Crock Pot Pork Roast with Vegetables and Gravy
Try this Crock Pot Pork Roast with Vegetables and Gravy recipe, or contribute your own.
Try this Crock Pot Pork Roast with Vegetables and Gravy recipe, or contribute your own.
- salt and pepper
- gravy:
- 3 t olive oil
- 1 large onion
- 1/4 c soy sauce
- 1/2 c water
- 1/4 c water
- 1/2 c brown sugar
- 1/4 c milk
- 1 (3 pound) pork roast (i like a sirloin tip roast)
- 5 russet potatoes
- 3 c mini carrots
- 1 t garlic chopped
- 1/4 c newman's own balsamic dressing
- juices from the roast
- 2 (.87 ounce) packages pork gravy mix
- 1 (10 ounce) can cream of mushroom soup
- Carbohydrate 89.0368234040247 g
- Cholesterol 1.00000000084535 mg
- Fat 7.73060000124047 g
- Fiber 8.52990004000168 g
- Protein 9.44534001239987 g
- Saturated Fat 1.2352260002832 g
- Serving Size 1 1 -7 serving (567g)
- Sodium 135.419762199215 mg
- Sugar 80.506923364023 g
- Trans Fat 0.465969000481019 g
- Calories 440 calories
Step-by-step
- Grab a Pork Sirloin Tip Roast.
- Heat a large skillet over medium-high heat. Pour 3 tablespoons of olive oil into the pan. Sprinkle the pork generously with salt and pepper. Sear on both sides until golden brown.
- Peel and chop 5-6 russet potatoes and one onion uniformly.
- Spray a 3-4 quart crock pot with cooking spray. Place the seared pork in the pot and pour 3 cups mini carrots around the roast. Layer the potatoes and onions on top.
- Chop 1 tablespoon of garlic and place it in a small bowl. Add 1/4 cup soy sauce, 1/4 cup Newman's Own Balsamic Vinaigrette, 1/2 cup water and 1/2 cup brown sugar. Whisk until brown sugar dissolves. Pour over the potatoes and roast. Season with salt and pepper.
- Cover and cook on high for 4-5 hours, or cook meat and sauce on low for 4 hours, then add vegetables and cook on high for 2 hours.
- When pork reaches 160 degrees, pour juices into a saucepan. Turn off crock pot and let meat rest for 5-10 minutes.
- Add 2 packages of pork gravy mix, 1/4 cup milk, 1/4 cup water and 1 can cream of mushroom soup to the saucepan. Whisk to combine.
- Heat the gravy mixture to boiling over medium-high heat, stirring occasionally.
- Serve the roast and vegetables with gravy.
My Favorite Weeknight Crock Pot Meal: A Simple Pork Roast
As a busy working mom, finding time to cook a delicious and healthy dinner can often feel like a Herculean task. Between school pick-ups, after-school activities, and the general chaos of daily life, a simple, yet satisfying meal is always a welcome reprieve. That's where my Crock-Pot Pork Roast with Vegetables and Gravy comes in. This recipe is my go-to weeknight dinner, and for good reason: it's incredibly easy to prepare, requires minimal hands-on time, and consistently delivers a flavorful and tender roast that the whole family enjoys.
The beauty of this recipe lies in its simplicity. I start by searing a pork sirloin tip roast – this adds a wonderful depth of flavor that you simply can’t achieve without that initial sear. Then, it’s all about layering. I like to use russet potatoes, carrots, and onions – the vegetables cook beautifully in the crock-pot, absorbing the rich flavors of the pork and the delicious gravy. The secret ingredient? Newman's Own Balsamic Vinaigrette! It adds a touch of unexpected sweetness and tang that perfectly complements the savory pork. The whole process takes just minutes of prep time, and then the slow cooker does all the work. I usually set it to cook on low for 4-5 hours, or longer if I need to. That means I can get on with my day, knowing that a comforting and hearty meal awaits us when we get home.
One of the things I love most about this recipe is its versatility. I often adjust the vegetables depending on what’s fresh at the grocery store. Sometimes I’ll add sweet potatoes for extra sweetness, or butternut squash for a richer flavor. And let's not forget the gravy. Using a pre-made pork gravy mix simplifies things significantly, but you can always make your own if you have the time and inclination. The gravy is the perfect finishing touch, making the entire dish feel complete and comforting. The creamy mushroom soup adds to the richness, balancing the flavors beautifully. It's a real crowd-pleaser.
This Crock-Pot Pork Roast isn't just a weeknight staple; it's a perfect solution for busy weekends, too. The hands-off nature of the recipe makes it ideal for those days when you’re running around and don’t have a lot of time to spend in the kitchen. It's a dish that easily feeds a family of four, with plenty of leftovers for lunch the next day. This recipe is one that I’ll continue to make for years to come. It’s reliable, delicious, and perfectly suits my busy lifestyle. I am so glad to have this recipe in my arsenal, and I hope you love it too.
Beyond the practicality, this dish holds a special place in my heart. It reminds me of simpler times, of cozy evenings spent with family around the dinner table. The aroma of the slow-cooked pork and vegetables fills the house with a warm and inviting scent, setting the perfect atmosphere for conversation and connection. It’s a meal that nourishes not just the body, but the soul. And for a busy woman like me, that’s priceless.
Tips and Variations:
- For extra flavor: Add a bay leaf or a sprig of rosemary to the crock pot while cooking.
- Spice it up: Incorporate a pinch of red pepper flakes for a touch of heat.
- Make it a complete meal: Serve with a side of roasted vegetables or a simple green salad.
- Customize the vegetables: Use any combination of root vegetables you enjoy.
- Leftovers are great! Shred the pork and use it in sandwiches, tacos, or salads.
This Crock-Pot Pork Roast is more than just a recipe; it's a testament to the power of simple cooking and the importance of nourishing your family. Give it a try, and I'm confident it will become a new favorite in your kitchen.
