This 4-ingredient slow cooker pork sirloin tip roast is the kind of set-it-and-forget-it supper that fits right into a busy farm day or a quiet Sunday at home. Around here in the rural Midwest, we’ve always leaned on the slow cooker when we wanted something hearty and comforting without fussing over the stove. You simply nestle a raw pork sirloin tip roast into the slow cooker, pour in three familiar pantry ingredients, and let time work its magic. The result is a rich, savory roast with its own built-in gravy, the kind of meal that makes the whole house smell like someone’s been cooking all day—because they have, even if you only spent five minutes getting it started.
Serve this tender pork sirloin tip roast sliced or shredded with a spoonful of its savory juices over the top. It’s lovely over mashed potatoes, buttered egg noodles, or simple white rice to soak up all that rich gravy. Add a side of green beans, corn, or a tossed salad to round things out. Warm dinner rolls or a slice of crusty bread are perfect for mopping up the last of the juices in your bowl.
4-Ingredient Slow Cooker Pork Sirloin Tip RoastServings: 6
Ingredients
1 (2 1/2 to 3 pound) raw pork sirloin tip roast, trimmed of excess surface fat if needed
1 (10.5 ounce) can condensed cream of mushroom soup
1 (1 ounce) packet dry onion soup mix
1/2 cup water
Directions
Place the raw pork sirloin tip roast in the bottom of the slow cooker so it rests flat against the pot, fat side up if there is a fat cap.
In a small bowl, stir together the condensed cream of mushroom soup, dry onion soup mix, and water until well combined.
Pour the soup mixture evenly over the pork roast, making sure the top is well coated and some of the mixture runs down around the sides.
Cover the slow cooker with the lid and cook on LOW for 7 to 9 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and easily pulls apart with a fork and reaches at least 145°F in the center.
Once done, carefully transfer the roast to a cutting board or serving platter. Let it rest for 5 to 10 minutes, then slice or gently shred the meat.
Stir the cooking juices and mushroom-onion mixture left in the slow cooker to form a smooth, savory gravy. Spoon the gravy over the sliced or shredded pork before serving, and pass extra at the table.
Variations & Tips
For a slightly sweeter, more old-fashioned flavor, stir 1 to 2 tablespoons of brown sugar into the soup mixture before pouring it over the roast. If you like herbs, add 1 teaspoon of dried thyme or dried rosemary to the sauce. You can also nestle 3 to 4 peeled carrots and 4 to 6 small scrubbed potatoes around the raw pork roast before pouring on the soup mixture to make this a complete one-pot meal; just be sure the vegetables are cut into similar sizes so they cook evenly. If you prefer a thicker gravy, after the roast is done, mix 1 tablespoon cornstarch with 1 tablespoon cold water until smooth, then stir it into the hot juices in the slow cooker, cover, and cook on HIGH for about 10 minutes until thickened. For a lower-sodium version, use low-sodium condensed soup and a reduced-sodium onion soup mix if available, and taste the gravy before adding any extra salt. Always start with the pork roast fully thawed, not frozen, so it heats quickly and safely. Keep the slow cooker covered while cooking and do not lift the lid frequently, as this can lower the temperature and extend cooking time. Use a meat thermometer to ensure the pork reaches at least 145°F in the thickest part, then let it rest before slicing for best texture and food safety.
