Crock Pot Pork Roast and Mushrooms

READY IN: 8hrs 15mins
Recipe by Mark H.

A simple recipe that results in a tender, flavorful pork roast.

Top Review by Derf

My husband loved this and so did I!!I did have to make some changes. Used a 5 lb. boneless leg and decided we couldn't take all the sodium, that's an awful lot of soup and sodium 58%!! so-- I cut out the seasoning salt and the other salt and only used 2 cans of soup,1 golden and 1 cream of mushroom. It was plenty, way more than needed, so I can't imagine it with 4 cans! Even with just 2 cans it tasted a little salty to me. Also added 4 garlic cloves smashed in with the mushrooms. All in all it was a wonderful roast with lots of leftovers, enough gravy for tomorrow and more to freeze for future use. Thanks Mark for a really great taste!!

Ingredients Nutrition

Directions

  1. Season pork roast liberally on all sides with seasoning salt, chili powder, garlic powder, and onion powder.
  2. Allow the roast to sit for 15-30 minutes so that seasonings and meat get to know each other better.
  3. Stir together 1 can of Golden Mushroom soup and cream of mushroom soup and pour into crock pot.
  4. Place seasoned pork roast into crock pot atop soup mixture.
  5. Pour second can of golden mushroom soup over pork roast.
  6. Cover the pork roast with the sliced/halved mushrooms.
  7. Pour can of beef consommé over mushrooms.
  8. Season mushrooms to taste with salt and black pepper.
  9. Cook on low setting for about 8 hours.
  10. Remove roast from crock pot (it will be very tender).
  11. Use the juices in the crock pot as gravy for the pork roast and mashed potatoes.
  12. You can use it just as it is, which is what we do, or adjust it to however you like gravy (e.g. add flour or cornstarch, remove fat, etc).

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