I’ve lost count of how many times I’ve made this 4-ingredient roast—it’s so easy, and everyone asks for seconds!

Pork roast is a classic dish that has graced tables across the world, with each culture adding its unique twist. In the Midwest, where hearty meals are a staple, this slow cooker version simplifies the process while preserving the rich flavors that make pork roast a beloved comfort food. With just four ingredients, it's perfect for busy days when you want a delicious, home-cooked meal without spending hours in the kitchen. The slow cooker does all the work, infusing the pork with savory goodness, resulting in a tender, juicy roast that's sure to satisfy.

This pork roast pairs beautifully with a variety of sides. Consider serving it with creamy mashed potatoes or roasted root vegetables to soak up the flavorful juices. A crisp green salad or steamed green beans can add a refreshing contrast to the richness of the pork. For a touch of sweetness, try serving it with a side of applesauce or a cranberry relish.

Servings: 6

3-4 pound pork shoulder roast
1 packet of onion soup mix
1 cup chicken broth
2 tablespoons olive oil

Heat the olive oil in a large skillet over medium-high heat. Sear the pork roast on all sides until browned, about 3-4 minutes per side.

Place the seared pork roast in the slow cooker.

In a small bowl, mix the onion soup mix with the chicken broth until well combined.

Pour the onion soup mixture over the pork roast in the slow cooker.

Cover and cook on low for 8-10 hours or until the pork is tender and easily pulls apart with a fork.

Remove the pork from the slow cooker and let it rest for a few minutes before slicing or shredding. Serve with the cooking juices drizzled over the top.

For a different flavor profile, try using a packet of ranch dressing mix instead of onion soup mix for a tangy twist. You can also add sliced onions, carrots, and potatoes to the slow cooker for a complete one-pot meal. If you prefer a bit of spice, add a teaspoon of smoked paprika or a pinch of cayenne pepper to the broth mixture. For a sweeter glaze, mix in a tablespoon of honey or brown sugar with the broth.