4-Ingredient Slow Cooker Papa’s Sunday Feast: A No-Fuss, Flavor-Packed Pork Roast

There are Sunday dinners that require hours of hovering over a stove, and then there is this Slow Cooker Pork Roast. With just four simple ingredients and almost no effort, you can create a feast that is tender, savory, and deeply satisfying. A raw pork butt roast cooks low and slow in a rich, creamy gravy made from onion soup mix, cream of mushroom soup, and chicken broth. The result is meat so tender it falls apart, bathed in a luscious sauce that begs to be spooned over mashed potatoes or rice.

This is the kind of meal that makes dads grin from ear to ear—hearty, no-fuss, and packed with flavor. Perfect for Father’s Day, Sunday suppers, or any time you need a warm, comforting meal without a lot of work.

Why You’ll Love This Recipe

Only 4 simple ingredients
Set-it-and-forget-it slow cooker convenience
No searing or pre-cooking required
Pork becomes fall-apart tender
Rich, creamy, savory onion-mushroom gravy
Perfect for Father’s Day or any Sunday feast

4-Ingredient Slow Cooker Papa’s Sunday Feast

Prep Time: 5 minutes | Cook Time: 8-10 hours on LOW or 4-5 hours on HIGH | Total Time:Approximately 8-10 hours
Yield: 6-8 servings

Ingredients

1 (3½ to 4 pound) raw pork butt roast (bone-in or boneless)
1 (1-ounce) packet dry onion soup mix
1 (10.5-ounce) can condensed cream of mushroom soup
1 cup low-sodium chicken broth

Instructions

1. Place the Pork in the Slow Cooker:
Place the raw pork butt roast into the bottom of a large slow cooker, fat side up if there is a noticeable fat cap. This helps the fat melt down over the meat as it cooks, keeping it moist and flavorful.

2. Season the Pork:
Sprinkle the dry onion soup mix evenly over the top and sides of the pork roast so the seasoning coats as much of the surface as possible.

3. Make the Gravy:
In a small bowl or measuring cup, stir together the condensed cream of mushroom soup and the chicken broth until fairly smooth. It does not have to be perfect, just well mixed.

4. Pour Over the Pork:
Pour the soup and broth mixture over the pork roast, making sure some of the liquid runs down around the sides so the bottom of the roast is surrounded with sauce.

5. Cook:
Cover the slow cooker with the lid. Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and easily pulls apart with a fork. Cooking on LOW will give you the most tender, juicy result.

6. Shred the Pork:
When the pork is done, carefully lift it out onto a large plate or cutting board. Skim excess fat from the surface of the cooking liquid in the slow cooker, if desired, then stir the remaining liquid to form a smooth, savory gravy. Shred the pork into large, rustic chunks or slices, discarding any large pieces of fat or bone. Return the shredded pork to the slow cooker and gently toss it in the warm gravy until everything is coated.

7. Serve:
Taste the sauce and adjust seasoning if needed with a small pinch of salt or pepper, keeping in mind that the onion soup mix is already salty. Keep the pork on the WARM setting until ready to serve. Serve over mashed potatoes, rice, or egg noodles.

Recipe Notes & Pro Tips

Pork Butt vs. Pork Shoulder: Pork butt (also called pork shoulder) is the ideal cut for this recipe. It has excellent marbling and connective tissue that break down during long, slow cooking, resulting in tender, flavorful meat. Do not substitute pork loin, which will become dry.

Fat Side Up: Placing the roast fat side up allows the fat to render slowly and baste the meat as it cooks, keeping it moist and flavorful.

Do Not Add Extra Liquid: The pork releases its own juices as it cooks, which combine with the soups and broth to create a perfect gravy. Adding extra liquid will result in a thin, watery sauce.

Low-Sodium Broth: Using low-sodium chicken broth helps control the saltiness, as the onion soup mix and cream of mushroom soup already contain salt. If using regular broth, you may want to reduce or omit additional salt.

Thicker Gravy: If you prefer a thicker, more gravy-like sauce, remove the pork after cooking and whisk 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water into the liquid. Turn the slow cooker to HIGH and cook, uncovered, for 15-20 minutes until thickened, then return the pork.

Add Vegetables (Optional): For a more complete one-dish meal, add 2 cups of baby carrots, 2 cups of quartered small potatoes, or 1 cup of sliced mushrooms to the slow cooker during the last 2-3 hours of cooking.

Variations

Garlic Pork Roast: Add 1 tablespoon of garlic powder or 6 cloves of fresh minced garlic to the slow cooker along with the pork. The garlic mellows during cooking and adds savory depth.

Herbed Pork Roast: Add 2 bay leaves, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary to the slow cooker. Remove bay leaves before serving.

Mushroom Pork Roast: Add 8 ounces of sliced cremini mushrooms to the slow cooker along with the pork. The mushrooms add earthiness and soak up the gravy.

Onion Pork Roast: Add 1 large yellow onion, thinly sliced, to the slow cooker along with the pork. The onion becomes soft and sweet.

Spicy Pork Roast: Add ½ teaspoon of red pepper flakes or 1 teaspoon of Cajun seasoning to the slow cooker. The heat balances the richness.

Creamy Pork Roast: Stir in ½ cup of sour cream or heavy cream during the last 30 minutes of cooking. The cream adds richness and a velvety texture.

Serving Suggestions

This pork roast and gravy is all about the sauce, so serve it over something that can soak it up:

Mashed potatoes (the classic choice)
Buttered egg noodles
White rice or brown rice
Creamy polenta
Crusty bread or biscuits

For a complete meal, add:

Steamed green beans or broccoli
Roasted asparagus or Brussels sprouts
A simple green salad with a tangy vinaigrette

A sprinkle of fresh parsley adds color and freshness.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days. The gravy will thicken as it cools, and the flavors will continue to meld.

To reheat, place individual portions in the microwave in 60-second bursts, or warm the entire dish in a covered skillet over medium-low heat, adding a splash of water or broth if the gravy has thickened too much.

This dish freezes well for up to 3 months. Cool completely, then transfer to freezer-safe containers. Thaw overnight in the refrigerator before reheating.

Why This Recipe Works

This Papa’s Sunday Feast recipe is a masterclass in simple, slow cooker cooking. The pork butt is well-marbled and contains plenty of connective tissue, which breaks down during long, gentle cooking, resulting in meat that is incredibly tender and flavorful.

The combination of dry onion soup mix, cream of mushroom soup, and chicken broth creates a rich, savory, creamy gravy. The onion soup mix provides concentrated onion flavor, salt, and seasonings. The cream of mushroom soup adds a creamy, umami-rich base. The chicken broth thins the mixture to the perfect consistency. As the pork cooks, it releases its own juices, which further enrich the gravy.

The slow cooker is the perfect vessel for this dish because it allows the pork to cook gently and evenly without drying out. The sealed environment traps moisture and steam, keeping the meat tender.

This recipe is proof that you do not need a long list of ingredients or complicated techniques to make a delicious, satisfying meal. With four simple ingredients and a slow cooker, you can create a pork roast that is tender, savory, and perfect for a Sunday feast. Serve it over mashed potatoes to soak up every drop of that delicious gravy, and watch it disappear.