Readers are Saying!
“My wife loved it! I made it and she said “bookmark that recipe!” I confessed it as three easy ingredients. Thanks Karly!” – Jeff R.
Crockpot Recommendation!
In the market for a new slow cooker? We love this 7 quart Crockpot. It’s simple to use, cooks evenly, and is very budget friendly. Plus, it has a 4 1/2 star rating with over 5,000 reviews on Amazon!
How to Cook a Pork Roast:
Soup & Seasoning : Before adding your pork roast to the slow cooker, dump in 2 cans of cream of chicken soup (or two batches of our homemade recipe) and a packet of onion soup mix.
Stir: Give those a quick stir to combine everything.
Coat: Pop the pork roast in the crockpot and spread some of that gravy mixture over it.
Slow Cook & Shred: You can cook this slow cooker pork roast on high for about 5 hours or on low for 8-9 hours. We use a couple of forks to shred our pork. This gets everything coated in the gravy and makes the meal perfect for serving over mashed potatoes.
Helpful Tip!
Slow Cooker Timing
It’s important to remember that every slow cooker cooks a little differently. Some run hotter than others, so your best bet is to plan for the longer amount of time and then reduce the temperature to ‘keep warm.’
Your slow cooker pork roast will stay nice and moist on the keep warm setting for an hour or two.
What to Serve with Crock Pot Pork Roast:
I like to serve this pork roast recipe over our Instant Pot mashed potatoes or baked mashed potatoes, but it’s also good over my buttered egg noodles. Pretty much anything starchy that’ll soak up some of that savory gravy is a great choice!
Want a few veggies? Try it over our rice with vegetables. The flavors work perfectly together.
Serve this up with a side of the BEST green beans with bacon along with some Bisquick peach cobbler for dessert. What a meal!
Leftover Hack!
Level up this easy air fryer poutine recipe by swapping out the beef gravy with leftover pork roast and gravy! Trust me, it’ll be real good.
FAQs:
A “pork roast” can actually refer to a few different cuts of pork. I like to use pork loin ribeye roast. It’s a nice lean cut. A pork shoulder or pork butt will also work but they are a bit fattier than a pork loin.
Nope! If you aren’t using my homemade cream of chicken soup substitute the canned soup works great and you don’t need to add the water that the canned soup would normally require.
You can keep leftovers stored in an airtight container or covered in the crockpot in the fridge for about 4-5 days. The leftovers are delicious reheated in the microwave.
Do I need to add liquid to slow cooker pork roast?
There’s no liquid needed in this recipe for slow cooker pork roast and gravy, beyond the cream of chicken soup.
The pork roast will release liquid as it cooks, which will thin out the soup, resulting in a tender roast and thick gravy.
MORE CROCKPOT RECIPES!
- Crockpot Chicken and Dumplings
- Crock Pot Ribs
- Crockpot Apple Butter
- Mississippi Pork Roast
- Crockpot Lasagna
- Slow Cooker Pork Chops
Crock Pot Pork Roast and Gravy
Ingredients
- 2 pounds pork roast
- 20 ounces cream of chicken soup
- 1 packet onion soup mix
Instructions
- Add the cream of chicken soup and onion soup mix to a 5-6 quart slow cooker and stir to combine.
- Add the pork roast to the slow cooker and spoon some of the soup mixture over the roast.
- Cover and cook on high for 5 hours or low for 9 hours, until pork is easily shred with a fork.
- Stir the pork into the gravy and serve.
Robin says
How many pounds is the roadt?
Karly says
Around 2-3 pounds.
Christine says
I cook this with mushroom and cream of chicken soup family love it will make again
Karly says
So glad to hear that!
Debbie says
It worked very well! I used about 3 teaspoons of beef bullion, a can cream of mushroom and a can of cream of chicken with herbs soup, rubbed the pork with garlic powder, paprika, pepper, little seasoning salt (will leave that off next time) and rubbed sage. A bit salty, added a bit of sugar and a bit of water to help. Awesome dish, we will definitely have it again! Thank you for sharing!
Debbie says
Sounds great, but I have an onion allergy; what can I substitute the dried onion soup with? Would some beef bullion work?
I plan to pop this in the crock tomorrow morning. I look forward to hearing from you!
Thank you!!
Karly says
Yes, I think beef bouillon and maybe some garlic would work well.
Debbie says
It worked very well! I used about 3 teaspoons of beef bullion, a can cream of mushroom and a can of cream of chicken with herbs soup, rubbed the pork with garlic powder, paprika, pepper, little seasoning salt (will leave that off next time) and rubbed sage. A bit salty, added a bit of sugar and a bit of water to help. Awesome dish, we will definitely have it again! Thank you for sharing!
JB says
Can you cook the roast from frozen?
Karly says
I’d be worried the gravy would work in the time it would take to cook a frozen roast, but I don’t know for sure.
Nancy says
Do you think this would turn out ok with Cream of Mushroom soup?
Karly says
Absolutely!
Shai says
I made mine with cream of mushroom soup. I also sliced a few onions and added before cooking. It turned out delicious!
anastasia Green says
Smithfield pork is processed in China!!! They raise the animals here and ship it off to china to butcher and process. DONT USE SMITHFIELD!!!!!!!!
Karly says
That seems a bit cost-prohibitive. I’d be happy to ask my contact at Smithfield where the pork is butchered and processed for you, because I just can’t imagine it’s happening in China for the simple reason that it would cost a fortune to ship back and forth like that.
Donna says
Not actually true….we have a Smithfield processing plant where I live.
bob smithfield says
Anastasia Green was obviously high when she posted that…
Tasha says
Do you still add water ?
Michael says
That’s totally false all the pigs are raised and butchered here then exported to China
Michele says
Yum yum yummy. Thank you. It was soooo good.
Albert Bevia says
comfort food at its best! this looks insane good Karly, and that gravy…OMG
Rob says
This might be a stupid question– but do you add the 1 can of water that goes with each can of cream of chicken soup??
Karly says
Nope, no need to add the water. 🙂
Rob says
Ruh roh…. well looks like we’re having pork loin soup tonight. ?
We’ll have LOTS of gravy!
Phyllis Zachow says
I use my Slow Cooker year round as well. It is great in winter, but as you said, it helps keep
the kitchen cooler in the summer. We live
in Northern California where it is in the 100’s almost all summer long, so anything to help keep the heat out of the
kitchen is what we do. Thanks for your recipes. I have printed a lot of them & used them too. The family loves them. Going to try your 7-Up Biscuits & your Dad’s Biscuit recipes very soon. Also going to make Chili
in our slow cooker, never thought of doing that before. It would be much better that way, I am sure.
Aimee says
My crock pot is one of my lifelines and I’m not afraid to make some chili in the summertime, but that could just be me! I love a good pork roast and with gravy sounds even better. YUM!
Jennifer Knox says
I probably use my slow cooker more in warm weather than I do in the winter. In the winter its no big deal to use the oven. We make a lot of sandwich fillings with it in hot weather. Pulled pork, chicken, italian beef, etc. I use it to cook beans overnight too, to go along with nachos or taco salads.
Karly says
It’s so convenient, right? I love my slow cooker. 🙂
Gene G. says
Sounds great and yes the slowcooker is an all year cooker. My first one was a 3 qt.stoneware pot on a hot plate in 1959. Also try 1 chicken and 1 celer or 1 mushroom soup.
Diane Stenglein says
This looks amazing! However, my grocery store doesn’t carry the marinated roasts. How can I season the meat myself?
Karly says
I would just season with garlic powder, onion powder, and paprika. 🙂
Connie Ratajczak says
I bought one just seasoned with sea salt and it turned out perfectly flavored in my opinion
Susan Davis says
I use the crockpot year round, too. This recipe is very similar to one I make but I leave the roast whole and slice or tear into serving sizes. Love your recipes and use many of them. Thanks for all the ideas.