Slow Cooker 4-Ingredient Amish Onion Gravy Pork Roast

Servings: 6 to 8

If you are looking for a hearty, comforting, and incredibly easy dinner that practically cooks itself, this Slow Cooker 4-Ingredient Amish Onion Gravy Pork Roast is exactly what you need. It features a tender, juicy pork roast slow-cooked over a bed of sweet, caramelized onions and smothered in a rich, savory onion gravy. It is the ultimate old-fashioned comfort food, perfect for a Sunday supper or a cozy weeknight dinner.

The magic of this recipe lies in the magic of the slow cooker. The pork roast becomes incredibly tender as it cooks, absorbing all the rich flavors of the dry onion soup mix and beef broth. The onions melt down into a sweet, savory gravy that is perfect for spooning over the meat.

Why This Recipe Works

This recipe relies on the magic of layering and slow cooking. Placing the onions at the bottom of the slow cooker puts them closest to the heat, allowing them to soften and caramelize. The pork roast sits on top, basting in its own juices and the flavorful broth. The double layer of dry onion soup mix seasons both the meat and the gravy, creating a deeply flavorful dish.

Ingredients

• 3 to 4 pounds boneless pork shoulder or pork butt roast
• 2 (1-ounce) packets dry onion soup mix
• 2 large yellow onions, peeled and thinly sliced
• 2 cups low-sodium beef broth

Directions

1. Thinly slice the yellow onions from root to tip and scatter them in an even layer over the bottom of a 5- to 7-quart slow cooker. These will soften and almost melt into the gravy as they cook.
2. Sprinkle one packet of dry onion soup mix evenly over the sliced onions in the slow cooker to season them and start building the base of the onion gravy.
3. Pat the pork roast dry with paper towels. Place the roast directly on top of the onion layer in the slow cooker, fat side up if there is a cap of fat. This allows the fat to baste the meat as it cooks.
4. Sprinkle the second packet of dry onion soup mix all over the top and sides of the pork roast, pressing it lightly so the mix adheres to the surface. This double layer of mix seasons both the meat and the eventual gravy.
5. Pour the beef broth around the sides of the roast into the slow cooker, being careful not to rinse the soup mix off the top of the meat. The liquid should come up the sides of the roast but not fully submerge it.
6. Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and easily pierced with a fork. The onions should be soft, translucent, and deeply flavored, and the cooking liquid will have turned into a rich, brown onion gravy.
7. Transfer the cooked pork roast to a cutting board, letting the excess gravy drip back into the slow cooker. Let it rest for about 10 minutes so the juices redistribute, then slice the roast into thick slices. It should be fork-tender but still hold its shape.
8. Stir the onions and gravy in the slow cooker to combine. If you prefer a slightly thicker gravy, remove the lid and let it simmer on HIGH for 10 to 15 minutes, or simply spoon the onions and gravy as-is over the sliced pork for a rustic, Amish-style presentation.
9. Serve the pork in generous slices on plates and spoon the caramel-colored onion gravy and plenty of tender onions over the top, letting some pool around the meat on the plate.

Tips for the Best Results

Pat the pork roast dry. Removing excess moisture helps the dry onion soup mix adhere to the meat and creates a deeper, more flavorful crust.

Use low-sodium beef broth. Dry onion soup mix is notoriously salty. Using low-sodium broth allows you to control the salt level of the dish.

Don’t add extra liquid. The pork roast and onions will release plenty of their own juices as they cook. Adding extra liquid will result in a thin, watery gravy instead of a rich, flavorful one.

Let the roast rest. The 10-minute resting time after cooking allows the juices to redistribute into the meat, ensuring every slice is moist and tender.

Watch the salt. Wait until the dish is fully cooked before tasting and adding any extra salt.

Storage and Serving

Store leftover pork and gravy in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or in a 350°F oven until warmed through. Serve it with mashed potatoes, egg noodles, or crusty bread to soak up the delicious onion gravy.

Hearty, savory, and completely hands-off, this Slow Cooker Amish Onion Gravy Pork Roast is a fantastic recipe to keep in your rotation for easy, comforting meals.