1ouncepacket pork gravy mix(see notes below about gravy)
10.5ouncecan french onion soup
4Tablespoonssalted butter,cut into slices
fresh chopped parsley, for garnish(optional)
Instructions
Pat the roast dry with paper towels.
Season all over with the thyme, onion powder, garlic powder, seasoned salt, rosemary, and pepper.
In a large skillet over medium heat, add the oil. Once hot, sear the roast on all sides until golden brown, about 10 minutes.
Place the roast into the bottom of an 8-quart slow cooker.
Pour stock around the roast. Sprinkle the gravy mix on top of the roast.
Pour the onion soup on top of the roast.
Add slices of butter on top.
Cover and place on low for 4-6 hours or high for 2-4 hours; it is done when an internal temperature reaches at least 145°F. Do not cook longer than the suggested times.
Slice and serve with the drippings as a gravy on top and parsley if desired.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
This gravy is on the thin side. If you prefer a thicker gravy, you can add the drippings to a skillet over medium heat; once at a simmer, make a cornstarch slurry with equal parts water and cornstarch whisked together. Add slurry, whisking constantly until the gravy reaches your desired thickness.
You can use fresh herbs if you prefer, I suggest doubling the amount of fresh as dried herbs are more concentrated.
Reheat leftovers sliced up in a skillet on the stove, back in the slow cooker, or in a baking dish in the oven. Do not overcook, heat until just warm so the meat doesn’t dry out.
Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months.