Ingredients

The following ingredients have 4 Servings
  • 1 pork sirloin tip roast (approximately 2 pounds)
  • 2 tablespoons olive oil
  • Salt and fresh ground pepper (to taste)
  • 1/2 cup dry white wine or dry sherry
  • 1 10-3/4 ounce can Campbell's Cream of Mushroom Soup
  • 3 cups low sodium beef broth
  • 2 tablespoons dried minced onion
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 teaspoons dry parsley
  • 1/2 teaspoon thyme
  • 1/4 teaspoon paprika
  • 1/4 teaspoon fresh ground pepper
  • 1/3 cup milk
  • 3 tablespoons corn starch

Instruction

  • Sear pork roast in olive oil over medium high heat. Season lightly with salt and generously with fresh ground pepper. Remove from heat and set aside.
  • Add white wine, Cream of Mushroom Soup, seasonings, and beef broth to Crock-Pot and whisk till smooth. Add the seared pork roast to the liquid in Crock-Pot, cover, and cook on high for 6 to 7 hours or on low for 8 to 9 hours, until roast is fork tender.
  • Transfer cooked roast to a cutting board and cover with foil to keep warm. Whisk together milk and corn starch. Add mixture to the cooking liquid in Crock-Pot and stir until thickened. Serve gravy with pork roast and mashed potatoes.