Crock Pot Pork Roast with Vegetables and Gravy
1 (3 pound) pork roast (I like a Sirloin Tip Roast)
3 T olive oil
salt and pepper
5 russet potatoes
1 large onion
3 C mini carrots
1 T garlic, chopped
1/4 C soy sauce
1/4 C Newman’s Own Balsamic Dressing
1/2 C water
1/2 C brown sugar
Juices from the roast
2 (.87 ounce) packages pork gravy mix
1/4 C water
1/4 C milk
1 (10 ounce) can cream of mushroom soup
1. Grab a Pork Sirloin Tip Roast. I like to buy these that come in a package of four from Costco. They always seem to cook up so well and are easy to shred.
2. Heat a large skillet up over medium high heat. Pour 3 tablespoons of olive oil into the pan. Sprinkle the pork generously with salt and pepper on the top and bottom. Carefully place it in the pan and allow it to get a nice golden brown sear on both sides.
3. While your pork is in the searing pan, peel and chop 5-6 russet potatoes and one onion. You want them to be uniform in size, so they cook evenly.
4. Spray a 3-4 quart crock pot with cooking spray. Place the seared pork in the pot and pour 3 cups mini carrots around the roast.Layer the potatoes and onions on top.
5. Chop 1 tablespoon of garlic and place it in a small mixing bowl.Add 1/4 cup soy sauce, 1/4 cup Newman’s Own Balsamic Vinaigrette, 1/2 cup water and 1/2 cup brown sugar.Whisk the ingredients around making sure the brown sugar gets dissolved, then pour it all over the top of the potatoes and roast. Hit the potatoes with a bit of salt and pepper.
6. Cover the crock pot and cook on high for 4-5 hours. Or, if you know your crock pot cooks quickly I would suggest cooking just the meat and the sauce together on low for 4 hours, then adding the vegetables and cooking on high for an additional 2 hours.
7. When the pork has cooked through (should be a temperature of 160 degrees), carefully pour the juices from the crock pot into a medium-sized sauce pan. Turn the crock pot off and let the meat rest inside (with the lid on) for 5-10 minutes before you serve it.
8. To the sauce pan add 2 packages of Pork gravy mix, 1/4 cup milk, 1/4 cup water and 1 can cream of mushroom soup (undiluted). Whisk it together to combine.
9. Get the pan onto the stove top and heat the mixture to boiling over medium high heat, stirring occasionally.
Serve the roast and vegetables with gravy drizzled over the top. Enjoy!