Crock-Pot Pork Sirloin Tip Roast with Creamy Mushroom Gravy

Crock-Pot Pork Sirloin Tip Roast

This recipe was born from my desire to come up with a way to cook the neat little pork sirloin tip roasts that I snatched up on a visit to Costco. It was also born from my desire to have an excuse to make mashed potatoes…

Crock-Pot Pork Sirloin Tip Roast with Creamy Mushroom Gravy

My inspiration came from my mom’s pork chops with mushroom gravy that were on regular rotation on our dinner menu when I was a kid. I’m sure that many of you know exactly what I’m talking about. I think there were a lot of pork chops with mushroom gravy happening in suburban neighborhoods across America back then.

Crock-Pot Pork Sirloin Tip Roast with Creamy Mushroom Gravy

If you are a Costco shopper and haven’t come across these Swift Premium Pork Sirloin Tip Roasts yet, go check out my Costco Haul post for all the details. They are sold in a 4-pack and you’ll only need one for this recipe. The individually vacuum sealed packaging makes it very easy to snip one off and throw the others in the freezer.

Crock-Pot Pork Sirloin Tip Roast with Creamy Mushroom Gravy

First, let’s mix together the basis for the creamy-licious mushroom gravy. Yep, you guessed it, good old Cream of Mushroom Soup to the rescue! In the Crock-Pot, or in this case, In the Ninja it goes.

Crock-Pot Pork Sirloin Tip Roast with Creamy Mushroom Gravy

These dry minced onions are an important flavor component in this gravy. They add a distinctive flavor that I think is absolutely necessary. Fresh chopped onion would add more texture than I want in the creamy gravy so go with the dry minced.

Crock-Pot Pork Sirloin Tip Roast with Creamy Mushroom Gravy

The other components to the gravy – dry sherry, onion powder, garlic powder, thyme, paprika, dry parsley, and fresh ground pepper. Whisk this mixture together and turn the unit to LOW.

Crock-Pot Pork Sirloin Tip Roast with Creamy Mushroom Gravy

Sear the pork roast in some olive oil over medium-high heat to give it a little color on both sides. Season with a little salt and peppa while you’re at it.

Crock-Pot Pork Sirloin Tip Roast with Creamy Mushroom Gravy-039.jpg

Transfer the browned roast to the mixture in the Crock-Pot. Cover, and let it cook for 8 to 9 hours on LOW. If you want to speed things up, cook it on HIGH for 6 to 7 hours.

This is a very lean cut of pork so you won’t end up with a grease laden gravy and there will be no need to skim any fat after the cooking time. It works beautifully.

Crock-Pot Pork Sirloin Tip Roast with Creamy Mushroom Gravy

It’s ready when it is fork tender.

Crock-Pot Pork Sirloin Tip Roast with Creamy Mushroom Gravy

Transfer the roast to a cutting board and it will basically begin to fall apart as you cut into it. This is a very good thing.

Crock-Pot Pork Sirloin Tip Roast with Creamy Mushroom Gravy

Whisk together 1/3 cup milk and 3 tablespoons cornstarch and add the mixture to the gravy.

Crock-Pot Pork Sirloin Tip Roast with Creamy Mushroom Gravy

Stir till thickened  This worked fine for me in my Ninja, but, if the mixture doesn’t thicken to your liking, transfer it to a saucepan and place it over medium heat. It should help the thickening process.

Crock-Pot Pork Sirloin Tip Roast with Creamy Mushroom Gravy

I feel the need to serve this with mashed potatoes so I have something to drench with the lovely mushroom gravy.

Crock-Pot Pork Sirloin Tip Roast with Creamy Mushroom Gravy

I also highly recommend you drizzle some of that gravy over the pork roast.

Crock-Pot Pork Sirloin Tip Roast with Creamy Mushroom Gravy

There’s nothing like a good Crock-Pot meal on a lazy Sunday. Grab a package of those pork roasts and give it a try.

If you’re looking for more inspiration on ways to prepare this cut, take a look at the links below:

Crock-Pot Pork Sirloin Tip Roast with Creamy Mushroom Gravy

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours, 15 minutes

Yield: 4 servings

The Crock-Pot cooking method results in fork tender pork roast with a creamy, flavorful, mushroom gravy. Serve with mashed potatoes.

Ingredients:

  • 1 pork sirloin tip roast, approximately 2 pounds
  • 2 tablespoons olive oil
  • Salt and fresh ground pepper, to taste
  • 1/2 cup dry white wine or dry sherry
  • 1 (10-3/4 ounce) can Campbell's Cream of Mushroom Soup
  • 3 cups low sodium beef broth
  • 2 tablespoons dried minced onion
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 teaspoons dry parsley
  • 1/2 teaspoon thyme
  • 1/4 teaspoon paprika
  • 1/4 teaspoon fresh ground pepper
  • 1/3 cup milk
  • 3 tablespoons corn starch

Instructions:

Sear pork roast in olive oil over medium high heat. Season lightly with salt and generously with fresh ground pepper. Remove from heat and set aside.

Add white wine, Cream of Mushroom Soup, seasonings, and beef broth to Crock-Pot and whisk till smooth. Add the seared pork roast to the liquid in Crock-Pot, cover, and cook on high for 6 to 7 hours or on low for 8 to 9 hours, until roast is fork tender.

Transfer cooked roast to a cutting board and cover with foil to keep warm. Whisk together milk and corn starch. Add mixture to the cooking liquid in Crock-Pot and stir until thickened. Serve gravy with pork roast and mashed potatoes.

http://www.fromvalerieskitchen.com/2014/02/crock-pot-pork-sirloin-tip-roast-with-creamy-mushroom-gravy/

Comments

  1. Beckie Bergeron says

    Yeah! Very excited about this! I made one of my roasts a few weeks ago with a recipe I found on another blog and we didn’t like it. Can’t wait to try this one! (Guess I better buy that sherry) : )

    • says

      You could sub a dry white wine in a pinch but I do recommend having dry sherry on hand. It adds a little something different than wine and it really lasts for a very long time in your pantry. I hope it works out for you, Beckie!

  2. says

    I think I was born with the desire to always want mashed potatoes! Haha. I have a slow cooker at home, but my parents never used it for cooking meals, for some extremely odd reason. I definitely should give this a try since I can make this!

  3. RoadLord says

    My wife made this for us yesterday, and it was fantastic! Pork had a beautiful golden color from the browning, and melted in yer mouth. Gravy was creamy, smooth and extra mushroomy from the criminis she sautéed and threw in with it. All in all, a dish fit for a king AND a queen.

    • says

      The recipe calls for 3 cups of beef broth and 1 can of Cream of Mushroom. If you only use one can of beef broth you’ll need to add additional liquid. You can try adding water to make up the difference but it may dilute the flavor a bit.

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