clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Crock Pot Pork Roast with vegetables and gravy |

Crock Pot Pork Roast with Vegetables and Gravy


Units Scale
  • 1 (3-4 lb) boneless pork roast
  • salt and pepper
  • 3 Tbsp olive oil
  • 5 russet potatoes, peeled and quartered
  • 1 onion
  • 3 cups mini carrots
  • 1 Tbsp minced garlic
  • 1/4 cup soy sauce
  • 1/4 cup balsamic vinaigrette dressing (I used Neman’s Own)
  • 1/2 cup water
  • 1/4 cup brown sugar
  • Gravy:
  • cooking juices
  • 2 (.87 oz) packets of pork roast gravy
  • 1/4 cup water
  • 1 (10 3/4 oz0 can cream of mushroom soup
  • 1/4 cup milk, if needed


  1. Season the pork roast with salt and pepper.
  2. Heat oil in a skillet over medium heat and brown roast on all sides.
  3. Spray slow cooker with cooking spray and add roast to the slow cooker. Place the carrots around the roast. Place potatoes and onions on top.
  4. In a small bowl, mix together the garlic, soy sauce, balsamic dressing, water, and brown sugar. Make sure the sugar gets dissolved. pour over the roast and potatoes. Add a little sat and pepper over the potatoes.
  5. Cover and cook on high for 4-5 hours.
  6. When the pork has cooked through (should be a temperature of 160 degrees) add the juices from the crock pot into a sauce pan.
  7. Add the gravy ingredients to the juices and heat to boiling over medium heat, stirring occasionally until thickened
  8. Serve the roast and vegetables with gravy drizzled over the top. Serves 6-8
Recipe Card powered byTasty Recipes