When the summer air turns thick and still, a slow cooker roast is the kind of sensible supper that feels like a little blessing. This 4-Ingredient Slow Cooker Summer Roast uses a raw bone-in pork loin roast and just a handful of pantry staples to make a tender, savory main dish without warming up the whole kitchen. It is the sort of practical meal many of us in the Midwest have leaned on for years, especially when chores are plenty, company may stop by, and supper needs to be ready without much fuss.
This roast is mighty good with buttered new potatoes, green beans, sweet corn, or a crisp cucumber salad straight from the garden. If you want to stretch it a bit, spoon some of the cooking juices over egg noodles, rice, or thick slices of bread. Leftover pork also tucks nicely into sandwiches with pickles or a little coleslaw on the side.
4-Ingredient Slow Cooker Summer Roast
Servings: 6 to 8
Ingredients
1 bone-in pork loin roast, about 4 to 5 pounds
1 packet dry onion soup mix, about 1 ounce
1 cup barbecue sauce
1/2 cup chicken broth
Directions
1. Pat the pork loin roast dry with paper towels and set it into the slow cooker, fat side up if possible.
2. In a small bowl, stir together the dry onion soup mix, barbecue sauce, and chicken broth until well combined.
3. Pour the sauce mixture over the roast, cover, and cook on low for 7 to 9 hours or until the pork is tender and cooked through.
4. Carefully transfer the roast to a platter or cutting board, let it rest for 10 minutes, then slice or pull into large pieces and spoon some of the cooking juices over the top before serving.
Variations & Tips
Sweeter Glaze: If your family likes a sweeter finish, use a honey barbecue sauce. It gives the roast a stickier glaze and a deeper caramel color by the end of cooking.
Pan Juices Tip: For a thicker sauce, remove the cooked roast and pour the juices into a saucepan. Simmer them for a few minutes on the stove until reduced, then spoon over the sliced pork.
Make It Ahead: You can mix the sauce the night before and keep it in the refrigerator. In the morning, all you have to do is place the roast in the cooker, pour over the sauce, and switch it on.
Leftover Supper Idea: Leftover roast makes wonderful sandwiches, especially on soft buns with a little extra barbecue sauce. It also works nicely tucked into baked potatoes or served over noodles the next day.