Why You’ll Love This Recipe
There are plenty of reasons this pork roast deserves a spot in your regular dinner rotation.
Only 4 ingredients: You need just pork, onion soup mix, onions, and beef broth.
Almost no prep: A few minutes of slicing and seasoning is all it takes before the slow cooker takes over.
Tender and flavorful: Pork shoulder becomes incredibly tender after several hours of slow cooking.
Rich onion gravy: The onions and broth combine with the seasoning to create a deeply savory sauce.
Perfect comfort food: Serve it with mashed potatoes, egg noodles, rice, or crusty bread for a satisfying meal.
Great for leftovers: Leftover pork and gravy can be turned into sandwiches, wraps, or another easy dinner the following day.
Slow-cooked pork paired with onion gravy is a classic comfort-food combination, and similar slow-cooker pork recipes commonly pair the roast with gravy and mashed potatoes.
What Makes This Pork Roast So Good?
The secret is keeping things simple.
Pork shoulder or pork butt contains enough marbling to stay juicy during a long cooking time. Instead of trying to add dozens of seasonings, the dry onion soup mix provides concentrated savory onion flavor while the fresh onions add sweetness and texture.
Using low-sodium beef broth is especially helpful because onion soup mix can already be quite salty. This allows the flavors to develop without making the finished gravy overwhelmingly salty.
As the pork cooks, its juices mingle with the broth and onions. By the end of the cooking time, the onions are soft and deeply flavorful, while the pork is tender enough to slice easily or pull apart with a fork.
Ingredients
Pork Shoulder
Use a 3- to 4-pound boneless pork shoulder or pork butt roast. Pork shoulder is ideal for slow cooking because its marbling helps keep the meat moist and tender.
If your roast has a fat cap, place it fat-side up in the slow cooker. The rendered fat adds richness as the pork cooks.
Dry Onion Soup Mix
You’ll need two 1-ounce packets of dry onion soup mix. This is the main seasoning for both the pork and the gravy.
Because the soup mix contains salt, there’s no need to add additional salt at the beginning.
Yellow Onions
Two large yellow onions give the gravy plenty of natural onion flavor. Slice them thinly so they have plenty of time to soften during cooking.
By the time the roast is finished, the onions should be very tender and almost melt into the gravy.
Low-Sodium Beef Broth
Two cups of low-sodium beef broth provide the cooking liquid and help create the savory gravy.
Low-sodium broth is recommended because it gives you more control over the final saltiness.
How to Make Slow Cooker Amish Onion Gravy Pork Roast
1. Prepare the onions
Peel the yellow onions and slice them thinly from root to tip.
Spread the onions evenly across the bottom of a 5- to 7-quart slow cooker.
The onions create a flavorful bed for the pork and will eventually become part of the gravy.
2. Add the first packet of onion soup mix
Sprinkle one packet of dry onion soup mix evenly over the onions.
This gives the onions a head start on building that rich, savory flavor.
3. Add the pork
Pat the pork roast dry with paper towels and place it directly on top of the onions.
If your roast has a fat cap, position it facing upward.
4. Season the pork
Sprinkle the second packet of onion soup mix evenly over the top and sides of the pork.
Gently press the seasoning onto the surface so it sticks to the roast.
5. Add the beef broth
Slowly pour the low-sodium beef broth around the sides of the pork.
Try not to pour it directly over the top because you don’t want to wash all of the onion seasoning off the roast.
6. Slow cook
Cover the slow cooker and cook on LOW for about 8 to 10 hours, or until the pork is extremely tender.
You can also cook it on HIGH for about 4 to 5 hours, although the low-and-slow method is my preferred option for this recipe.
Cooking times can vary depending on the size and shape of the roast and your slow cooker, so use tenderness and temperature as your guide.
7. Rest the pork
Once the pork is cooked, carefully transfer it to a cutting board.
Let it rest for about 10 minutes before slicing or shredding.
Resting gives the meat a chance to settle before serving.
8. Finish the onion gravy
While the pork rests, stir the onions and cooking liquid together in the slow cooker.
If you prefer a thicker gravy, leave the lid off and allow the liquid to reduce for several minutes on the appropriate high setting. You can also thicken the gravy separately if desired.
9. Serve
Slice or gently shred the pork and arrange it on a serving platter.
Spoon plenty of the tender onions and rich gravy over the top.
Serve immediately with your favorite side dishes.
What to Serve With Pork Roast
This roast is especially delicious served with something that can soak up all that onion gravy.
Try it with:
- Creamy mashed potatoes
- Buttered egg noodles
- White rice
- Roasted potatoes
- Green beans
- Steamed carrots
- Roasted vegetables
- Corn
- Dinner rolls
- Crusty bread
Mashed potatoes are my favorite because they catch every drop of the savory onion gravy.
Tips for the Best Pork Roast
Choose the right cut
Pork shoulder and pork butt are excellent choices for long, slow cooking because they contain enough fat and connective tissue to become tender over time.
Don’t add extra salt too early
The onion soup mix already provides a lot of seasoning. Taste the finished gravy before adding any additional salt.
Use low-sodium broth
This gives you much better control over the salt level of the finished dish.
Don’t lift the lid repeatedly
Every time you remove the slow cooker lid, heat escapes and the cooking process slows down. Try to keep the lid closed until you’re checking for doneness.
Let the pork rest
Even though it’s tempting to start slicing immediately, giving the roast a few minutes to rest makes serving easier and helps keep the meat juicy.
Can I Use Pork Loin Instead?
Yes, you can use pork loin, but the texture will be different.
Pork loin is leaner than pork shoulder, so it doesn’t have the same rich, fall-apart texture after a long slow cook. If using pork loin, pay closer attention to the cooking time and avoid overcooking it.
For the most tender and forgiving result, pork shoulder or pork butt is the better choice.
Can I Make the Gravy Thicker?
Absolutely.
If the cooking liquid is thinner than you’d like, you have a couple of options.
The easiest method is to remove the pork and onions and allow the liquid to cook uncovered for several minutes so some of the moisture evaporates.
For a thicker gravy, you can also make a cornstarch slurry by mixing cornstarch with a little cold water. Whisk the slurry into the hot cooking liquid and allow it to cook until thickened.
Can I Make This Ahead?
Yes. This pork roast is actually a great make-ahead meal.
Cook the pork completely, allow it to cool, and store the pork and gravy together in an airtight container in the refrigerator.
When you’re ready to serve, gently reheat the pork with some of the gravy until warmed through.
The flavors can become even more developed after resting overnight.
How to Store Leftovers
Allow the pork to cool before transferring it to an airtight container.
Store the pork and gravy in the refrigerator for several days.
For longer storage, freeze the pork together with some of the onion gravy in a freezer-safe container. Thaw in the refrigerator before reheating.
Delicious Ways to Use Leftover Pork
Don’t let those leftovers go to waste.
Use the pork to make:
- Pulled pork sandwiches
- Open-faced pork sandwiches with gravy
- Pork and mashed potato bowls
- Pork wraps
- Loaded baked potatoes
- Pork and egg noodle bowls
- Rice bowls
- Hearty lunch sandwiches
The leftover onion gravy is just as useful. Spoon it over mashed potatoes, rice, or vegetables for an easy side dish.
Frequently Asked Questions
Can I use frozen pork?
For the best and safest results, thaw the pork in the refrigerator before placing it in the slow cooker. This also helps the roast cook more evenly.
Do I need to brown the pork first?
No. Browning the pork first can add another layer of flavor, but it isn’t necessary for this four-ingredient recipe. Skipping that step keeps the preparation quick and easy.
Can I use regular beef broth?
You can, but low-sodium beef broth is preferable because the onion soup mix already contains salt.
Can I shred the pork instead of slicing it?
Absolutely. If your pork becomes very tender, shredding it with two forks is an excellent option. Toss some of the shredded pork with the onion gravy before serving.
Why is my pork not tender yet?
If the pork is still tough, it usually needs more cooking time. Continue cooking until a fork easily pierces the thickest part and the meat reaches the desired tenderness.
A Cozy Family Dinner Made Easy
This Slow Cooker 4-Ingredient Amish Onion Gravy Pork Roast is exactly the kind of recipe that makes homemade dinner feel effortless.
There’s no complicated preparation, no long ingredient list, and no need to spend hours standing over the stove. Just layer the onions, season the pork, add the broth, and let the slow cooker do the work.
After several hours, you’ll have tender, flavorful pork surrounded by soft onions and a rich savory gravy. Serve it over creamy mashed potatoes with a simple vegetable on the side, and you have a comforting meal the whole family can enjoy.
Sometimes the best dinners really are the simplest ones.
Recipe Card
Slow Cooker 4-Ingredient Amish Onion Gravy Pork Roast
Prep Time: 10 minutes
Cook Time: 8–10 hours on LOW
Total Time: About 8 hours 10 minutes–10 hours 10 minutes
Servings: 6
Ingredients
- 3–4 pounds boneless pork shoulder or pork butt roast
- 2 (1-ounce) packets dry onion soup mix
- 2 large yellow onions, peeled and thinly sliced
- 2 cups low-sodium beef broth
Instructions
- Spread sliced onions across the bottom of a 5- to 7-quart slow cooker.
- Sprinkle one packet of onion soup mix over the onions.
- Pat the pork roast dry and place it on top of the onions.
- Sprinkle the second packet of onion soup mix over the pork.
- Pour the beef broth around the sides of the roast.
- Cover and cook on LOW for 8–10 hours, or HIGH for 4–5 hours, until the pork is very tender.
- Transfer the pork to a cutting board and rest for 10 minutes.
- Stir the onions and cooking liquid together to make the gravy.
- Slice or shred the pork and serve generously topped with onion gravy.
Serving suggestion: Serve over mashed potatoes with green beans, roasted carrots, or warm dinner rolls.