How to Make It: Step-by-Step
This recipe is built for busy mornings. There is absolutely no need to pre-sear the meat or overcomplicate the process—the low and slow heat handles all the chemistry for you.
Pour 1 can (10.5 ounces) of condensed cream of mushroom soup and 1/2 cup of beef or vegetable broth into the bottom of your slow cooker. Whisk them together quickly until smooth.
Place your 3 to 4-pound pork roast directly into the slow cooker on top of the liquid base. Sprinkle one packet of dry onion soup mix evenly across the top of the meat, pressing it gently so it adheres.
Cover the slow cooker with its lid. For the absolute best, melt-in-your-mouth results, cook on LOW for 6 to 8 hours (or on HIGH for 4 to 5 hours). The pork is perfectly done when it registers an internal temperature of 145°F and pulls apart easily with a fork.
Transfer the pork to a cutting board and let it rest for 5 minutes before slicing or shredding. Give the remaining savory juices inside the slow cooker a vigorous stir to recombine them into a glossy, rich onion gravy to ladle over the meat.
Host Trick: If you want to make this a complete one-pot meal without adding extra steps, simply toss halved baby red potatoes and baby carrots right into the bottom of the pot with the soup mixture before adding the pork. They will absorb the savory onion juices all day long!
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