This 4-ingredient slow cooker pork roast and gravy is the kind of Sunday supper many of us in the Midwest grew up with: simple, comforting, and quietly impressive. Boneless pork loin, which can be lean and dry if rushed, becomes meltingly tender when given the luxury of time and low heat. Here, we lean on pantry-friendly onion soup mix and canned cream of mushroom soup—two mid-century staples that still earn their keep—to create a deep, savory gravy that literally makes itself in the slow cooker. It’s a practical, no-fuss recipe for busy days, but the fall-apart meat and glossy brown sauce feel worthy of company, too.
Serve the pork sliced or shredded, generously spooned with the rich brown gravy over a bed of creamy mashed potatoes or buttered egg noodles. On the side, I like something green and simple—steamed green beans, roasted Brussels sprouts, or a crisp salad with a tangy vinaigrette to cut through the richness. Warm dinner rolls or crusty bread are ideal for mopping up every bit of gravy, and if you want to lean into the Sunday roast feel, add glazed carrots or roasted root vegetables right on the plate.
4-Ingredient Slow Cooker Pork Roast and Gravy
Servings: 6
Ingredients
3 to 4 pounds boneless pork loin roast, trimmed of excess surface fat
1 packet (1 ounce) dry onion soup mix
2 cans (10.5 ounces each) condensed cream of mushroom soup
1 cup low-sodium beef broth
Directions
Pat the boneless pork loin roast dry with paper towels and trim off any thick external fat cap, leaving a thin layer for flavor. This helps the gravy stay rich but not greasy.
Place the pork loin in the bottom of a 5- to 6-quart slow cooker, laying it flat so it makes as much contact with the surface as possible. This encourages even cooking and helps it break down into fork-tender slices.
In a medium bowl, whisk together the dry onion soup mix, condensed cream of mushroom soup, and beef broth until mostly smooth. It does not have to be perfectly lump-free; the heat and time will finish the job.
Pour the soup mixture evenly over and around the pork loin, making sure the meat is mostly submerged. This liquid will transform into a rich brown gravy as the roast cooks and releases its juices.
Cover the slow cooker with the lid and cook on LOW for 7 to 9 hours, or until the pork is very tender and easily pulls apart with a fork. Avoid lifting the lid during the first several hours so the temperature stays steady and the meat stays moist.
Once the pork is tender, carefully transfer the roast to a cutting board or shallow dish, letting excess gravy drip back into the slow cooker. Tent loosely with foil to keep warm while you finish the sauce.
Stir the cooking liquid in the slow cooker thoroughly, scraping up any browned bits from the edges. The mixture should be a glossy, medium-thick brown gravy. If it seems too thin, turn the slow cooker to HIGH, leave the lid slightly ajar, and let it simmer for 10 to 15 minutes, stirring occasionally, until it thickens to your liking.
Slice or gently pull the pork into thick, fibrous pieces that still hold together but easily fall apart with a fork. Return the sliced or shredded pork to the slow cooker and spoon some of the hot gravy over the top so every piece is well-coated and glistening.
Serve the pork straight from the slow cooker, making sure to ladle plenty of the rich brown gravy over each portion. Store any leftovers tightly covered in the refrigerator for up to 3 days; the flavors deepen and the gravy thickens even more by the next day.
Variations & Tips
For a slightly more robust flavor, substitute half of the beef broth with dry white wine or a mild beer, keeping the total liquid at 1 cup. If you prefer a deeper, more caramelized note to the gravy, you can quickly brown the pork loin in a hot skillet with a splash of oil before placing it in the slow cooker—this adds one extra pan but keeps the ingredient list the same. To lean more into a mushroom-forward profile, replace one can of cream of mushroom soup with cream of chicken and add a handful of sliced fresh mushrooms on top of the pork before cooking; they’ll melt into the gravy. If you like a thicker, almost pot-roast-style gravy, whisk 1 tablespoon of cornstarch into 2 tablespoons of cold water and stir it into the hot cooking liquid at the end, then simmer on HIGH for 5 to 10 minutes until glossy. For serving flexibility, this pork also works beautifully piled onto soft sandwich rolls with a spoonful of gravy in place of barbecue sauce, or served over rice or polenta instead of potatoes.
