Slow Cooker Pork Roast

This is one of my favorite recipes for pork loin. I have made it for many years. The only thing I do differently is add about 1/2 cup of white wine with the onion soup mix and cranberry sauce. I make the gravy right in the crock pot on high for 15 minutes while the roast rests covered with foil. I have even used a frozen pork loin on high in the crock-pot for 5 hours. Very tender meat and delicious gravy. I often serve it with spatzle dumplings and applesauce.

I made this but I didn't have everything that the recipe called for, in fact the only thing I had was the Pork Roast, so I substituted. Instead of the Onion Soup Mix, I had Lipton's Vegetable Soup Mix, so I put the meat in the slow cooker, emptied the soup on top of the meat; I had dried cranberries, piled them on top, added about a cup of Chicken Broth, then added some cutup potatoes, carrots and 2 celery stalks. Followed the recipe from there. The 2 tbsp of flour with some melted butter I did as instructed and then took that and poured it into the juice, which was very lumpy because of the cranberries. I can not believe how delicious this was. I was afraid I might have ruined a perfectly good pork roast and it ended up coming out absolutely delicious. Will save as a favorite! Thanks Lawrence for the recipe idea!

I was so pleasantly surprised by this roast. It turned out tender and juicy. The gravy was wonderful. My mother in law is elderly and doesn't eat a lot of meat and she gobbled this up. Will make this again. Simple but effective.

First of all I want to say that my family and I LOVE "GOOD" food and are not picky at all. I used a 5lb frozen pork loin roast, doubled the amount of Lipton Onion Soup Mix (2 pkgs.) and 2 cans of ocean spray whole berry cranberry sauce (which are 14-1/2 oz each NOT 16oz.) We like a lot of sauce/gravy! I seasoned my roast then rubbed with the soup mix, then placed in my crockpot set for 8 hours, poured "mixed" cranberry sauce over roast and covered. Roast was completely cooked and extremely moist (and not falling/shredding apart) after 6 hours so I removed and let it rest for a couple of hours while I prepared my herb roasted potatoes and asparagus. I proceeded to make a roux with butter and flour (ingredients doubled) and then slowly mixed it in the gravy. I have to say the roast was AMAZING and sliced beautifully. The gravy tasted good at first but then I started not liking it as much. My husband liked it and said it was "different" but my boys 15 and 10 ate it BUT were not fond of it. Actually they said they would prefer if I didn't make it again. Anyway, I did make some Polish egg noodles after tasting the gravy thinking it would pair together better which it did. Just NOT our favorite. If you like REALLY REALLY SWEET sauce/gravy, this is definitely for you. I don't think I will make this again, SORRY! I'm not one to use "pre-packaged" anything so maybe that's why I wasn't impressed with the flavors (NOT SURE). Thanks for the experience though!~

Didn't have whole berry so I used jellied instead and added a little water to the crockpot. I also made the gravy (which was delicious) in the crockpot on high, after I took the meat out. It turned out great and got rave reviews. So tender and juicy. Will definitely make again.

I used homemade cranberry sauce (Cranberry Sauce Extraordinaire) from AR. Husband thought this was a great recipe. Thank you.

Love the roast but it's the sauce that makes this meal!

Fabulous! The roast fell apart so that you couldn't even cut it. The only thing I wish I had done was cooked it on low for 6 hours instead, the 8 hours was too long for my smaller 2lbs roast and dried the meat out. Also-I did not have cranberry sauce, so I subbed in chunk canned pineapple and it worked ok, I'm sure the cranberry is SO much better with that sweet bitterness. I still made the gravy and the family ate it up! Will make this again!! :D

I just put it in the slow cooker. I had home-made cranberry sauce, but not sure I had the equivalent of 16 oz. so I added some fresh squeezed orange juice and a little honey-pineapple mustard. The recipe sounds awesome, obviously should be good with poultry as well. Serving over mashed potatoes because I have some left over, but would be nice with jasmine rice too.

Used a center cut loin roast I found on sale. Didn't have 8hrs so 5 on high worked out fine (thanks to reviewer who mentioned that). Shredded it and topped with sauce. Made a pan of cornbread dressing for a perfect side. DH mentioned it is his new fav. He said he couldn't taste the soup mix! I wouldn't have believed this would be so tasty. The reviews convinced me to try and couldn't be happier to have a new keeper!

great easy to make family meal! I'd definitely make this again....

I made this recipe as a try-out, having just bought a new slow cooker, and a pork roast by chance on the same dayl I was a bit sceptical as I put the roast in the pot, but the rewards at the end of cooking were indeed great. This is now my go-to comfort food recipe with lots of mashed potatoes, a steamed veggie and a crisp green salad. Thanks so much for the recipe.

Great easy recipe. I didn't change anything.

This was delish! The meat just fell apart! I didn't have whole berry cranberry sauce, so I used the jellied! LOL But it worked. So juicy and tender! Yum Yum!

Made this using a Boston Butt, that's what I had.....absolutley WONDERFUL!! Served with collards,black eyed peas, mashed potatoes and corn bread for New Years ??

Let me first say, I always try to make a recipe as listed, then tweak next round. I made as originally noted and my family loved it! Even my finicky son. I def agree, the gravy is the star. Keeper,ty

Would definitely make this again. However, I took off a star because it is easier and cleaner to make the sauce in the slow cooker itself. I moved my meat into a foil wrap, put it on high, and added the two tablespoons butter and then slowly added the flour. It worked just as well and was much cleaner than wasting another pan.

The only difference I made was I used a pork tenderloin because they didn't have the sirloin and the the meat practically fell apart! The gravy is delicious! Love this recipe : )

Unexpectedly porking good recipe! I didn't make any adjustments just followed the recipe and it was super yum! Tasted like bbq pork! What makes this dish is the gravy for sure. Adding this to the regular dinner rotation.

Made with a 2 1/2 lb. pork shoulder roast. Added half an onion (quartered) and some mini carrots, along with 1 cup chardonnay. Also, salted the pork. Everything else the same. Cooked on low for 8 hrs. Made gravy by adding flour and water. Served with mashed potatoes and sugar snap peas with mint from this site. Sooooooo good!

Fantastic recipe! I'm on weight watchers so wanted to make this leaner so I used a 3lb pork shoulder. For the gravy I removed the roast from the slow cooker, covered it in foil, then just mixed a little cornstarch paste in. Turned out really well and it was so easy!

Good with pork. Even better with turkey. I bought a turkey roast (all the meat, no bones!) and used double the soup mix. Holy cannoli!

EXCELLENT! Note: I used a 3.14 lb. beef sirloin roast (instead of pork); doubled the whole cranberry sauce, soup mix, butter, and flour; added carrots, celery, and baby potatoes (instead of adding separately); mixed the soup mix and cranberry sauce together and simply poured the cranberry sauce/onion soup mixture over everything in the slow cooker (not including the flour and butter, yet). Also, as another reviewer mentioned, after removing the roast and vegetables, I added the butter, flour, salt, and pepper directly to the remaining mixture and made the gravy right in the slow cooker. Served with flaky Pillsbury biscuits and spicy mint jelly...PERFECT! . . . One Last Note: Only needed to cook 7 1/2 hours on low.

This was delicious; savory and slightly sweet. My pork loin was about 6 lb. so I doubled the onion mix. I left the cranberries at the suggested one can, and set the crock pot for six hours. I served it with baby red potatoes and green beans. The gravy/sauce whipped up in minutes. This will be a nice recipe to throw together before work and have dinner ready quickly at night. Super easy.

Made this with a tri-tip beef roast and it was AMAZEBALLS!! Didn't do the gravy, but the roast was enough- will try with pork next time and I can't wait!! So incredibly easy!

Amazing!

I made this for my family today and it was unbelieveable,super moist pork and I baked potatoes instead cause my husband love's them....it all turned out great!!!

Made this today for the family. My wife LOVED it. I didn't have any canned cranberry sauce, but I had some frozen cranberries, so I made fresh cranberry sauce. Besides that I made this as per recipe. I served it with roasted potatoes, carrots, rutabaga, and mushrooms. Will definitely be making this again.

This was a big hit with the hubs. Minor changes included using a healthy coating of Mis Rubin’s White Magic Seasoning on the roast instead of the onion soup mix and adding a half cup of white wine as suggested by another reviewer. We used a cheap moscato as it’s what we had in house but it came out very well. For a three and a half pound pork roast, we cooked on low for five hours as we aren’t fans of dry roasts. The good thing is even if you over cook it, the sauce/gravy will save it. Seriously, don’t skip the sauce. We liked it so much we did a double batch of the sauce using up all the crockpot liquid. Thanks for the recipe! Definite keeper!

I got a call from my fiance while he was at the grocery store one Sunday. He said, "Now, it's YOUR turn...make the 2 small pork roasts the way YOU want to make them!! Need anything from the store for the meal?". I decided to try a new, different recipe from my basic salt, pepper, and oven-roasted pork roasts. I found this easy recipe for the slow cooker, and despite the fact that he & I BOTH hate cranberries, in any form but a juice cocktail, I used the remaining ingredients and used 2 cups of water to replace the moisture lost by removing the cranberry sauce. WE LOVED IT!! ONE TIP & ONE NOTE OF CAUTION: My fiance, not realizing how salty the dry onion soup mix could make the meat when he used ONE pouch of soup mix per roast (2 so far) PLUS one pouch in the water for the veggies for a TOTAL of THREE pouches of dry onion soup!! We messaged the dry soup into the Meat and allowed them to rest for 30-45 minutes BEFORE turning on the slow cooker & adding the water. Just as with smoking meats using a dry rub, allowing the meat to rest in THIS recipe is just as important for the "rub" to be fully absorbed by the meat. HOWEVER, if you try OUR VARIATION, limit the number of pouches of dry soup mix to TWO (2), MAX!! The end result was SPECTACULAR, and the ONLY drawback was the meat was a bit on the salty side!! The FLAVOR was AWESOME, but if the potatoes & onions we added were NOT added, it would've been TOO salty!! A great dinner option, nonetheless!!

Great recipe! The juices make a nice gravy too. My Husband and I really loved it and I’m usually not a fan of pork. This will be one we make again

This is an excellent recipe for pork roast! I, too, as mentioned by someone else, mixed the dry onion mix and the cranberry sauce together and then added to the roast. The gravy was delicious as well.

The only change I made was to add my homemade cranberry sauce instead of canned sauce. Absolutely loved the extra little tang the sauce gave to the gravy. Will certainly be making again.

My 2.5 lb roast was done in 6 hrs on low; it was so tender. Didn't make the flour gravy - sauce was great without any additions.

Cranberry sauce just absolutely made the whole thing. After salt and pepper The Taste, the sweetness balances out perfectly with the saltiness. I actually can't get enough of it, I've had it for leftovers last 3 days LOL. So whoever make this, absolutely love it oh, and let it gravy perfect Parsons. The two tablespoons of flour, and 2 tablespoons of butter makes 2 cups of the dripping just just to die for

Made as directed. The roast was tender and flavourful, however, the sauce was much too sweet for our liking.

This was absolutely yummy!! I didn’t have all the ingredients but I did have a pork tenderloin and onion soup mix so I added these and some dried cranberries and sliced apples. I used 1cup of sodium free chicken bouillon as the liquid. The gravy however was definitely the bomb!! I served the meat with rice and green beans and put the gravy over rice and meat. The cooked apples also were a hit!! I definitely will make this again and maybe substitute chicken. Thank you for a great recipe!

Cooked in a cast iron Dutch oven at 200* for six hours with carrots ??. Delicious and tender

When I went to make this I found I had no cranberry so I rubbed the meat with onion soup mix and I added a can of apple pie filling. I took out the apples after about 6 hours and saved them. Just b fore the meat was done I mixed the apples with applesauce, a splash of vinegar, a pinch of cinnamon and put it on the table with the rice green beans and meet. My family,used it to dip the meat and loved it.

Absolutely delicious as is! I will make this again and again!

Absolutely delicious-RAVE reviews-I'm trying the same thing with chicken (the other white meat??)tonight-hope it works ...The pork roast was tender, juicy, love the sauce-made the gravy and it was GONE! It was a large roast so thought there would be leftovers for lunch but were are not. Definitely will make again!

The flavor profile is not for me.

Made this exactly as written except I stopped cooking after 6 hours on low. It was perfect, very tender but not falling apart (my family prefers the meat in slices not shredded). If you want to shred, go the full 8 hours. Served with mashed potatoes, the recipe gravy and a salad. I will say, I fed 3 teen boys and my husband, all big eaters, and had almost half of the 3 lb. roast left over. Used it on sandwiches, but would love some ideas about what else to do with it. Great, very simple recipe for a busy day!

tried it It was OK.

I didn't have onion soup mix so I used garlic powder and dried onions instead. I also used jellied cranberry sauce instead if the whole berries. It came out very tender and good. The gravy was a bit sweet with the cranberry sauce.

Great recipe. I used a 3 lb center cut boneless pork loin and followed the directions. Added 2 cloves of crushed garlic and a half cup of white wine. Cooked on low for 5.5 hours and it literally fell apart. The gravy is so good.

I made this exactly as written. It was delicious. The gravy is particularly good and the pork loin is very tender and tasty. We loved it and plan to make again

Easy and delicious.

The taste was so good, everyone enjoyed it. I never thought to slow cook without adding broth. The flavor was better than it has ever been.

The taste was so good, everyone enjoyed it. I never thought to slow cook without adding broth. The flavor was better than it has ever been.

Simplicity rules! Turned out delicious. Served with baked potatoes.

For such a simple, easy recipe, this is excellent. As another reviewer noted, the gravy is wonderful.

This was delicious! I was surprised how flavorful the sauce was. It is a sweet sauce, but no overly sweet. So easy, and so good.

I used a pork tenderloin. I followed the recipe and my family loved it! I would use jellied cranberry sauce next time. The whole berries left the skin behind and made the gravy lumpy. That’s the only reason i gave it a 4 star.

Made exact recipe and loved it. I played with the cooking temperature and managed to get it to 175 deg F. in about 4 1/2 hours. Nice change from traditional Pork Roast.

8 hours was too long , came out a bit dry but still fell apart.

My family absolutely loved this. The only thing I changed was I used jellied cranberry instead of whole cranberry and I only cooked the 2.17 pound roast for 4 hours on low. It was amazing! Definitely one of our most favorite recipes!!

Delicious moist pork roast! To this recipe I added 1 tablespoon minced garlic and 1/4 cup of water, cooked on low, and it was ready in 6.5 hours. I removed the roast and added 2 teaspoons of pan searing flour to the liquid in the slow cooker to thicken it for gravy. I served the pork with mashed potatoes and green beans. I will definitely make it again!

Excellent and so simple

This was not good to me! My family thought it was okay... I was expecting and hoping for some cranberry flavor which was nowhere to be found. Sorry:(

This was the second time I made this recipe. The first time I used a roast that was thawed, and it was tough, but good. This time I used a roast that was frozen solid. This one fell apart as I sliced it. It would have been perfect for shredded pork. The pork tasted good, but the gravy was too sweet for my taste; I prefer savory gravy. That's the only reason for the four stars. The roast itself was really good, and I will be making it again. I served it with the Steakhouse Black Bread recipe by MAGGIE MCGUIRE. Thanks!

I cooked it exactly like the recipe. My roast was small, so I cooked it on high for only two hours. It turned out perfect and very delicious!

exactly as shown great dish will make again

Very yummy! I was nervous about the whole can of cranberry sauce being overpowering and sweet but it wasn't

Super easy recipe, great flavor! Will definitely be making this again, my entire family loved it!

Followed the recipe to the letter. It smelled horrible in the crock pot and tasted even worse. Wasted a 5 lb pork sirloin roast.

Wow this was good! Four adults and three picky children here loved this. I made my own dried onion soup mix with low salt bouillon (I mix onion powder and water to a paste) and about two tablespoons of dried onion, and used homemade cranberry sauce (mine is a trifle lower on the sugar) with a boneless pork shoulder roast. Six hours was perfect in my large oval pot, rendering it tender but still sliceable. I did not want shredded pork. The gravy made with the drippings was heavenly. I will make this often.

I added 1/4 cup of sherry as I was afraid that it would not have enough liquid , my wife who is very picky loved it, this will now be one of our favorites

Very good Recipe. I did however rub the roast with the powdery part of the onion soup mix then bake on convect roast at 475 degrees for 20 minutes prior to putting everything in the crock pot. Roast was juicy and wonderful.

This is an excellent recipe, love the flavors. Watch the time though - very easy to overcook the meat.

Good recipe. Added a little white wine and after it was done, removed the pork, mixed package pork gravy with about 3/4 cup water, added it to the juices and cooked on high until thickened. Will certainly make again

I’ve made this roast for years, but never make the gravy. I pour the juice over any leftover pork to keep it moist while it’s in the fridge. It makes great leftovers!

It was an excellent dish! I wouldn't change one thing on the recipe .

Easy and excellent! Followed other reviews and cooked it ~6 hours.

I cooked it for 7 hours and I added brussell sproats to the juices two hours before finishing. I didn't make any gravy as the juice was so good. I poured the juice over my perogies.

I wasn't sure about how this was going to taste but I came out absolutely excellent wouldn't do anything different and I definitely need it again

I made this and my husband and I loved it. I did add 1/2 cup of apple cider. I did that because it was part of a different recipe I got from a friend. Her gravy was too sweet, but this recipe with the onion soup mix made it perfect. I will make it again for the next family dinner.

I will absolutely make this again. The only thing I did different was cook it on low for 5 hours because my roast was only 2 lbs. Other than that I followed the recipe exactly and it was simple and delicious. Thank you for sharing this.

Very good. I added baby potatoes and carrots...went to work, and cooked on low for 10 hours. Nice dinner to come home to. Will be doing this recipe again.

Loved it! So easy and so good. I added a tiny bit of salt to the gravy to balance the sweetness of the drippings, but was so good. I will make again!

If cooking time is reduced this is sooo easy and so good. I have made it twice. The first time I made it with what I had on hand and had no cranberry sauce. I had some peach preserves and substituted with about 3 1/2 tablespoons of the preserves. The sauce was outstanding. But the cooking time was WAY too long. Pork cuts now are usually very lean and just a little too much cooking time makes for very dry meat. Second time I made with the cranberry sauce and reduced cooking time significantly. It was delicious. Don't know which sauce was better but will make this again. Very easy. Very good. Lots of wiggle room for creativity.

I made it as written and everyone loved it! I used a 3.5 lb organic pork butt roast and cooked it for the full 10 hours. Served it with garlic mashed potatoes and broccoli. I’m sure the fat content was a bit high but it was a special occasion!

Wow. Perfectly perfect exactly as written. Left in crock pot all day. Watched at the end. Needed to add about 1 1/2 cup water to crock pot drippings to make gravy (and add to butter/flour roux). Only salted and peppered once pork was plated.

I made this just like the recipe says, company says it was really good!

Made this recipe as is and was blown away! Inexpensive meat made luxurious! Most definitely will make again. Been a couple weeks since I made it, and I came online today to double ck my recipe to make it again.

I had some sirloin pork roast that I didn't know what to do with. I made this recipe as written. Mixed the cranberry and onion soup together and cooked it 8 hrs on low. There was a lot of sauce and I shredded pork in sauce. It wasn't greasy as I think sirloin cut was very lean. served it with mash pot and with the leftovers we had sandwiches in french roll

Served this to the family (hubby, daughter, SIL, and grands) last evening and they all agreed "it's a keeper."

I made the recipe as written but did add 3/4 cup white wine as suggested by another reviewer.

Additional notes: (1) I had one 4# boneless pork loin which I cut in half placing the two pieces side-by-side in the bottom of my slow cooker. Because I had a bit more surface area, I used two packages of the soup mix (2) Next time I make this, I will try to remember to put the meat in the cooker fat side UP so the melting fat keeps the meat a bit moister. My roast was a little dry for my taste. (3) Every cooker is different, so timing can vary kitchen-to-kitchen. The completely thawed meat as I described, on low, was done within 6 hours. (4) Made the gravy as directed, adding about 1 teaspoon of Kitchen Bouquet for richer color. It was delicious.

I used a 5.5 lb bone in sirloin pork roast. It took about 8 hours. I added 1/4 cup applesauce to the gravy. It was yummilicious

I only used half a can of cranberry sauce and I completely forgot to make the gravy and it was still delicious. There was so much juice already in the crock pot that I just used that as gravy. It went really well with mashed potatoes.

added au jus and balsamic vinegar.

I made this yesterday with a cheaper pork butt roast! Didn't use the juice to make gravy tho. Too much grease from the fat. I just opened a can of jellied cranberry sauce to go on top & served it with long grain & wild rice & leftover sweet pea salad. Great way to use cheaper meat & was delicious! (Sorry no photo. Maybe next time.)

Delicious. Did not make the gravy, just spooned the liquid over the meat, will make again for sure.

I took turnerbeth's advice and added 1/2 cup of white wine. (red wine would work too) It was excellent. Everyone loved it. It tasted as though I spent much more time and effort!!

Very easy . And I don’t usually make gravy . It was so easy and made all the difference , as most roasts don’t taste like much anyways . That gravy was delish!!

Made this last night. WOW,WOW,WOW. Awesome. Will make this often.

without a doubt easy and yummy! The virus right now... I was only able to find beefy onion soup... but it still came out delicious! made it with mashed potatoes and baked green beans. Will make again!

Very good, I was really questioning this combination but we loved it

This was only ok. I tasted the gravy before serving and was not impressed. I added some canned broth and salt to it.Once the gravy was served over the meat and mashed potatoes it did taste better but I don't think I will make this again. Thanks anyways!

Great flavor! I think I cooked it too long, though, because it fell apart when I removed it from the cooker and was a bit dry. The gravy helped. Otherwise a really good, easy recipe that even my two picky kids gobbled up!