Prep 15 mins
Cook 8 hrs
A simple recipe that results in a tender, flavorful pork roast.
Make and share this Crock Pot Pork Roast and Mushrooms recipe from Food.com.
- 3 -5 lbs pork roast
- McCormick's seasoning salt
- chili powder
- garlic powder
- onion powder
- black pepper
- 2 (10 1/2 ounce) cans condensed golden mushroom soup
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1 (14 ounce) can beef consomme
- 1 -2 lb fresh mushrooms (sliced or halved)
- Season pork roast liberally on all sides with seasoning salt, chili powder, garlic powder, and onion powder.
- Allow the roast to sit for 15-30 minutes so that seasonings and meat get to know each other better.
- Stir together 1 can of Golden Mushroom soup and cream of mushroom soup and pour into crock pot.
- Place seasoned pork roast into crock pot atop soup mixture.
- Pour second can of golden mushroom soup over pork roast.
- Cover the pork roast with the sliced/halved mushrooms.
- Pour can of beef consommé over mushrooms.
- Season mushrooms to taste with salt and black pepper.
- Cook on low setting for about 8 hours.
- Remove roast from crock pot (it will be very tender).
- Use the juices in the crock pot as gravy for the pork roast and mashed potatoes.
- 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).
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!!
This pork was absolutely excellent! I cooked it at Low for 7 hours (I had a 4 lb boneless pork loin roast), which resulted in a perfectly done roast that was very tender, yet could still be cut into nice slices without falling apart. I fished out the mushrooms and served them as a vegetable, then poured the sauce into a pan to thicken it. It was a tad salty (to my tastes) so I added two big soup ladles of water before thickening. The result: wonderul gravy! The meat and gravy suited my family's tastes very well and the recipe was quite easy to put together. It's a definite keeper. Thanks, Mark!
I cooked this pork roast for my family last night and found it to be quite moist and flavorful! I too only used only two cans of the mushroom soup and eliminated the chili powder and found this to be plenty. I thickened the gravy with flour and a little water and found it to be perfect for the roast and mashed potatoes. Great recipe! Definitely a keeper!