The slow cooker method creates fall-apart tender pork with a creamy, flavorful gravy. This Crock-Pot Sirloin Tip Roast with Creamy Mushroom Gravy is a comforting, family-friendly meal.
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:
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- 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
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.
Like this? Please rate & comment below!
This was a really great combination of spices and liquids. Very good!
Hello! I’ll be making this today and on the gravy… would it be okay to add mushrooms to gravy once we take out the roast to cut and shred? I’m thinking it would just add some additional flavor and thickness to the sauce. Thanks in advance… can’t wait to try this!
Absolutely! I would either give them a quick sauté with a little butter or oil in a skillet and add them right in or just slice them and add them during the last 30 minutes or so of the cooking time.
Hi Valerie. I was looking for a recipe for exactly what you have, I found you on my Google search. Very nice recipe. I did though found that next time I make your recipe I am going to rub my pork all over with garlic powder, I found that the pork lacked just a bit more flavor. My pork turned out very tender. The gravy was yummy. So, I thank you fir helping me out to find something a little different, and this re pie helped. Thank You Valerie
Just bought these roasts from Costco for the FIRST time! So glad I found your recipe, I am going to make it this week and I know my family will love it!
Hi Valerie…I made this crockpot meal yesterday and can’t believe how good it was. This recipe is going to get a lot of use, and the Costco Swift Premium Pork Sirloin Tip Roasts are now my pork “cut of choice.” Not only did you create a great recipe and a great dinner with leftovers for several days, but you caused me to get out the old crock pot and put it to good use. I’m a single guy and had forgotten how easy great using a crock pot is. Thanks again
I am so happy to be responsible for making you dust off that slow cooker! With all the new-fangled appliances that have come out in recent years, it is still the one I use the most. This is why the majority of the recipes in my upcoming cookbook are slow cooker recipes. So glad you liked the pork roast 🙂
I didn’t find a way to print out this recipe. So I was back and forth from the computer to my kitchen. How about a “Print” button
Just click the icon on the recipe card that says “PRINT”. 🙂
Sorry. I missed it. Have printed the recipe.
Huge success!
I didn’t have any wine (how did that happen?!) so I used some hard cider. It worked great.
The gravy also turned out very tasty.
Thank you for the recipe!
What if my pork roasts are frozen the morning of? Could I do this without browning and from frozen?
Hi Becky. For food safety reasons it’s not recommended that you cook frozen meat in a slow cooker. The only safe practice for thawing meat is to allow it to thaw completely in your refrigerator before cooking it.
The meal was a winner for my 93 year old dad. The combination of seasoning w mashed potatoes, carrots was great. Put in carrots 45 min. Before slow cooker finished. Did it on high for 4 hours. Shredded meat for dad w gravy. He cleaned plate. Had a side dish of apple sauce. Next time cooking two roasts. Meal was a winner
I’m so glad Dad loved it! Your comment warmed my heart today, Gloria. 🙂
Can sherry vinegar be used as a substitute for dry sherry?
I think vinegar would result in a very different taste than dry sherry. I’d recommend substituting with wine or if you don’t want to use alcohol you could just use broth.
This is one of the best recipes I’ve tried in a long time. I’ve made it 4 times and it’s always perfect! Thanks for sharing. I wish you had a way to send recipes out on a regular basis!
Hi Kathleen. I’m so glad you are enjoying the Sirloin Tip Roast. We really love this one too! Be sure to join my email list to be notified every time a new recipe is published. Click HERE to join.
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.