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.
Servings: 8
Equipment
Ingredients
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
For the Roast
- Place pork roast in the crock pot. Sprinkle package of dry onion soup mix over the top of the roast followed by the cranberry sauce.
- Cook on low heat for 8-10 hours. Remove the meat from the slow cooker and shred. Cover with foil and keep warm while preparing the gravy.
For the Gravy
- Add butter to a large skillet over medium heat. When the butter is melted and bubbly add 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 Best Mashed Potatoes, and pour the gravy on top.
Video
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