Crock-Pot Pork Sirloin Tip Roast with Creamy Mushroom Gravy
The Crock-Pot cooking method results in fork tender pork roast with a creamy, flavorful, mushroom gravy. Serve with mashed potatoes.
Servings: 4 servings
- 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
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.