Home RecipesCrock Pot Crock Pot Pork Roast with Vegetables and Gravy (Renewed)

Crock Pot Pork Roast with Vegetables and Gravy (Renewed)

by Jamie

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!
https://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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105 comments

Jill January 22, 2017 - 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.

Reply
Donna Berry January 27, 2017 - 1:32 am

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

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Linda Townsend March 30, 2017 - 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.

Reply
Valerie January 4, 2022 - 3:31 pm

I wonder if the brown sugar effected the ‘sweet’ outcome more so than the vinaigrette? I was inclined to omit or reduce the added sugar for that reason. Thank you for commenting!

Reply
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Debbie September 26, 2017 - 6:51 pm

Can I put this together the night before and cook it the next day, or will the potatoes turn brown? I think the rest of the ingredients will be ok? Can’t wait to try it!

Reply
Jamie September 28, 2017 - 9:30 am

Debbie,
I think the potatoes would definitively brown, dang it. You could, however layer them underneath the other veggies and that might help a bit. Best of luck!
~Jamie

Reply
Jennifer October 13, 2019 - 4:20 pm

Hi,
To prevent the potatoes from getting brown, place your precut potatoes in a bowl of water and let it sit in the fridge. This way you can cut potatoes in advance and not worry about them browning before you intend to use them.

Reply
Melisa November 9, 2017 - 10:16 pm

I prepped everything the night before and just stored the cut potatoes in a bowl of cool water in the fridge. No brown 🙂

Reply
Sandy April 10, 2018 - 4:48 pm

Submerge the potatoes in water overnight and put them in in the morning.

Reply
Brittany September 30, 2017 - 8:51 am

I like this recipe. I make this at least once a month and it comes out better and better each time.

Reply
Karen C October 17, 2017 - 9:44 pm

My daughter is allergic to yeast and gluten. Do you have any other suggestion for the soup and gravy packets? The photo of the pork dinner look devine, I’d really like to make it if you have ideas for substitutes

Reply
Susan Fry January 21, 2018 - 9:35 am

I would make the gravy using the dripping from the roast add a little corn starch to thicken it

Reply
Jen January 22, 2018 - 7:31 pm

I didn’t make the gravy and it was still great…

Reply
jennifer November 7, 2017 - 5:24 pm

Just curious as to about how much liquid I should be getting out of the crockpot, I used a larger roast

Reply
Deborah January 18, 2018 - 5:16 pm

Delicious! I used honey instead of the brown sugar & used flour for the gravy and it really turned out well,

Reply
Chris Simons March 14, 2018 - 4:19 pm

This is a good recipe.
I used Molasses instead of brown sugar which essentially the same.
I added some lemon jest from another recipe but it was too lemony to my taste so I added 2 more cups of water. Guess I won’t be needing any gravy.

Reply
Sandy April 8, 2018 - 11:03 am

This sounds tasty but WOW!
The meat comes salted.
There’s LOTS of salt in soy sauce.
The Dressing has salt in it.
The gravy mix has salt in it.
And…you salted the meat to salt with.
Sodium overload!!”

Reply
Sharon April 14, 2018 - 5:56 pm

Today I had a lot to do & knew I would not feel like cooking dinner. This was the perfect meal & my husband loved the sweetness of the gravy. Thank you!

Reply
Jamie April 20, 2018 - 2:58 pm

Sharon,
So happy to hear you enjoyed it!
Best,
~Jamie

Reply
Stacey May 9, 2018 - 10:52 pm

Looks delicious! Trying it this week.

Reply
Arlyn June 9, 2018 - 9:45 am

Can I use balsamic vinegar instead of the balsamic vinaigrette?

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Christa November 2, 2018 - 5:32 pm

Not good. Considered throwing it out, but I think the dogs will eat it.

Reply
Jay November 13, 2018 - 8:25 am

Sorry but this recipe is just okay.i followed everything and ignoring all the comments so i can see it for myself.The sauce for the meat and veggies in the crockpot is okay,you can get away with it.but to mix it with all the gravy ingredients is just a very bad idea.the taste is very confusing.sweet and sodium something?i even added some broth and thyme to make it taste like gravy but nothing changed.it must be the balsamic and brown sugar.the taste is just not right.so my suggestion is, don’t mix the crockpot sauce with the gravy stuff.better yet,just make your own basic gravy with broth,flour,salt&pepper,thyme and rosemary without milk and mushroom soup.or just get Roasted Turkey gravy by Heinz.they are pretty good!^_^

Reply
Susan January 25, 2019 - 6:32 pm

Made this yesterday using both Yukon gold and sweet potatoes with sweet onion and baby carrots. This is a keeper.

Reply
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Lorette June 2, 2019 - 3:56 pm

Could you make this with a pork tenderloin? Sounds delicious!

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Samantha Barlow September 19, 2019 - 3:18 am

Had this for dinner tonight. Omg the flavour! Added kumera as well. Didnt make the sauce into a gravy though. Fully reccomend this recipe. Soo yummy

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April December 31, 2019 - 7:31 am

Could I do this in the oven.

Reply
Robin January 21, 2020 - 5:34 pm

Absolutely delicious!! Loved everything about this recipe. Gravy was very good, the carrots were sweet, the meat melted in your mouth. Had to make myself stop eating!! Thank You!!

Reply
Jim Boedeker August 21, 2020 - 6:46 pm

Tried this tonight, was very tasty,but a bit too sweet for our taste. Will use half the brown sugar. Great reciepe. Thankyou

Reply
Jim Boedeker August 21, 2020 - 9:57 pm

Tried this tonight, was very tasty,but a bit too sweet for our taste. Will use half the brown sugar next time. Great reciepe. Thankyou

Reply
Deana August 30, 2020 - 6:53 pm

Outstanding recipe, made for my family tonight and followed the recipe to the letter, they just kept comnenting on the flavor. Definetely a keeper!

Reply
Verna Lowell September 20, 2020 - 2:39 pm

My potatoes came out nice and brown. Yummy and my carrots were cooked , the pork roast was well done and dry. I don’t know what I did wrong. The meat wasn’t covered with liquid? So I pulled the meat and tried to moisten it in the broth for another hour?
Do you know what I did wrong?

Reply
Amy October 13, 2020 - 8:53 am

Hi, I’m wondering if I can use bone-in pork steaks for this?

Reply
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Kattie October 1, 2021 - 8:23 am

Could you do this same recipe in an instant pot or would there be different instructions?

Reply
Jamie October 9, 2021 - 7:16 am

Kattie,
Yes! I actually make it in the instant pot regularly. You’ll want to cook the meat and sauce for about 20 minutes per pound. Then add the veggies and cook for an additional 10 minutes. Super easy and it turns out so moist every time. Hope you get a chance to try ti!
Best,
~Jamie

Reply
sue December 2, 2021 - 1:39 pm

If using the instant pot, would I cook it on HIGH or LOW for 20 min a pound?

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Sherri January 24, 2022 - 5:34 pm

The roast cooked nice and tender; however, when I make it again, I will not use brown sugar nor balsamic dressing. It was entirely too sweet!

Reply
Kristen C August 25, 2022 - 5:59 am

THE BEST pot roast I ever made!! It’s my family’s now favorite go to! My husband and father beg for me to make it!!! Thank you for such a classic easy wonderful recipe!!!

Reply
Cam November 7, 2022 - 7:29 am

Love this recipe, a family favourite. My wife says she’d do shots of the gravy! Lol

Reply
Jamie November 7, 2022 - 9:15 am

So happy to hear it. Thanks for letting me know.
~Jamie

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