Throw a raw bone-in pork loin roast in the slow cooker with 4 other ingredients to get a meal so mouthwatering your family will be begging for seconds.

This is the kind of slow cooker supper that makes a dad’s day feel special without keeping anyone stuck in the kitchen. It starts with a big raw bone-in pork loin roast tucked straight into the slow cooker, just like we used to do on Sunday mornings before church. With only four more simple ingredients, it turns into a tender, savory roast with plenty of rich juices for spooning over potatoes. It’s honest, Midwestern comfort food—no fancy tricks, just the kind of meal that fills the house with good smells and brings everyone back for seconds.

Serve thick slices of the pork loin roast with a ladle of its onion gravy over the top. It’s wonderful alongside buttery mashed potatoes or egg noodles to catch all those juices, and a simple side of green beans or corn completes the plate. Warm dinner rolls or sliced bread are handy for mopping up the sauce. If you like a touch of brightness, add a spoonful of applesauce or a crisp green salad on the side to balance the richness of the meat.

Servings: 6-8

1 (4–5 pound) bone-in pork loin roast, raw

Place the raw bone-in pork loin roast, fat side up, into the bottom of the slow cooker insert so it sits snugly in the center.

Scatter the sliced onion all around and on top of the roast so the pieces fall down along the sides and bottom.

In a medium bowl, whisk together the condensed cream of mushroom soup, dry onion soup mix, and chicken broth until mostly smooth.

Pour the soup mixture evenly over the pork roast, making sure some of it runs down the sides and under the meat.

Cover the slow cooker with the lid and cook on LOW for 7–9 hours, or on HIGH for 4–5 hours, until the pork is very tender and reaches at least 145°F in the thickest part away from the bone.

Once done, carefully transfer the roast to a cutting board and let it rest for about 10 minutes so the juices settle.

Skim any excess fat from the surface of the cooking liquid in the slow cooker, then stir the remaining onion gravy until smooth and well combined.

Slice the pork loin roast between the bones into thick chops or carve off the bone in slabs, and serve with generous spoonfuls of the onion-mushroom gravy over the top.

For a touch of sweetness, add 1–2 sliced apples around the roast with the onions before cooking; the apples will soften into the gravy and give it a gentle, old-fashioned flavor. If your family prefers a bit more seasoning, sprinkle the pork with 1 teaspoon of black pepper and 1 teaspoon of garlic powder before adding the onions. To make the gravy thicker, ladle 2 cups of the hot cooking liquid into a saucepan, whisk in 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water, and simmer until thickened, then return it to the slow cooker. You can also swap the cream of mushroom soup for cream of chicken if that’s what you have on hand. For a smaller household, use a 3-pound bone-in roast and keep the other ingredient amounts the same; start checking for doneness about an hour earlier. Food safety tips: Always start with a fully thawed pork roast—never cook a large frozen roast in the slow cooker, as it may stay too long in the temperature danger zone. Keep the slow cooker covered during cooking so it maintains a safe temperature. Use a meat thermometer to verify the internal temperature of the pork reaches at least 145°F, then let it rest before slicing. Refrigerate leftovers within 2 hours in shallow containers and use within 3–4 days, reheating until steaming hot before serving.