Crock Pot Pork Roast with Vegetables and Gravy (Renewed)

Crock Pot Pork Roast with Vegetables and Gravy (Renewed)
Pocket

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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19 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.

  4. 4
    Debbie
    September 26, 2017 at 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!

    • 5
      Jamie
      September 28, 2017 at 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

    • 6
      Melisa
      November 9, 2017 at 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 🙂

    • 7
      Sandy
      April 10, 2018 at 4:48 pm

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

  5. 8
    Brittany
    September 30, 2017 at 8:51 am

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

  6. 9
    October 17, 2017 at 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

    • 10
      Susan Fry
      January 21, 2018 at 9:35 am

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

    • 11
      Jen
      January 22, 2018 at 7:31 pm

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

  7. 12
    jennifer
    November 7, 2017 at 5:24 pm

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

  8. 13
    January 18, 2018 at 5:16 pm

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

  9. 14
    Chris Simons
    March 14, 2018 at 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.

  10. 15
    Sandy
    April 8, 2018 at 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!!”

  11. 16
    April 14, 2018 at 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!

    • 17
      Jamie
      April 20, 2018 at 2:58 pm

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

  12. 18
    Stacey
    May 9, 2018 at 10:52 pm

    Looks delicious! Trying it this week.

  13. 19
    Arlyn
    June 9, 2018 at 9:45 am

    Can I use balsamic vinegar instead of the balsamic vinaigrette?

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