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Crock Pot Pork Roast and Gravy

Crockpot pork roast gravy made in the slow cooker for fork-tender pork and rich, dark gravy. You’ll sear first for color, then set-and-forget as the roast turns tender and slices perfectly with gravy.
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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: 470
Ingredients Equipment Method Notes

Ingredients
  

Pork roast
  • 3 lb pork loin roast or shoulder
Seasoning
  • salt, pepper, garlic powder, onion powder to taste Use a generous amount to season all sides.
Sear base
  • 2 tbsp oil
Aromatics
  • 1 onion, diced
  • 3 garlic, minced
Gravy base
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup beef broth
  • 2 tbsp Worcestershire sauce
  • 1 packet (1 oz) onion soup mix
Optional thickener
  • 1 tbsp cornstarch mixed with 2 tablespoons water (optional, to thicken) Use only if you want a thicker gravy.

Equipment

  • 1 cast iron skillet
  • 1 slow cooker

Method
 

Sear the pork
  1. Season the pork roast generously with salt, pepper, garlic powder, and onion powder. Heat oil in a skillet over medium-high and sear the pork on all sides until golden, using a steady turn for even browning.
Build the slow-cooker gravy
  1. Add the diced onion and minced garlic to the bottom of the slow cooker. Mix the cream of mushroom soup, beef broth, Worcestershire sauce, and onion soup mix until smooth, then pour over the pork.
Slow cook until tender
  1. Cover and cook on Low for 8–9 hours until the pork is tender and pulls apart easily. Alternatively cook on High for 4–5 hours for the same fork-tender result.
Thicken and serve
  1. Remove the pork and thicken the gravy on High if desired by stirring in the cornstarch slurry until smooth. Slice or shred the pork and serve smothered in the gravy.

Notes

For best texture, sear the pork until deeply golden before slow cooking—this adds flavor to the gravy. Store leftovers in a covered container in the refrigerator up to 4 days; freeze pork and gravy separately up to 2 months. For a lighter option, swap cream of mushroom soup with a reduced-fat cream of mushroom soup if available, keeping the remaining gravy ingredients the same.