Crock Pot Pork Roast
This ultra-tender, "fall off the bone" crock pot pork roast only takes a handful of ingredients to make, including the complimentary gravy.
Prep Time5 minutes mins
Cook Time8 hours hrs
Total Time8 hours hrs 5 minutes mins
Course: Main Course
Cuisine: American
Servings: 8
Author: Lil' Luna
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
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.
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.
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