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…
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.
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.
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.
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.
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.
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.
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.
It’s ready when it is fork tender.
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.
Whisk together 1/3 cup milk and 3 tablespoons cornstarch and add the mixture to the 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.
I feel the need to serve this with mashed potatoes so I have something to drench with the lovely mushroom gravy.
I also highly recommend you drizzle some of that gravy over the pork roast.
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:
- Herb Rubbed Sirloin Tip Pork Roast by Barefeet In The Kitchen
- Slow Cooker Pork Sirloin Tip Roast with Balsamic Vinegar, Rosemary, and Red Onions by Kalyn’s Kitchen
- Crock-Pot Balsamic Pork Roast by Skinnytaste
- Teriyaki Pulled Pork Sandwiches (Crock-Pot) by Jamie Cooks It Up!
- Tuscan Pork Roast (Weight Watchers) by Food.com
- BBQ Pork Roast (Slow Cooker) by Real Mom’s Kitchen
- Root Beer Pulled Pork by Mommy’s Kitchen
Crock-Pot Pork Sirloin Tip Roast with Creamy Mushroom Gravy
4 servings adjust 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.
SUCH a delicious dinner!! mmmmmm I wish I had a big plate of this goodness!
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) : )
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!
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!
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.
Great! I love the idea of throwing in some fresh mushrooms. I’m so glad you enjoyed it 🙂
Can I substitute beef broth? I only have 1 can on hand.
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.
I want to make two of these in crock at the same time… I’m thinking Cream of Celery or Chicken soup as my kids hate mushroom dishes in any form…Should i double all ingredients? Has anyone tried two at once yet??? Any ideas appreciated…..Make my Family Sunday dinner easier….Thank You!
Hi June. If your slow cooker is large enough to hold two of the tip roasts it should work just fine but you may need to increase the cooking time. As written, it makes quite a good amount of gravy so I don’t think I’d double it. If you want to substitute for the mushroom soup, I think Cream of Chicken would be your best choice. I hope it works out for you!
Yummy… It’s absolutely delicious!
Can you add small Red or small Gold potatoes to the crock pot and cook with the Pork? I like one pot meals. 🙂
Hi Lisa. I haven’t tried that with this particular recipe but I do think it would work out well. Let me know how it goes if you decide to try it.
looks yummy
Has anyone tried this in an instant pot? Any idea on the time conversion?
This was delicious! Just the right amount of flavor in the gravy! Thank you! I made it exactly as in the recipe, except I didn’t have any sherry or wine, so used apple juice instead. I also used beef boullion since i didn’t have beef broth. I used 3 Tbsp beef boullion to only 2 cups of water and there was plenty of liquid. It was perfect with mashed potatoes and steamed carrots! My two boys ate it up like there was no tomorrow!
I think apple juice is an excellent substitute for the sherry. Apple and pork are great buddies! I couldn’t be happier that your boys loved it! Thanks so much, Donna 🙂