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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.
L says
Delicious, but we will try low sodium soup next time because it was a little too salty for us.
Denise E ENTRIKEN says
Delicious simple and hardy. I took your suggestion used buttered no yolk noodles. So good!
Karly says
So glad you enjoyed the recipe!
Carla G Skidmore says
This looks wonderful, but could I substitute Cream of Mushroom Soup for the Cream of Chicken Soup? I ask because my husband is GF and I have only seen GF Cream of Mushroom Soup
Karly says
Yes, of course.
Mark says
Can I use this with a bed chuck roast
Karly says
We haven’t tried, but it would likely work. 🙂
PJ says
I made this recipe for supper tonight and we both really liked it. I would suggest that if you buy a fatty pork roast like I did, trim as much fat off as you can before cooking OR be sure to ladle of the cooked fat. My roast was a bit too fatty. I did not have a slow cooker so I used a good sized pot with a lid and slow cooked it in the oven at about 250 degrees F. for about 5 1/2 hours then added some carrots and potatoes and cooked for another 1 1/2 hours at 300 degrees F.
Karly says
Thanks for sharing, PJ!
Carla G Skidmore says
Hi, PJ, I dislike fatty roasts, so I put the pork roast after I’ve cooked it into the refrig overnight, the fat congeals and you can just scrape it off. Do be careful reheating, though, as if you set your crockpot on “high” the ceramic container may crack. ( Guess how I learned about this?) So set your crockpot on warm, for twenty minutes, then on to medium and then high to be sure that that roast is hot.
Timberly says
Hi Karly,
My crock pot just died but I have an Insta pot. How would I convert the cook time and setting?
Sincerely,
Timberly
Karly says
Hi Timberly! You could use the slow cook function on the Instant Pot, but I don’t have instructions for pressure cooking this one.
DeeAnn says
could you add a packet of pork gravy mix?
Karly says
I’ve never tried, but it’d probably be fine, though may end up quite salty.
Jeff Ridenour says
My wife loved it! I made it and she said “bookmark that recipe!” I confessed it as three easy ingredients. Thanks Karly!
Karly says
Love to hear that, Jeff!
Mary says
please excuse my dumb question….what cut of pork? Butt, shoulder, loin?? I’m new to cooking.lolthanks!!
Karly says
I like the pork loin ribeye roast, but a shoulder roast works well too. The shoulder/butt is just a bit more fatty.
Deborah A Kaker says
I use my slow cooker year round. Got a new, bigger one a few years age and gave the old one to my mother. She was alittle afraid to use it but it is now used constantly. I make a roast similar to yours and will try yours next time we have roast for supper. Love all the recipes.
Karly says
I can’t imagine life without my slow cooker! Glad your mama came around. 🙂
Danielle says
This looks amazing! I have a silly question though. When you say 2 cans of cream of chicken soup, do you mean 2 of the 10oz cans to equal a 20 oz can or 2 of the 20 oz cans. I plan on making this for dinner tonight. ??
Karly says
Hi Danielle! Sorry, that was confusing. You’ll need 20 ounces total, which is 2 of the 10 ounce cans. 🙂
Robert Nava says
why am i getting a marinated pork roast from a company i dont have access to when i want to be able to make my own roasts into something nice, kind of defeats the purpose. tired of getting advertisements when im looking for recipes. stop shilling for companies and provide the recipes people are looking for in the first place.
Karly says
Hi Robert! Totally understand that it can be frustrating if you don’t have access to the product, however Smithfield is widely available nationwide. I understand why you might not like to read sponsored posts, however the time and money involved in running this website are extensive and it’s pretty ludicrous to expect someone to do all that work for free. If you’re not comfortable with ads or sponsored posts, you might be better off purchasing a cookbook. Have a great day!
Matt says
Can you add vegetables to this recipe without making adjustments to it? I would like to add potatoes and carrots to this if possible.
Karly says
I think that would work fine. 🙂
Bren says
This sounds delicious! I have some pulled pork that my husband smoked. It’s already cooked, but I am wondering how it would work in this recipe with the smokey flavor and it already being cooked. What do you think?
Karly says
I don’t think you’d want to put it back in the crockpot if it’s already been cooked. You could try making a gravy and putting it over mashed potatoes, but not sure how that will taste with the smoky flavor.
Sherry Evans says
Karly, does this recipe double ok? Would a 5qt crock pot be big enough for a double recipe?
Karly says
I haven’t tried doubling this, but I think it would be. Not sure if it would fit though.