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Crock Pot Pork Roast and Gravy

Crock pot pork roast gravy with fork-tender pork and a rich, dark gravy made in the slow cooker. Sear the roast for color, then set it and let it simmer until the pork pulls apart, finishing with optional thickened gravy for a silky coating.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pork roast base
  • 4 lb pork loin roast or shoulder Use a cut that will fit comfortably in your slow cooker.
  • salt To taste.
  • pepper To taste.
  • garlic powder To taste.
  • onion powder To taste.
  • 2 tbsp oil For searing the roast.
Slow-cooker aromatics and gravy
  • 1 onion, diced Adds sweetness and body to the gravy.
  • 3 cloves garlic, minced Minced for quick flavor release.
  • 10.5 oz cream of mushroom soup Forms the creamy base of the gravy.
  • 1 cup beef broth Use low-sodium if you prefer less salt.
  • 2 tbsp Worcestershire sauce Deepens savory flavor.
  • 1 packet (1 oz) onion soup mix Brings seasoning and body.
  • 1 tbsp cornstarch Optional thickener.
  • 2 tbsp water Mixed with cornstarch for a slurry; optional.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Season and sear the pork
  1. Generously season the pork loin roast or shoulder with salt, pepper, garlic powder, and onion powder all over. Heat 2 tablespoons oil in a skillet over medium-high heat until shimmering, then place the roast in the pan.
  2. Sear the pork on all sides until golden, about 3–5 minutes per side depending on thickness. Turn with tongs so the exterior browns evenly and develops color before slow cooking.
Build the slow-cooker gravy
  1. Add the diced onion and minced garlic to the bottom of the slow cooker. Spread them into an even layer so they don’t burn and flavor the pork as it cooks.
  2. Mix the cream of mushroom soup, beef broth, Worcestershire sauce, and onion soup mix until smooth. Pour the mixture over the pork so it’s mostly covered.
Slow-cook until fork-tender
  1. Cook on Low for 8–9 hours, covered, until the pork is tender and pulls apart easily. If using High, cook for 4–5 hours, covered, until the same fork-tender texture is reached.
Thicken and serve
  1. Remove the pork from the slow cooker and place it on a cutting board to slice or shred. Turn the slow cooker to High so the gravy bubbles lightly while you thicken it.
  2. Stir the cornstarch slurry (cornstarch mixed with water) into the hot gravy and cook on High until smooth and thickened. Keep stirring until there are no lumps and the gravy coats a spoon.
  3. Slice or shred the pork and serve it smothered in the thick gravy. Spoon the gravy over the top so the pork stays juicy and dark, glossy, and well-seasoned.

Notes

Pro tip: Searing is what gives the finished gravy deeper color—don’t skip the golden-brown step. Refrigerate leftovers in an airtight container up to 3–4 days; reheat gently in the microwave or on the stove with a splash of broth. Freezing is yes—freeze shredded pork with gravy up to 2–3 months and thaw overnight. For a lighter option, use reduced-fat cream of mushroom soup and low-sodium beef broth (the process stays the same).