When the day is hot and busy, a slow cooker dinner like this one is such a gift. A boneless pork ribeye roast turns tender and flavorful with just a handful of budget-friendly ingredients, giving you that comforting Sunday-supper feeling without heating up the kitchen. This is the kind of simple family meal that feels a little special, especially when you want something hearty at the end of a long summer day.
This pork roast is wonderful served with mashed potatoes, buttered egg noodles, or fluffy rice to soak up the savory juices. For summer sides, I like to add green beans, sweet corn, a simple cucumber salad, or sliced tomatoes. If you want to keep things extra easy, serve it with soft sandwich rolls so everyone can pile the shredded pork onto their plates or make warm little sandwiches.
5-Ingredient Slow Cooker Summer Evening Feast
Servings: 6 to 8
Ingredients
1 boneless pork ribeye roast, about 3 to 4 pounds
1 packet dry onion soup mix, about 1 ounce
1 can condensed cream of mushroom soup, about 10.5 ounces
1 cup chicken broth
1 pound baby potatoes
Directions
1. Place the baby potatoes in the bottom of the slow cooker, then set the raw boneless pork ribeye roast right on top.
2. In a small bowl, stir together the dry onion soup mix, condensed cream of mushroom soup, and chicken broth until combined.
3. Pour the soup mixture over the roast and potatoes, making sure the top of the pork is well coated.
4. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the pork is very tender and the potatoes are soft.
5. Transfer the roast to a platter, spoon the potatoes and juices around it, then slice or shred the pork and serve hot.
Variations & Tips
Gravy Lover’s Version: If you want a thicker sauce, remove the cooked pork and potatoes, then whisk a cornstarch slurry into the hot liquid and let it thicken for a few minutes before serving.
Picky Eater Tip: For kids or anyone who likes very plain flavors, use cream of chicken soup instead of mushroom soup for a smoother, milder taste.
Veggie Boost: Add carrots or onion chunks around the roast if you do not mind going past the strict 5-ingredient idea. They cook down beautifully and make the meal feel even heartier.
Serving Shortcut: Leftover pork is delicious shredded onto sandwich buns the next day with a spoonful of the cooking juices, so this recipe pulls double duty for an easy second meal.