This 4-ingredient slow cooker papa's Sunday feast is the kind of no-fuss, stick-to-your-ribs supper that feels like it’s been on the stove all day, even though you barely lift a finger. It starts with a raw pork butt roast dropped straight into the slow cooker, just like the old church potlucks where someone would show up with a crock full of tender, falling-apart pork and a simple gravy. With only three more pantry staples—onion soup mix, cream of mushroom soup, and chicken broth—you get a rich, savory roast that tastes like something Grandma might have made after church on Sunday, but with the ease today’s busy home cooks need.
Serve thick slices or big forkfuls of the tender pork over mashed potatoes, buttered egg noodles, or simple white rice so all that creamy gravy has somewhere to go. A side of green beans, corn, or a tossed salad balances the richness nicely. Warm dinner rolls or biscuits are perfect for sopping up every last bit of sauce, and if you like, a spoonful of tangy coleslaw on the side gives a nice crunch alongside this cozy, slow-cooked meal.
4-Ingredient Slow Cooker Papa's Sunday FeastServings: 6-8
Ingredients
1 (3 1/2 to 4 pound) raw pork butt roast (bone-in or boneless)
1 (1-ounce) packet dry onion soup mix
1 (10.5-ounce) can condensed cream of mushroom soup
1 cup low-sodium chicken broth
Directions
Place the raw pork butt roast into the bottom of a large slow cooker, fat side up if there is a noticeable fat cap. This helps the fat melt down over the meat as it cooks, keeping it moist and flavorful.
Sprinkle the dry onion soup mix evenly over the top and sides of the pork roast so the seasoning coats as much of the surface as possible.
In a small bowl or measuring cup, stir together the condensed cream of mushroom soup and the chicken broth until fairly smooth. It doesn’t have to be perfect, just well mixed.
Pour the soup and broth mixture over the pork roast in the slow cooker, making sure some of the liquid runs down around the sides so the bottom of the roast is surrounded with sauce.
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 pulls apart with a fork. Cooking on LOW will give you the most tender, juicy result.
When the pork is done, carefully lift it out onto a large plate or cutting board. Skim excess fat from the surface of the cooking liquid in the slow cooker, if desired, then stir the remaining liquid to form a smooth, savory gravy.
Shred the pork into large, rustic chunks or slices, discarding any large pieces of fat or bone. Return the shredded pork to the slow cooker and gently toss it in the warm gravy until everything is coated.
Taste the sauce and adjust the seasoning if needed with a small pinch of salt or pepper, keeping in mind that the onion soup mix is already salty. Keep the pork on the WARM setting until ready to serve, then spoon the meat and gravy over your favorite starch and enjoy.
Variations & Tips
If you prefer a little sweetness with your savory, stir 1 to 2 tablespoons of brown sugar into the soup and broth mixture before pouring it over the roast. For a touch of tang like old-fashioned Sunday pork roasts, add 1 tablespoon of apple cider vinegar at the end of cooking and stir it into the gravy. You can also swap cream of mushroom soup for cream of chicken or cream of celery to change the flavor slightly while still keeping the recipe to four ingredients. If your pork butt is very large, you may cut it into two big chunks so it fits better and cooks more evenly. For a thicker gravy, remove the cooked pork, set the slow cooker to HIGH, and let the sauce bubble with the lid off for 10 to 15 minutes, or whisk in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and cook until thickened. Food safety tips: Always start with a fully thawed pork roast; do not cook from frozen in the slow cooker. Keep the lid on as much as possible so the temperature stays safely high. The internal temperature of the pork should reach at least 190°F for pull-apart tenderness; it will be well above the minimum safe 145°F by then. Refrigerate leftovers within 2 hours of cooking in shallow containers, and reheat until steaming hot before serving again.
