Crockpot Mushroom Dijon Pork Sirloin Roast Tips, FAQ & printable recipe

Tips for success

For the most flavorful gravy, use full-fat sour cream and a good-quality whole-grain Dijon mustard. The mustard seeds add a pleasant pop of texture and a more robust flavor than smooth Dijon.

If you want a thicker gravy, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking.

To make this dish even easier, you can skip shredding the pork and serve it in large chunks—it will still be fork-tender.

For a low-carb option, serve the pork over cauliflower rice or alongside roasted vegetables instead of white rice. The leftovers are fantastic in tacos, over baked potatoes, or stirred into pasta.

Variations

• Add Bacon: For a smoky twist, cook 4 slices of bacon until crisp, crumble, and sprinkle over the finished pork just before serving. The smoky flavor pairs beautifully with the creamy Dijon sauce.
• Make it Spicy: Add 1 teaspoon of smoked paprika and 1/2 teaspoon of cayenne pepper to the onion soup mix before sprinkling over the roast. This gives the dish a warm, subtle heat without overwhelming the other flavors.
• Use Chicken: Swap the pork for boneless, skinless chicken thighs. The cooking time will be shorter—about 4 to 5 hours on LOW—and the chicken will be just as tender and shreddable.
• Add Vegetables: Stir in 2 cups of baby carrots and 1 diced onion along with the mushrooms for a more complete one-pot meal. The vegetables will absorb the gravy and become soft and sweet.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently, adding a splash of broth to loosen the sauce if needed.

Freezer

Freeze the shredded pork and gravy in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a splash of broth or water if the sauce is too thick.

Store any leftover pork and gravy in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making the leftovers even more delicious. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the sauce has thickened too much.

This recipe is perfect for meal prep. Assemble the raw ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker base and cook as directed. You can also cook the pork a day ahead, shred it, and store it in the gravy in the refrigerator; reheat gently before serving.

Serving ideas

Serve the shredded pork over steamed white rice to soak up the creamy gravy. For a more substantial meal, add a side of roasted green beans or a simple green salad.

A sprinkle of fresh parsley or chives adds a pop of color, though the video does not include them—keep it simple if you want to stay true to the original.

This dish also works beautifully as a filling for sandwiches or tacos. Pile the pork onto soft rolls or tortillas, and top with a little extra Dijon or pickled onions if desired. The creamy gravy makes it rich and satisfying, so a little goes a long way.

Frequently asked questions

Recipe card

Crockpot Mushroom Dijon Pork Sirloin Roast

Prep 10 minCook 8 hTotal 8 h 10 minServes 6

Ingredients

• 3 1/2 lb boneless pork sirloin roast
• 1 oz dry onion soup mix
• 8 oz cremini mushrooms, halved
• 1 cup sour cream
• 3 tbsp whole-grain Dijon mustard
• 1 cup au jus
• Cooked white rice, for serving

Instructions

1. Place the pork sirloin roast in the center of the slow cooker insert. Sprinkle the dry onion soup mix evenly over the top of the roast. Scatter the halved cremini mushrooms around the sides of the roast, tucking them into the liquid that will form during cooking.
2. In a small bowl, stir together the sour cream and whole-grain Dijon mustard until well combined. Dollop the mixture over the top of the roast, spreading it slightly to cover the surface. Pour the au jus along the side of the slow cooker, being careful not to rinse off the seasoning from the roast.
3. Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the pork is fork-tender and shreds easily. The internal temperature of the pork should reach at least 145°F (63°C) for safety, but it will be far more tender when cooked longer. Let it rest for 3 minutes before slicing.
4. Once the pork is fully tender, remove it from the slow cooker to a cutting board. Let it rest for at least 3 minutes. Then, using two forks, shred the pork into bite-sized pieces, discarding any large pieces of fat. Return the shredded pork to the slow cooker and stir it into the gravy.
5. Spoon the shredded pork and mushroom gravy over a bed of hot cooked white rice. Serve immediately, spooning extra gravy from the slow cooker over the top.

Contains: gluten, milk, mustard

Estimated nutrition per serving

Calories

480

Protein

45 g

Carbohydrates

12 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.