A delicious and easy recipe for Slow Cooker 4-Ingredient Amish Onion Gravy Pork Roast that is perfect for any meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:7-8 hours on LOW or 4-5 hours on HIGH
Total Time:7 hours 15 minutes to 8 hours 15 minutes
Yield:6-8 servings 1x
Category:Main Dish
Method:Slow Cooking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1.4 kg boneless pork shoulder or pork loin roast
1 packet (about 28 g) dry onion soup mix
1 can (about 300 g) condensed cream of mushroom soup
240 mL (1 cup) beef broth
Instructions
Pat the pork roast dry and place it in the bottom of a slow cooker (5–6 L).
In a bowl, whisk together the cream of mushroom soup, beef broth, and dry onion soup mix until smooth.
Pour the onion gravy mixture evenly over the roast.
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the pork is tender and cooked through.
Pork should reach at least 63°C in the center, followed by a 3-minute rest. For a very tender, pull-apart roast, cooking it longer until it reaches roughly 90–95°C works better, especially when using pork shoulder.
Transfer the pork to a cutting board and let it rest for 10–15 minutes before slicing or shredding.
If the gravy is thinner than you prefer, transfer it to a saucepan and simmer for 5–10 minutes, or mix 1 tablespoon (15 mL) cornstarch with 2 tablespoons (30 mL) cold water and stir it into the gravy. Simmer until thickened.
Slice or shred the pork and spoon plenty of the warm onion gravy over the top.
Notes
For best results, use a pork shoulder for a more tender roast.
Adjust the cooking time based on the size of the roast.
Feel free to add vegetables like carrots or potatoes to the slow cooker for a complete meal.