Mom’s Super Easy Crockpot Pork Roast

by Jeff Greene on March 9, 2011 · 13 comments



Slow Cooker Pork Loin Roast

The only crockpot meal I can remember my mom cooking regularly for my brother and I as kids was a pot roast.  It was always served with mashed potatoes and gravy and usually green beans (but occasionally corn or salad) and biscuits.  This was one of the handful of meals that my mom taught me before I went away to college, and I think that this may have been the first real grown-up meal I cooked for a girl.  I recall it being quite well-received (minds out of the gutter–I was a good boy!), and it was a staple for my roommate and quasi-roommates as well.  Later it became a favorite of my kids.  The beauty was, it was unbelievably easy, really tasty, and easily served a small crowd.  More recently we serve it with a leaner roast, skinny mashed potatoes, and skip the biscuits, but the heart of the recipe remains the same.

My mom always made it with a beef roast of some sort (chuck, round, rump, etc.), and then made a gravy from some of the drippings from the pot, mixed with a can of Franco-American Mushroom Soup and possibly some corn starch as a thickener.  Later in life, I started using pork roasts instead, as they were moister than beef, and more flavorful as well.  Most recently, we used a pork loin roast, because it was leaner than the average pork roast, and it was great!

For my mom, it was as easy as poking the roast with a fork, adding worcestershire sauce, salt and pepper, then pouring a can of Campbell’s French Onion Soup over the top, covering it, and cooking it all day!  I made it moderately simpler by replacing the salt and pepper with Creole seasoning (I do that with almost everything that calls for salt and pepper), but otherwise haven’t changed a thing.

I’ve since tried a variety of complicated rubs and sauces and hot oven roasts, but to this day, none of it is any better or easier (4 ingredients FTW!), than my mom’s crock pot roast.

Mom's Crock Pot Roast

Only four ingredients, and if you don't have three of the four of these in your cupboard right now, get thee to a grocery store!

Mom's Crock Pot Roast

Pork Loin Roast, trimmed, pricked, sprinkled, poured, and placed in the crock pot

Mom's Crock Pot Roast

8 hours later, pork is done! Looks bleachy white now (beef roast looks prettier in the pot), but wait until you shred it...

Mom's Crock Pot Roast

Most of the juices have been poured off, and the pork loin roast is ready to shred.

Mom's Crock Pot Roast

Pork Loin Roast shredded and ready to serve

Mom’s Super Easy Crockpot Pork Roast
Author: 
Recipe type: Main Dish
Serves: 10
 
Weight Watchers Info: 6 PointsPlus per serving (using a 3.5 pound roast)
Ingredients
  • 1 3-4 pound pork loin roast, with or without bone (we used a 3.5 pound boneless roast, trimmed)
  • Worcestershire Sauce
  • Salt and Pepper or Creole/Cajun Seasoning
  • 1 Can Campbell’s French Onion Soup
Instructions
  1. Trim roast of any visible fat
  2. Put roast in crock pot
  3. Poke roast with carving/meat fork
  4. Decent sprinkle of Worcestershire Sauce on both sides of roast
  5. Decent sprinkle of salt and pepper or Creole seasoning on bottom of roast
  6. Pour Onion Soup can over top of roast
  7. Sprinkle salt and pepper or Creole Seasoning on top of roast
  8. Cover and cook on low for 8-10 hours or high from 4-6 hours
  9. Remove roast and pour off most juices into gravy separator (see notes below for gravy)
  10. Slice or shred roast (you can return to pot with remaining juices if you shred, which we usually do)
  11. Serve!
Notes
Note: To make gravy, pour 3-4 cups juices from gravy separator (keeping any fat/oil out) into pan, and heat to high. Add 1 tbsp corn starch mixed into 1 tbsp cold water and mix into juices. If it is still too thin, you can add more corn starch mixed into water. To cheat, use two cups of juices mixed with 1 can Franco-American (or your favorite brand) Mushroom or Beef Gravy. Heat, mix, and serve.

 

  • Anonymous

    Oh this looks delish! found you through WWdaily. Thanks for sharing!

    • http://about.me/colleengreene Colleen Greene

      Thanks for stopping by! This recipe is really quite good and so easy. My husband has been making it most of his adult life, and our kids just love it. The pork turns out so tender. I was thrilled when I realized how WW-friendly it is.

  • Allibaba

    I am excited to try this recipe.  I clicked on the print/pdf button and got 15 pages of this and that!  I was expecting a recipe only.  Maybe you could mention that 15 pages will be printed out before the person clicks the button!

    • http://twitter.com/JTGoirish Jeff Greene

      Yes, sorry about that!  When you click print, you have the option of eliminating all images by checking a box, but it doesn’t have that as a default setting for the recipe printing.

    • http://about.me/colleengreene Colleen Greene

      We’ve now found a better print plugin that I’m happy with, so (although it didn’t help you out at the time), you can now print just the recipe text — no photos, and no narrative. Hope that helps you out in the future!

  • Picturegirl123

    Great recipe.  The first time I made it I didn’t have any french onion soup so I used a package of dried onion soup with water and I also added a regular onion.  It turned out so good I couldn’t wait to make it with the french onion soup.  Well, I made it yesterday and it was good but the other way is better.

    • http://twitter.com/JTGoirish Jeff Greene

      Good suggestions!  Did you dice your onion?

  • Narfski Ca

     Might sound dumb, but I was wondering since the soup is listed as condensed, did you add the contents then add the water that is needed for that soup? or just added the soup without water?

    Thanks

    • Jeff Greene

      Not a dumb question, but I do not add the water. Just pour the can over the top.

    • http://twitter.com/JTGoirish Jeff Greene

      Sorry–just saw this. Without the water.

  • Amy

    I don’t have Worcestershire on hand so I am trying this with some mustard instead….hoping it will still have a tangy taste like the Worcestershire does and maybe a resemblance of honey mustard and onion pretzels…..

  • Kate

    Jeff – I just stumbled over this after concocting nearly the same plan….hadn’t thought about Cajun seasonings, but I’m baking in the oven for home Chinese meals and just plain baked pork sandwiches…mixed uses. I’ll try the Cajun spices next time. I’m curious as to why your pictures are removed to Flickr. Why not just shown here?

    • http://about.me/colleengreene Colleen Greene

      Hello. Our pictures aren’t removed to Flickr; they are uploaded to Flickr and embedded here. Saves server space and load time. And allows us to port our photos into multiple sites and apps instead of just a single WordPress instance. It also allows our photos to be social, not just static.

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