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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 aΒ 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 searΒ 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/

Pinterest friendly image…

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

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47 Comments

  1. 1
    Judi
    February 17, 2014 at 10:24 am

    OMG! That looks divine!!! Guess I’m heading to the store to buy a pork roast for tonight! Your photo tutorial is wonderful. Thank you!

  2. 2
    Denise
    February 17, 2014 at 10:57 am

    looks divine! Next costco
    trip it’s on the list to buy !

  3. 3
    JennE
    February 17, 2014 at 12:23 pm

    USDA has updated their suggestions – Pork chops and roast only need to be cooked to an internal temp of 145 degrees. Ground pork still needs to be cooked to 160 degrees.
    Restaurants have been doing this for years.
    http://www.porkbeinspired.com/pork_promotemperaturechangeannouncement.aspx

  4. 4
    Sissee I
    February 17, 2014 at 1:08 pm

    Sounds delish!!! Thanks!! Have a great day!! Hugs to you and the family.

  5. 5
    Mary
    February 17, 2014 at 2:43 pm

    Looks Devine! Will make this soon.

  6. 6
    Bonnie Brown
    February 18, 2014 at 11:12 am

    I have always hated cooking pork because no matter how I cook it, it cooks tough. How does this one turn out?

    • 7
      Lisa
      May 29, 2015 at 1:21 pm

      This has been my “Go To” pork roast recipe since I found it in 12/2014.

      The way I “check” it is by putting a fork into the meat after 4 hours. Generally it falls apart at that time, however, sometimes it has to go another 45 mins-1 hour.

      Leftovers are the best! Plus, our picky 8 year old LOVES it. Enjoy!

  7. 8
    Patti
    February 19, 2014 at 11:32 am

    I prepared this last night, and all I can say is YUMMY. The gravy was the icing on the cake. My husband raved about it…thank you Jamie!!!!

  8. 9
    Sarah
    February 28, 2014 at 6:46 pm

    This was AMAZING! Five out of five thumbs up (very rarely happens!) πŸ™‚
    I used pork tenderloins b/c that’s just what I had and it was yummy. Thank you!!!

  9. 10
    May 4, 2014 at 7:03 pm

    I served this today. This is a great recipe. Everyone loved it. I made stuffing, also. Yummy!!! One of my guest sald that I had a feast, not lunch. It is a keeper.

  10. 11
    Carol Lamere
    June 10, 2014 at 10:44 am

    Please send me your recipes. I love pork and this looks totally yummy.

  11. 12
    August 5, 2014 at 5:10 pm

    Went to Kroger looking for a sirloin tip roast. Butcher said he had never heard of one. Perhaps called something else as well.

  12. 13
    October 16, 2014 at 6:04 pm

    I am a young inexperienced cook looking to try new things. I found this recipe and had to try it. I made it today, and it was AMAZING! The flavor is so perfect, and the recipe was incredibly easy

  13. 14
    Kassandra
    November 4, 2014 at 2:45 pm

    okay, might be a silly question, is a T tbs, or tsp? lol…. and do you think Kraft balsamic vingerette is fine ?

    • 15
      Jamie
      November 5, 2014 at 7:26 am

      Kassandra,
      T stands for tablespoon. πŸ™‚ I have used Kraft Balsamic Vinaigrette and it works out great. Good luck to you!
      ~Jamie

  14. 16
    Susanna
    November 6, 2014 at 12:36 pm

    I just made this and it turned out GREAT! I used regular balsamic vinegar (I skimmed and missed the vinaigrette part). I also love adding juice or soda to meats to tenderize them, so I put one small apple in the blender with just a little water, and smothered the pork with the apple puree before adding the vegetables. Sooo good πŸ™‚

  15. 17
    Lyndsey
    December 1, 2014 at 2:21 pm

    I made this one other time & it was awesome! Is there something else to use instead of the mushroom soup? My husband doesn’t like mushrooms!

  16. 18
    Justine
    December 23, 2014 at 10:58 pm

    This was so yummy! I highly recommend it and will make it again.

  17. 19
    Jen
    January 16, 2015 at 5:44 pm

    would you make it the same way if you were to leave the vegetables out? Do you need to lessen the time?

  18. 20
    Lisa
    February 2, 2015 at 8:48 am

    Snow day today and chose this for my crock pot recipe. It already smells awesome! Serving it with steamed carrots and mashed potatoes (as well as roasted). Cannot wait to make the gravy. I will update later tonight or tomorrow. Thanks so much for the post!!

    • 21
      Lisa
      March 1, 2015 at 10:31 am

      This was the absolute best pork roast recipe I’ve ever used! Making it again today. The gravy is DIVINE! Thanks so much for posting!

  19. 22
    Tammie
    February 8, 2015 at 9:44 pm

    I’m wondering the same thing as Lyndsey….don’t like the cream of mushroom soup. Do you think the gravy would still turn out without it? Maybe it just wouldn’t be as thick?

    • 23
      Jamie
      February 9, 2015 at 8:14 am

      Hi Tammie,
      You can leave the cream of mushroom soup out. I actually made it just yesterday and opted to make it without it and it still turned out great. Best of luck!
      ~Jamie

    • 24
      Audrey McCormick
      October 13, 2016 at 8:06 pm

      What can we use in place of mushroom soup

  20. 25
    Darlene Humphreys
    February 22, 2015 at 9:02 pm

    It is rare that I get to gush over any recipes, especially a crock pot one. But this is AWESOME! Terrific! Fabulous! I haved this because it is just hubby and I, still just so tasty. Cannot wait to make it again!

  21. 26
    randi
    April 23, 2015 at 2:13 am

    Can I use pork butt?

  22. 27
    Andi A.
    October 4, 2015 at 4:05 pm

    Love this recipe! My family went crazy for it. They want me to make it all the time. Thank you so much for your recipes. They are all GREAT!

    • 28
      Jamie
      October 5, 2015 at 7:13 am

      Andi,
      So happy to hear it! Thanks for letting me know.
      All the best,
      ~Jamie

  23. 29
    Debbie Crane
    October 15, 2015 at 3:27 pm

    Oh my gosh! I am so craving this. My saliva glands are going crazy. Making it this Sunday for dinner, if I can wait that long.

  24. 30
    Erin
    November 2, 2015 at 7:29 pm

    I made this in the oven, with a balsamic vinaigrette I made myself. It took about an hour at 350 degrees. I would have made it in the crock pot but I didn’t have time to wait for it. I didn’t have cream of mushroom soup or pork gravy mix packets so I didn’t use them, but the gravy turned out delicious with chicken bouillon, extra water and milk, and cornstarch as the thickener. I would definitely make this again. Thank you for sharing this recipe. πŸ™‚

  25. 31
    Paul
    December 3, 2015 at 2:12 pm

    I checked my pantry, and find that I have all of the ingredients necessary to prepare your wonderfully sounding crock pot dish. As a retired chef, former owner of two restaurants, and two catering businesses, I have only recently discovered the fun of crock pot cooking. Now I am always on-line, looking for more fun meals to prepare. I am going to give your pork roast a try as tonight’s dish for the family. I am departing from your recipe by substituting the carrots and potatoes for fresh brussel sprouts and cauliflower. I feel like the combination of the liquid ingredients, found in your recipe, coupled with my veggie swap, might work equally well. My only reason for making the veggie changes is, I would like to get my family to eat MORE above-ground veggies, and fewer below-ground veggies. Here’s hoping that my substitutions work equally well, and that they compliment your original recipe. My family is a bunch of very tough food critics – seriously spoiled “foodies”. They never want to eat out. I just hope I am doing right by your recipe. It sounds wonderful “as-is”. Tonight’s debut will tell.

  26. 32
    Paul
    December 3, 2015 at 7:57 pm

    Dinner post script. I made the dish as stated in my earlier comment from today. The meal was table ready in about 4 1/2 hours, with the crock pot set on “high”. My wife hardly comments on my meals, unless she absolutely hates what I prepare. She said she loved the meal, complete with the substituted brussel sprouts and cauliflower. Other comments at the table were mixed. On the veggie substitution, it seemed that the people who didn’t ordinarily care for brussel sprouts or cauliflower found themselves liking this recipe change. However, the lovers of brussel sprouts and cauliflower seemed less enthusiastic, and would have preferred that I left the recipe “as-is”, with carrots and potaotes. Our chief food critic in the house is amazing. He sat there, tasted the meat, and commented as follows; “Hmm. It tastes sweet. Didn’t expect that. But I like it. I also detect a distinct back taste of vinegar. There is salad dressing in this recipe.” Overall, my harshest critic loved the meal. But it was ageeed by all at the table that we should re-try, but with the carrots and potatoes next time.

    • 33
      Jamie
      December 4, 2015 at 10:35 am

      Hi Paul,
      Thanks so much for your detailed feedback! I’m so happy to hear your family loved it. Thanks for letting me know.
      All the best to you and yours,
      ~Jamie

  27. 34
    Asagi
    December 7, 2015 at 10:38 am

    Hi Jamie,

    I was wondering if I could use this recipe and set my slow cooker on low for 8-10 hours instead of high for 4-5 hours? I was hoping to be able to make this delicious looking recipe before work and have dinner waiting for me when I got home!

    Thanks for sharing the recipe!

    Asagi

    • 35
      Jamie
      December 10, 2015 at 10:26 am

      Asagi,
      The meat will work well if you cook it that long on a low setting, but the vegetables will get a bit mushy.
      Hope this helps!
      ~Jamie

  28. 36
    Jasmine M
    January 5, 2016 at 5:16 pm

    OMG. Freaking delicious. I added more veggies due to being a veggie lover but it was so good. My whole family devoured every last piece. So good. I highly recommend!

  29. 37
    Jacqueline Dingus
    April 3, 2016 at 3:25 pm

    First let me just say that I’m a huge fan… there isn’t a recipe of yours I’ve tried that I haven’t adored! Complete success with every single one! That being said…this one is probably my absolute favorite! I changed it up a little bit since I work all day and that would be way too long for the veggies to cook. I do the pork in the slow cooker and serve it with oven roasted vegetables (cabbage, potatoes, onions, and carrots). The gravy with the veggies is ahhhhmazing! Just wanted to say thanks so much for all the fabulous recipes! Much love from a busy mom in Ohio!

  30. 38
    Karina
    July 20, 2016 at 6:25 pm

    I only had pork sirloin END roast… will it take longer? Also I had a 6lbs just double everything?

  31. 39
    Karina
    July 20, 2016 at 7:01 pm

    About how many cups should there be of the “juices”

  32. 40
    September 17, 2016 at 9:14 pm

    This looks really good hope I can try it soon!

  33. 41
    Debbie
    October 24, 2016 at 12:43 pm

    I have this in the crockpot as we speak, so I am hoping it turns out and that I like it. As one person mentioned, I too work all day, so I put it in before work on the low setting. I did put the veggies in also, but made sure the cuts were large enough to not get soggy. If you don’t cut the pieces small it works out well. I’ll follow up to let you know how it turned out.

  34. 42
    Debbie P
    October 25, 2016 at 9:23 am

    OMG! It was delicious. The only thing I did differently was I cooked it on low instead of high as I was at work. So it cooked all day long for about 9 – 10 hours. It ended up as shredded pork, but that’s ok.

    When I make this again the only thing I will change is make it regular carrots instead of baby carrots. By cooking it all day, the carrots were a little softer than I like. If you use regular carrots and just cut the pieces larger they don’t get as soft. Same goes for the potatoes – just cut them bigger so they can cook all day on low.

    Definitely a keeper recipe! Thanks. πŸ™‚

    • 43
      Jamie
      October 26, 2016 at 7:50 am

      Debbie,
      So happy you enjoyed it! Thanks for your great tips. πŸ™‚
      Best,
      ~Jamie

  35. 44
    Bonnie, from Ohio
    October 29, 2016 at 8:43 am

    I made this for dinner last night. I baked it in the oven @ 350 for about an hour and 40 minutes. I was too late to crock it. My roast was right about two pounds. This was delish all be it that my family and I felt is was a bit too sweet for our taste. I will make this again but cut WAY back on the brown sugar, like maybe use only a tablespoon. Keep the recipes coming! I love your site and have made so many of your recipes!

  36. 45
    Jodi
    November 7, 2016 at 8:50 pm

    While making this it smelled so good, filled the whole house. This is a good recipe just to sweet. I will cut out the brown sugar next time. I did use cream of celery soup instead of cream of mushroom soup. Due to my husband and daughter not liking mushrooms.

  37. 46
    November 8, 2016 at 1:50 pm

    What a great meal. I’m going to make it along with my Turkey on Thanksgiving. Very yummy!

  38. 47
    Nila
    November 24, 2016 at 2:06 pm

    Just made this and it is EXCELLENT! Certainly going to make this again and again!

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