23 December, 2018
Crock Pot Pork Roast with Gravy
1 medium sweet onion
2 – 3 pound pork roast (either Boston Butt, Pork Shoulder or Pork Loin)
1 can (10.5 ounces) Cream of Chicken soup
1 envelope dry Onion Soup mix
1 teaspoon dried rosemary
1 teaspoon oregano
½ pound baby carrots
8 – 10 small red or white potatoes
Cut the onion into thick slices and place on the bottom of the crock pot.
Place the pork roast on top of the onion slices. Cover the roast with the cream of chicken soup. Sprinkle the onion soup mix, rosemary and oregano on top. Cover and cook on high for 4 – 5 hours.
Stir the juices in the crock pot, ladling it on top of the roast. Add the baby carrots and potatoes. Cover and continue cooking on high for 2 hours.
Remove the roast and cut into thick slices or shred with a fork. Serve with the carrots and potatoes, using the juices as gravy.
If desired, thicken the juices with a little cornstarch or flour whisked in.