Crockpot Pork Roast and Gravy
If you're looking for a super simple meal full of flavor that the whole family will love, look no further than this delicious Crockpot Pork Roast!
Servings: 8 servings
Calories: 408kcal
Ingredients
- 5-6 pound boneless pork butt picnic or shoulder roast or 6-7lb bone-in
- 10.5 ounce can condensed cream of mushroom soup regular or low sodium
- 14.5 ounces chicken broth regular or low sodium
- 1 envelope Lipton Onion Mushroom Soup Mix
- 2 tablespoons cornstarch
Instructions
- Searing the roast first is optional. If doing so, add 2 tablespoons olive oil to a large skillet on high heat. Sear the pork 2-3 minutes per side.
- To a Crockpot, whisk together cream of mushroom soup, broth, and the soup mix. Once combined transfer the pork into the mixture.
- Cover and cook on low for 8-9 hours or high 5-6.
- Once the pork easily shreds apart with a fork, carefully transfer to a plate.
- To thicken the broth/juices into a gravy, first remove any solid bits remaining in the Crockpot. If desired, separate and discard the fat. In a small bowl whisk together 2 tablespoons water and the cornstarch. Stir this mixture into the Crockpot.
- Pull the pork into smaller pieces with two forks. Transfer the pork back into the Crockpot. Cook on high for 5-10 minutes to allow the gravy to thicken.
Video
Nutrition
Calories: 408kcal | Carbohydrates: 7g | Protein: 66g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 173mg | Sodium: 1009mg | Potassium: 1164mg | Fiber: 0.4g | Sugar: 0.5g | Vitamin A: 2IU | Vitamin C: 0.2mg | Calcium: 31mg | Iron: 3mg
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