For a crispy outside and a soft interior, air-fry your sausage. This dish can be used with frozen or fresh sausage.
| Prep Time: | 5 mins |
| Cook Time: | 8 hrs 10 mins |
| Total Time: | 8 hrs 15 mins |
| Servings: | 6 |
Ingredients
- 1 (1 ounce) package dry onion soup mix
- 1 (3 pound) pork sirloin roast
- 1 (16 ounce) can whole berry cranberry sauce
- 2 tablespoons butter, or to taste
- 2 tablespoons all-purpose flour, or as needed
- salt and ground black pepper to taste
Instructions
- Rub soup mix all over pork roast. Place roast in a slow cooker and pour cranberry sauce over top. Cover and cook on Low until pork is slightly pink in the center, about 8 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer roast to a platter, reserving juices in the slow cooker.
- Melt butter in a saucepan over low heat. Whisk in flour to form a paste. Pour in reserved juices from the slow cooker; cook, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and pepper. Serve alongside roast.
- Instead of rubbing the roast with the onion soup mix and then adding the cranberry sauce, you can also just mix the onion soup mix with the cranberry sauce and pour the whole mixture over the roast.
Nutrition Facts
| Calories | 406 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 92 mg |
| Dietary Fiber | 1 g |
| Protein | 26 g |
| Saturated Fat | 8 g |
| Sodium | 506 mg |
| Sugars | 18 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
The pork was tender and the taste was good. The problem was the cranberries tend to dry out and burn during this length of time, even on low. My suggestion is to try adding the sauce mix about 2 hours before done and it might become far better.
Unbelievably good. Thought it would be a bit weird with the cranberry sauce but didn’t notice it and the gravy was phenomenal. I made the gravy right in the crock pot after removing the pork roast.
Slow cooked for 8 hours in a crockpot and the meat turned out very tender. Perfect, actually. However, the flavor was not a winner in my household (4 of us). Someone thought the gravy was too sweet. Another person thought the flavor of the meat just wasn’t as tasty as the traditional onion-vegetable recipes. No one asked for seconds so I packaged up the remaining meat and put it in the freezer to use in the future, maybe in a soup.
This came out very good. We didn’t have any cranberry sauce, so I added some apple juice. It was still good, but I am sure that the cranberry sauce would be better
What a wonderful smell to come home too.
Served this to the family (hubby, daughter, SIL, and grands) last evening and they all agreed “it’s a keeper.” I made the recipe as written but did add 3/4 cup white wine as suggested by another reviewer. Additional notes: (1) I had one 4# boneless pork loin which I cut in half placing the two pieces side-by-side in the bottom of my slow cooker. Because I had a bit more surface area, I used two packages of the soup mix (2) Next time I make this, I will try to remember to put the meat in the cooker fat side UP so the melting fat keeps the meat a bit moister. My roast was a little dry for my taste. (3) Every cooker is different, so timing can vary kitchen-to-kitchen. The completely thawed meat as I described, on low, was done within 6 hours. (4) Made the gravy as directed, adding about 1 teaspoon of Kitchen Bouquet for richer color. It was delicious.
Sliced easily into nice, even pieces, but when getting slices from the platter to plate, it fell apart. It was so tender, good flavor and so easy to prepare. The gravy totally enhanced the pork. My three guys all want me to make it again.
Be careful with this recipe. Only using the Cranberry Sauce without any other liquids will leave you with a bone dry and chewy pot roast. The flavor was good and the gravy was fantastic but the meat was too dry and chewy to eat.
Made this without any modifications. Pork was dry without the gravy but the gravy was incredibly salty, and I like my food salty! Won’t be making this again.
Absolutely fabulous! The roast was tender and the “gravy” was amazing, I could eat that with anything, lol. I did make a couple of minor changes: my roast was larger and we love cranberries so I used two cans. Out of pure laziness I removed the roast to sit and added corn starch directly to the gravy in the crockpot. This will be my go to recipe
AN ABSOLUTE WINNER!!! Can’t wait to make this again! So EASY and so DELICIOUS! My 3 1/2 lb. roast reached 190 degrees at about 5 hours on low, so I turned off the crock pot and just let it sit for several hours. It was a little dry but the SAUCE totally saved it! The pork roast suddenly seemed moist and no trace of being over cooked. The four of us took our first bite and in unison said “Oh my God, this is great!”
This gravy was delicious!!!!!! The roast was tender as well! I have to say one of my new fave recipes. I added white wine and 1.5 cans of whole cranberries and the gravy made this roast perfect!
Made this yesterday for my kids and grandboys. They all liked it, the sauce was really good. But the next time I make, I need to cut the cook time back an hour or so. The pork was a bit dry.
In addition to the great taste, with only three ingredients and easy preparation, this pork roast recipe is definitely a winner.
Dry, dry, dry
This was my second time using this recipe. After 7 1/2 hours on low in my crock pot the internal temp was 192°. The recipe is good, but watch the temp.
Easy recipe and the ingredients were on hand.
Easy and tasty!
This was the best pork roast recipe we’ve tried in a long time. Super easy and the taste was incredible. We usually just do bbq, but we wanted to try something different. The cranberries and onion soup mix made for a really tasty gravy. We added about a cup of water, and strained the broth.
This turned out great. I had a 3 1/2 lb bone in roast and used 2 packets of the soup mix and found 2 14 oz cans of the cranberry. Put it in for 8 hours and it was more than enough time. It turned out moist and no need for a knife. Will do this again for sure.
We love this!!! Was have it all the time over rice or mash potatoes. Sometimes I pull the meat and just add it to the gravy if there’s enuf. There really isn’t but this time I have a 5lb roast and added 2c water and 3 packs onion soup mix just for the gravy!!!!!