Slow Cooker 4-Ingredient Amish Onion Gravy Pork Roast

 

Slow Cooker 4-Ingredient Amish Onion Gravy Pork Roast

This Amish-style pork roast is the ultimate set-it-and-forget-it dinner. With just four ingredients and a slow cooker, you get impossibly tender, fall-apart pork bathed in a rich, savory onion gravy. It’s the perfect cozy meal served over mashed potatoes, buttered egg noodles, or even crusty bread to soak up every drop.

• Prep Time: 10 minutes

• Cook Time: 8 hours

• Total Time: 8 hours 10 minutes

• Servings: 8

• Calories: 510 kcal per serving
  

  Ingredients

  • 3 to 4 pounds boneless pork shoulder or pork butt roast – Choose a roast with good fat marbling for maximum flavor and tenderness; leave the fat cap intact and place it facing up during cooking.

  • 2 (1-ounce) packets dry onion soup mix – Use the classic plain variety for best results.

  • 2 large yellow onions – Peel and thinly slice from root to tip. If your onions are small, use 3 medium ones.

  • 2 cups low-sodium beef broth – This keeps the gravy flavorful without becoming overly salty. Do not use regular beef broth unless you prefer a saltier gravy.
    

    Instructions

    1. Layer the Onions:
       Spread the thinly sliced onions evenly across the bottom of a 5- to 7-quart slow cooker.

    2. First Soup Mix Layer:
       Sprinkle one packet of dry onion soup mix evenly over the onions.

    3. Prepare and Place the Pork:
       Pat the pork roast dry with paper towels (this helps the seasoning stick). Place the roast directly on top of the onions, with the fat cap facing upward if your roast has one.

    4. Season the Meat:
       Sprinkle the second packet of dry onion soup mix evenly over the top and sides of the pork, pressing it gently into the surface so it adheres.

    5. Add the Broth:
       Pour the low-sodium beef broth around the sides of the roast, being careful not to wash the seasoning off the top of the meat.

    6. Cook Low and Slow:
       Cover and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours. The pork is ready when it is extremely tender and a fork or knife slides in with little to no resistance.

    7. Rest the Meat:
       Carefully transfer the cooked roast to a cutting board, allowing any excess juices to drip back into the slow cooker. Let the pork rest for about 10 minutes before slicing—this helps the juices redistribute for moister meat.

    8. Thicken the Gravy (Optional):
       While the pork rests, stir the onions and gravy in the slow cooker. If you prefer a slightly thicker gravy, remove the lid and cook on HIGH for an additional 10 to 15 minutes to let it reduce.

    9. Serve:
       Slice the pork thickly and serve with plenty of onions and gravy spooned over the top. Pair with mashed potatoes, buttered egg noodles, or your favorite side.
       

       Notes   
       Storage: Store leftover pork and gravy together in an airtight container in the refrigerator for up to 4 days.
       Reheating: Gently reheat in a covered skillet or saucepan over low heat, adding a splash of beef broth if needed to loosen the gravy. Individual portions can be reheated in the microwave with a loose cover.
       Leftover Ideas: Shredded or sliced leftovers make fantastic sandwiches—just pile the meat onto a roll and spoon a little gravy over it for a delicious twist.