Crock Pot Pork Roast and Mushrooms

"A simple recipe that results in a tender, flavorful pork roast."
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny photo by FrenchBunny
Ready In:
8hrs 15mins




  • 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).

Questions & Replies

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  1. Heather M.
    Do you use a tenderloin or a boston butt roast?
  2. imdeafeh ..
    looking to try this recipe, are the spices in tbs, or tsp ?


  1. Derf2440
    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!!
  2. Lennie
    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!
  3. Bev I Am
    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!
  4. JoAnn
    What an easy way to prepare such a delicious roast. It was excellent and my family really enjoyed it. I used the two cans of mushroom soups and the can of beef consomme and next time will also add an onion to the gravy mixture. Otherwise I followed the directions as written. Thank you for sharing a great recipe.
  5. Tebo3759
    Can't add much to what has been said. I cut this in half and added a chopped onion for flavour. I have a 5 quart crockpot and the half recipe filled it. The excess sauce will be great for a hot sandwich and on some rice as well. Well worth making. Thanks.


  1. imdeafeh ..
    How bizarre, exactly a year later and I'm making this roast again tmw morning, I had remembered it was delicious and took a bit to find this recipe. Thanks again for your post
  2. MarshaMHopper
    Oh my goodness! I cut up potatoes and put them in the crock pot, sprinkled some seasoning on them, then mixed together 1 can golden mushroom, 1 can cream of mushroom, 1 can french onion soup & 1 envelope onion soup mix, diluted it with maybe 3/4 soup can of water....I used Creole seasoning instead of the chili powder, and browned the roast in olive oil before putting on top of potatoes then pouring soup mixture over all. This is AWESOME!!!
  3. CindiJ
    This was just wonderful!!! I did tweak it a bit after reading many of the reviews. I did omit the chili powder and used low-sodium chicken broth instead of the beef consomme. Otherwise, I would NOT change a thing. I served with mashed potatoes that I purposely under-salted and they balanced out perfectly. This is a wonderful recipe and I know I will make this again and often!! Thanks for posting!
  4. Goji Girl
    I made this tonight with a 3# pork loin. Very tasty! I omitted the chili powder & seasoned salt, and instead of all the canned soups I used the equivalent of 2 cans (using recipe #55408) of condensed cream of soup. I used a 3qt crockpot, first browned the roast in coconut oil, then cooked on high for 4.5 hrs then low for 1 hr. Super moist, fork tender, it was hard to stop eating it! Even with reducing the liquids in the recipe, I still had at least 4c of sauce. That might have been caused by substituting out the mystery soup. :) I will definitely make this again!
  5. Bobtail
    I have to admit a mistake in the beginning of this review. I used a beef roast instead of pork! Only realized it when I came to rate the recipe. Mark, I apologize for that, however, I would do it again! Using a BEEF roast, I followed the recipe as instructed and it was wonderful! I often wondered why my roasts were not flavorful and it was because I was afraid to use seasonings other than salt and pepper. Well, I fear no longer, this is the recipe to follow. I really will try this soon with a PORK roast! DH commented on how good this was and the gravy will be just delicious on open faced sandwiches made from the leftovers! Thanks Mark Hendricks!


I am a writer and a sports fan who enjoys cooking for family and friends. It's a sickness, really.
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