Description

This dump-and-go slow cooker pork roast uses three pantry packets (brown gravy, ranch, and zesty Italian) for ultra-savory, fall-apart tender meat with a buttery, rich jus. Minimal prep, big payoff—perfect for busy weeknights or effortless weekend dinners.

Ingredients

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Main Ingredients

3.5 lb boneless pork shoulder (butt) roast (use a 3-4 lb roast)
1 packet brown gravy mix (0.87 oz envelope)
1 packet dry ranch dressing mix (1 oz packet)
1 packet zesty Italian dressing mix (0.6 oz packet)
1 cup water
0.5 cup beef broth
4 tbsp unsalted butter (half stick)

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Instructions

Place the Roast: Add the 3–4 lb boneless pork shoulder to the slow cooker. No searing required.
Add the Seasoning Packets: Sprinkle the brown gravy mix, dry ranch, and zesty Italian dressing mix evenly over the pork.
Add Liquids & Butter: Pour in the water and beef broth. Place the butter on top of the roast.
Cook Low & Slow: Cover and cook on High for 6 hours (about 360 minutes) or on Low for 8 hours (about 480 minutes), until fork-tender.
Shred & Serve: Shred the pork in the slow cooker with two forks, stirring to coat in the savory juices. Serve hot.

Notes

For thicker gravy, remove 1 cup of cooking liquid and whisk with 1 tbsp cornstarch; simmer until glossy, then fold back into the shredded pork. Great over mashed potatoes, rice, or on toasted rolls.

Prep Time: 5 minutes
Cook Time: 6 hours
Category: Dinner, Main Course
Cuisine: American

Nutrition

Calories: 450
Sugar: 2
Sodium: 1200
Fat: 30
Saturated Fat: 12
Carbohydrates: 5
Protein: 35
Cholesterol: 110