Slow Cooker Pork Roast and Gravy

Happy Halloween!  I hope you all have a safe and enjoyable evening.  Also, prayers out to all of those affected by Sandy.  I hope you and your loved ones are all safe. Anthony J. D’Angelo said, “Treasure your relationships, not your possessions.”

Today’s recipe is one that can bring comfort and is one of my new favs.  The fact that it is made in a slow cooker makes it even better!  When I made this recipe I actually doubled it and took half to a friend with a sick daughter.  This recipe includes potatoes and and carrots with it so it really could be a all in one meal.  However, I wanted mashed potatoes.  So I only added a couple of potatoes to the pot to add flavor.  Then I made up some mashed potatoes to serve this with.  I originally intended to add the cooked potatoes from slow cooker to the mashed potatoes to add extra flavor, but I forgot.  I am posting the original version of the recipe but keep in mind what I did if you want to serve it with mashed potatoes.

What makes this dish is the fresh rosemary.  You really must get it for this recipe.  Our local Harmon’s grocery store sells small packages of fresh herbs for $1.25.  It’s definitely worth the price for the flavor you get.  The carrots in here were also delicious.  Also, another key item when slow cooking – sear your roast before you cook it.  Searing it will hold in the juices and add to the flavor.  All you need to do is season it with some kosher salt and pepper then sear it in a pan with some olive oil.

This is my favorite way to cook a pork roast and I will be making it probably once a month for my family and we go through the winter months.  Make this roast – whether you go for the cooked potatoes or mashed – you will love it.  Thanks for the recipe Tina my friend!

Slow Cooker Pork Roast and Gravy
  • 2 - 2½ lb pork roast {I use a Pork Sirloin Tip Roast}
  • salt & pepper, to taste
  • 1 Tbsp olive oil
  • 1(10.5 oz) can cream of mushroom soup
  • 6-8 carrots, cut into thirds or equal amount of baby carrots (I used ½ lb)
  • 1 onion, quartered
  • 4 to 5 potatoes, quartered
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 2 packets pork gravy mix, prepared according to packet directions
  1. Sprinkle salt and pepper on all sides of the roast.
  2. Place olive oil in a skillet and heat over medium to medium-high heat.
  3. Place the seasoned roast in the skillet and sear on each side.
  4. Place the carrots, onions, potatoes and rosemary to the bottom of the slow cooker and then place the roast on top.
  5. 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.During the last 2 hours of cooking remove the rosemary and bay leaf and add the prepared gravy. Continue cooking until roast is tender and vegetables are cooked.
  6. Remove from slow cooker and serve.


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