Crock Pot Pork Roast and Mushrooms

  • Prep Time: 15 mins
  • Total Time: 8 hrs 15 mins
  • Servings: 6
  • About This Recipe

    “A simple recipe that results in a tender, flavorful pork roast.”

    Ingredients

  • 3 -5lbspork 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) cans cream of mushroom soup
  • 1 (14ounce) cans beef consomme
  • 1 -2lbfresh mushrooms( sliced or halved)
  • Directions

  • 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 consomm√© 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).
  • Reviews

  • “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!”

  • “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.”

  • “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 sandwichand on some rice as well.Well worth making.Thanks.”

  • “Wow! not only does this smell great cooking. But it’s a melt in your mouth thing, full of flavor. My roast was too big for the crock pot so in the oven it went–with no ill affects! Just perfect & a fab combo of flavors. Will definately do this again.”

  • “I now know why everyone that’s tried this recipe loves it.I cooked a 51/2 lb leg of pork roast for 6 hourson low and held it on warm for 2 more hours and it was perfecr.I used one Golden,I regular mushroom & a tin of broth, added 3 cloves garlic and an onion.The meat was juicy and still able to carve in nice slices.This is a real winner Thanks Mark.Company raved about it”

  • “This was great! So easy & inexpensive. I took a lesson from Emeril, I made holes with my paring knife in the roast and placed cloves of garlic throughout the roast.At the end, I tasted the gravy-it was missing something.Living in the Southwest, I know that lemon juice, and hot sauce makes EVERYTHING taste better.Give it a try.Thanks for the recipe, its a keeper!”

  • “my entire family enjoyed this!! was very, very easy! i also only used one can of cream of mushroom and one can of golden mushroom soups – and it made plenty of gravy!! i had enough for the roast, mashed potatoes and plenty left over! i will definitely make this again and again!”

  • “Mark – this was delish!Threw it all together in the pot and was gone all day – great to come home to – thanks!!”

  • “I only used 1 can of golden mushroom soup and left out the seasoning salt. This was very easy to make and tasted wonderful. I didn’t even need to thicken the juices – it was its own gravy!”

  • “A simple but very flavorable meal. I covered my roast with the spices and gently rubbed them in and let the roast marinate for the 15 minutes.I didn’t add the extra salt. I used half of the beef broth and 1/2 cup of white wine. Thicken the gravy with three tablespoons of water and cornstarched, turned the slow cooker to high, and the sauce thickened within 30 minutes.Wow!!! “

  • “This was delicious!I used loin chops instead of a roast and the meat just fell apart! Also, I only used two cans of mushroom soup, instead of three.Next time, I’ll make enough for leftovers!”

  • “Wonderful! My hubby and his brother could only get out the “yums” and “hmms” when I asked if they liked it.I made it exactly as the recipe called for and we did not find it too salty at all.We’re having left over hot pork sandwiches tonight and I can’t wait.Great recipe, Mark, Thanks!!”

  • “This was a pretty good recipe!I used only 1 can of golden mushroom, but didn’t change anything else.There was plenty of gravy, which I served onto mashed potatoes.I think next time I will not add the seasoning salt, as I found it a touch too salty for my tastes.The pork was so extremely tender and moist that my kids cut it with their forks.The leftovers will be great over rice.”

  • “I got so tired of always just cooking pork roast with sauerkraut and was looking for something new.This was really good. My husband said it was the best he’s ever had.Even my uber-picky twin boys ate it and said it was “ok”.My one boy (8 years old) helped with the preparation – it was so easy.I wasn’t so sure about the chili powder at first, but did it anyway, and you couldn’t even tell it was there!Very interesting combination of ingredients!I’ll be making this again for sure.”

  • “Great recipe–very moist pork.Because there are only 2 of us, I cooked a smaller roast and used 1 can cream of mushroom and 1 can golden mushroom soup.I also added a little water.made tons of gravy. Very easy to do.”

  • “I understand all the rave reviews. This was moist and delicious and above all, EASY. Like many of the other reviewers, I used only one can of golden mushroom along with the cream of mushroom and beef broth. There was plenty of gravy for our potatoes. This one’s a keeper. Thanks.”

  • “Excellent. I used one can of mushroom soup,a can of beef broth and all the seasonings. Great taste, very moist and tender. “

  • “we thought this was great, and I don’t even care for pork roast very much! Next time I think I’ll leave out the mushrooms, but other than that it was great! VERY tender!”

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