Crock Pot Pork Roast

Prepare to be amazed by this ultra tender, fall off the bone crock pot pork roast. It only takes a handful of ingredients to make, including the complimentary gravy.

Some of our other favorite ways to cook pork in a slow cooker are Pulled Pork and Kalua Pork. This pork roast recipe, however, is quickly becoming one of our new go to crock pot recipes!

A Favorite Slow Cooker Dinner

It doesn’t get much better than a slow cooker pork roast. This is one of the most requested meals in our home. The smell of the cooking roast from the crock pot is incredible! It fills the house with the most delicious aroma and we all can’t wait to dig in.

Cooking a roast in the slow cooker is so super easy. Just a few steps, 8-10 hours of cooking, and one amazing tasting dinner. This recipe also includes how to make the gravy to pour on top of the roast. As if you needed another tasty reason to make this!

Slow cooker pork roast checks all the boxes—easy way to feed a crowd, leftovers taste wonderful, minimal ingredients and instructions, and a hit with everyone!

How to Cook Pork Roast in Crock Pot

1. INGREDIENTS. Place the pork roast in the crock pot. Sprinkle the dry onion soup mix over the top of the roast, then pour the cranberry sauce over the top.
2. SLOW COOK. Turn the slow cooker on low and cook for 8-10 hours. After it is done cooking, remove the meat from the slow cooker and shred it. Cover the meat with foil to keep it warm while preparing the gravy.
3. GRAVY. To make the gravy, add the butter to a large skillet over medium heat. When the butter is melted and bubbling, add the flour and whisk it to form a paste. Cook for 2-3 minutes, until golden brown. Pour the drippings from the cooked roast into the skillet and whisk to combine. Cook 5 minutes, until the gravy bubbles and thickens.

Serve the roast with noodles or mashed potatoes, and pour the gravy on top.

Recipe Tips + Storing

Tips: 

• If your roast has a layer of fat, be sure to cook it fat side down. 
• Use homemade cranberry sauce for even more flavor. 
• Plan about 8 oz of meat per person. 

Storage: If you happen to have leftovers, you can store them in the fridge or freezer. Either way, be sure to add the drippings from the crockpot. This will help keep the pork moist. 

• Fridge: store in a sealed container for up to three to four days.
• Freezer: Store in an airtight freezer safe container for about 3-6 months.
• Reheating: Thaw iF applicable, and heat the oven to 250°F. Place the leftovers, with the juices, into a baking pan. Place in the oven until hot. If you are in a hurry you can also use the microwave. 

What to Serve with Pork Roast?

There are so many options, but here are some of our favorites…

• Arugula Salad
• Homemade Dinner Rolls
• Easy Twice Baked Potato
• Roasted Vegetables
• Brown Sugar Glazed Carrots

In general, we always like to serve it with a salad and or veggie so pick your favorite!

For more pork recipes, check out:

• Slow Cooker Kalua Pork
• Edamame Pork Soup  
• Sweet and Sour Pork
• Green Enchilada Pork Chili
• Lemon and Thyme Smothered Pork Chops

5 from 17 votes

Crock Pot Pork Roast

By: Lil’ Luna

This ultra-tender, "fall off the bone" crock pot pork roast only takes a handful of ingredients to make, including the complimentary gravy.

Servings: 8

Prep: 5 minutes mins

Cook: 8 hours hrs

Total: 8 hours hrs 5 minutes mins

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Ingredients 

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for the roast:

• ▢ 1 (3-pound) pork sirloin roast
• ▢ 1 (2-ounce) package dry onion soup mix
• ▢ 1 (16-ounce) can whole berry cranberry sauce

for the gravy:

• ▢ 2 tablespoons butter
• ▢ 2 tablespoons all-purpose flour
• ▢ drippings/juice from the cooked roast
• ▢ salt and pepper to taste

Instructions 

• Place the pork roast in the crock pot. Sprinkle the dry onion soup mix over the top of the roast, then pour the cranberry sauce over the top.
• Cook on low heat for 8-10 hours, then remove the meat from the slow cooker and shred. Cover with foil and keep warm while preparing the gravy.
• Add the butter to a large skillet over medium heat. When the butter is melted and bubbling, add the flour and whisk to form a paste. Cook 2-3 minutes, until golden brown. Pour the drippings from the cooked roast into the skillet and whisk to combine. Cook 5 minutes, until the gravy bubbles and thickens.
• Serve the roast with noodles or mashed potatoes, and pour the gravy on top.

Notes

STORE roast and drippings in an airtight container in the fridge for up to 4 days.

FREEZE in an airtight container for 3-6 months.

To reheat. Thaw, if applicable, and heat the oven to 250°F. Place the leftovers, with the juices, into a baking pan. Place in the oven until hot. If you are in a hurry, use a microwave.

Nutrition

Calories: 141kcal, Carbohydrates: 2g, Protein: 22g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 67mg, Sodium: 83mg, Potassium: 382mg, Fiber: 1g, Sugar: 1g, Vitamin A: 87IU, Calcium: 5mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course

Cuisine: American

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