Beaudacious Crock Pot Pork Roast
"Falling-apart-tender with tons 'o flavor! This is very easy to put together and is heavenly to eat. I hope you enjoy it as much as we do."
photo by Squirrelly71
- Ready In:
- 10hrs 10mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 -3 lbs boneless pork roast
- 4 portabella mushrooms, sliced
- 1 (10 1/2 ounce) can cream of celery soup (or mushroom or chicken)
- 1 (10 1/2 ounce) can chicken gravy (or pork)
- 1 (1 ounce) envelope brown gravy mix
- 1 (2 ounce) envelope Lipton Onion Soup Mix
- 1 (1 ounce) envelope ranch dressing mix
- 1⁄2 cup water
directions
- Season entire pork roast with salt and pepper or a seasoning blend.
- Put roast in crock pot and cover with sliced mushrooms.
- Mix all remaining ingredients and use this to top the roast and mushrooms.
- Cook on low for 10-12 hours.
- This produces a lovely gravy which may be used on potatoes, rice, whatever.
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Reviews
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Delicious as advertised; I did brown the roast in a skillet prior to placing in the crock pot. Also, couldn't find portabellos so used the garden variety mushrooms - the sauce was VERY tasty. Seasoned the roast with a packet that a friend brought back from Hawaii for me, designed specifically for pork & chicken (instead of salt/pepper); served the pork with wild rice (just from a box) and a recipe I found on Epicurious for wilted mustard greens. Everyone loved the meal and gobbled it up - NO leftovers! (and I cook in large quantities, so that was very impressive) -
OMG ~ I have never in my life had a roast so fall apart, fork tender. I wasn't even able to cut it because it shredded into pieces, and the gravy was wonderful. I couldn't stop eating it! The only changes I made was not to put the mushrooms in (DH hates mushrooms so I put some onions in instead) & due to previous posts about the salt I used 1/2 of the envelopes of seasonings and did not season the roast which worked great. Will be making this again & again!! -
As promised, this was a scrumptious roast. Lots of delicious gravy to go over rice or potatoes. Nice and tender.
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This is a good roast in a pinch, since I usually have all the ingredients on hand! However it is important to note that it is EXTREMELY salty. So much so that the sodium overpowers the rest of the dish. I can't say that my family will be enjoying it as it is again, but with a few tweaks we would certainly give it another shot! -
This roast is delicious! I followed the recipe except the roast I had was 4 pounds. The sauce ended up a little runny so I added a little starch to it to thicken it up. I did add carrots and onions to the mix and omitted the mushrooms since I didn't have any. I am serving it over basmati rice. Delicious and so easy!
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Tweaks
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When DH walked in the house tonight, he said very loudly, "Oh my goodness!" I went to see what was wrong and he said, "Whatever you're cooking smells fantastic!" This roast tasted as good as it smelled and was so tender, it just fell all to pieces. I didn't have any mushrooms, and am ready to try it again with the mushrooms. None of the packaged products I used were the same size as what is listed. I had a 12-ounce jar of gravy instead of a 10 1/2 ounce jar, a 1-ounce envelope of onion soup mix, and my brown gravy mix and ranch dressing mix envelopes were both less than 1-ounce. But it still turned out delicious! I thickened the gravy with some cornstarch. Served with recipe#107411 and recipe#104555. Made for 2008 All New Zaar Cookbooks Tag.
RECIPE SUBMITTED BY
My husband and I live in the snow belt off the east end of Lake Ontario and we both love to cook. We have 4 dogs with a litter of Border Collies on the way. I train dogs and compete in agility and am really addicted to that besides cooking. I'm a computer geek for a living. We enjoy camping and boating and I love to read and paint and do lots of other crafty-type things.
