Name: Slow Cooker Pork Roast and Gravy
Ingredients: 2 – 2 1/2 lb pork roast {I use a Pork Sirloin Tip Roast}; salt & pepper, to taste; 1 Tbsp olive oil; 1(10.5 oz) can cream of mushroom soup; 6-8 carrots, cut into thirds or equal amount of baby carrots (I used 1/2 lb); 1 onion, quartered; 4 to 5 potatoes, quartered; 1 sprig fresh rosemary; 1 bay leaf; 2 packets pork gravy mix, prepared according to packet directions

Ingredients

Units Scale

2 – 2 1/2 lb pork roast {I use a Pork Sirloin Tip Roast}
salt & pepper, to taste
1 Tbsp olive oil
1(10.5 oz) can cream of mushroom soup
6–8 carrots, cut into thirds or equal amount of baby carrots (I used 1/2 lb)
1 onion, quartered
4 to 5 potatoes, quartered
1 sprig fresh rosemary
1 bay leaf
2 packets pork gravy mix, prepared according to packet directions

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Instructions

Sprinkle salt and pepper on all sides of the roast.
Place olive oil in a skillet and heat over medium to medium-high heat.
Place the seasoned roast in the skillet and sear on each side.
Place the carrots, onions, potatoes and rosemary to the bottom of the slow cooker and then place the roast on top.
Pour cream of mushroom soup over everything and potatoes and bay leaf. Cover and cook on low for 6 – 7 hours or high for 3-4.During the last 2 hours of cooking remove the rosemary and bay leaf and add the prepared gravy. Continue cooking until roast is tender and vegetables are cooked.
Remove from slow cooker and serve.