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Crock Pot Pork Roast with Vegetables and Gravy (Renewed)

Crock Pot Pork Roast with Vegetables and Gravy (Renewed)
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Man, I love a good Pork roast. Pork is a nice sweet meat, after all and well…you know how I love sweet. It’s a problem, if the truth were to be told.

This particular Pork Roast recipe has been living in my archives for more than four years now. The pictures that were originally posted with it are down right hideous. Shockingly fierce, is what I am telling you here. It was in need of a makeover. Not the recipe (which is absolutely heavenly). Just the pictures. And so I have made this dreamy roast again (twist my arm, why don’t you) and retaken the photos for you all, complete with a full pictorial tutorial.

What does this Pork Roast of Wonder have to offer you? Tender strips of flavorful meat, drizzled with a gravy that is so divine I think I could drink it for breakfast and be happy from my head to my toes. The taste is by no means overly sweet, rather it has a kind of smokey, sweet, garlic brown sugar feel to it. It’s a family favorite.

Make it baby. Make it and love it!

Pork Roast with Vegetables and Gravy from Jamie Cooks It Up!

Let me show you how to make it happen!

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1. Grab a Pork Sirloin Tip Roast. I like to buy these that come in a package of four from Costco. They always seem to cook up so well and are easy to shred.

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2. Heat a large skillet up over medium high heat. Pour 3 tablespoons of olive oil into the pan. Sprinkle the pork generously with salt and pepper on the top and bottom. Carefully place it in the pan and allow it to get a nice golden brown sear on both sides.

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3. While your pork is in the searing pan, peel and chop 5-6 russet potatoes and one onion. You want them to be uniform in size, so they cook evenly.

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4. 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.

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Layer the potatoes and onions on top.

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5. Chop 1 tablespoon of garlic and place it in a small mixing bowl.

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Add 1/4 cup soy sauce, 1/4 cup Newman’s Own Balsamic Vinaigrette, 1/2 cup water…

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and 1/2 cup brown sugar.

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Whisk the ingredients around making sure the brown sugar gets dissolved, then pour it all over the top of the potatoes and roast.

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Hit the potatoes with a bit of salt and pepper.
6. Cover the crock pot and cook on high for 4-5 hours. Or, if you know your crock pot cooks quickly I would suggest cooking just the meat and the sauce together on low for 4 hours, then adding the vegetables and cooking on high for an additional 2 hours.

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7. When the pork has cooked through (should be a temperature of 160 degrees), carefully pour the juices from the crock pot into a medium-sized sauce pan. Turn the crock pot off and let the meat rest inside (with the lid on) for 5-10 minutes before you serve it.

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8. To the sauce pan add 2 packages of Pork gravy mix, 1/4 cup milk, 1/4 cup water and 1 can cream of mushroom soup (undiluted). Whisk it together to combine.
9. Get the pan onto the stove top and heat the mixture to boiling over medium high heat, stirring occasionally.

Serve the roast and vegetables with gravy drizzled over the top. Enjoy!

Crock Pot Pork Roast with Vegetables and Gravy from Jamie Cooks It Up!

Handly printable below…

Crock Pot Pork Roast with Vegetables and Gravy (Renewed)

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours, 30 minutes

Yield: 6-7 servings

Ingredients

1 (3 pound) pork roast (I like a Sirloin Tip Roast)
3 T olive oil
salt and pepper
5 russet potatoes
1 large onion
3 C mini carrots
1 T garlic, chopped
1/4 C soy sauce
1/4 C Newman's Own Balsamic Dressing
1/2 C water
1/2 C brown sugar
GRAVY:
Juices from the roast
2 (.87 ounce) packages pork gravy mix
1/4 C water
1/4 C milk
1 (10 ounce) can cream of mushroom soup

Instructions

1. Grab a Pork Sirloin Tip Roast. I like to buy these that come in a package of four from Costco. They always seem to cook up so well and are easy to shred.
2. Heat a large skillet up over medium high heat. Pour 3 tablespoons of olive oil into the pan. Sprinkle the pork generously with salt and pepper on the top and bottom. Carefully place it in the pan and allow it to get a nice golden brown sear on both sides.
3. While your pork is in the searing pan, peel and chop 5-6 russet potatoes and one onion. You want them to be uniform in size, so they cook evenly.
4. 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.
5. Chop 1 tablespoon of garlic and place it in a small mixing 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 the ingredients around making sure the brown sugar gets dissolved, then pour it all over the top of the potatoes and roast. Hit the potatoes with a bit of salt and pepper.
6. Cover the crock pot and cook on high for 4-5 hours. Or, if you know your crock pot cooks quickly I would suggest cooking just the meat and the sauce together on low for 4 hours, then adding the vegetables and cooking on high for an additional 2 hours.
7. When the pork has cooked through (should be a temperature of 160 degrees), carefully pour the juices from the crock pot into a medium-sized sauce pan. Turn the crock pot off and let the meat rest inside (with the lid on) for 5-10 minutes before you serve it.
8. To the sauce pan add 2 packages of Pork gravy mix, 1/4 cup milk, 1/4 cup water and 1 can cream of mushroom soup (undiluted). Whisk it together to combine.
9. Get the pan onto the stove top and heat the mixture to boiling over medium high heat, stirring occasionally.
Serve the roast and vegetables with gravy drizzled over the top. Enjoy!
http://jamiecooksitup.net/2014/02/crock-pot-pork-roast-with-vegetables-and-gravy-renewed/

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Crock Pot Pork Roast with Vegetables and Gravy I Jamie Cooks It Up!

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Post a comment!

3 Comments

  1. 1
    Jill
    January 22, 2017 at 1:18 pm

    Thank you for this easy and delicious recipe! As a single working woman on a budget, I can make this for around $10 as a Sunday meal and it lasts all week. I improvise on the sauce depending on what I have on hand and skip the gravy, but I come back to this recipe every time for the basics. If there is any leftover meat, I shred and mix with BBQ sauce to make pulled pork sandwiches.

  2. 2
    January 27, 2017 at 1:32 am

    We LOVED this recipe – even my husband !!!!

  3. 3
    Linda Townsend
    March 30, 2017 at 5:55 pm

    Thank you for this recipe, I used a small pork sirloin roast and prepared it as directed. The meat was melt-in-your mouth good, however when I make it the next time I won’t use the balsamic vinegar like the sweet gravy. It was excellent to cook the meat in but not to mix for gravy.

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