Slow Cooker Dijon Cream Pork Sirloin Roast Tips, FAQ & printable recipe

Tips for success

For the best texture, don't rush the cooking. Low and slow is the key to tender pork. If you're short on time, you can cook on high for 5 to 6 hours, but the meat won't be quite as fall-apart tender. Also, let the pork rest after shredding—this allows the juices to settle back into the meat, keeping it moist.

To thicken the gravy further, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking.

This will give you a glossy, thicker sauce. If you prefer a thinner gravy, skip this step. Always taste and adjust seasoning before serving, as the au jus can vary in saltiness.

Variations

• Add Mushrooms: Add 8 oz sliced cremini mushrooms along with the potatoes and carrots. They'll absorb the savory au jus and add an earthy depth to the gravy.
• Make It Spicy: Stir 1 teaspoon of smoked paprika and a pinch of cayenne into the sour cream-Dijon mixture for a subtle smoky heat that complements the pork.
• Use Chicken: Substitute boneless, skinless chicken thighs for the pork. Cook on low for 6 to 7 hours, until the chicken shreds easily. Adjust the safe internal temperature to 165°F (74°C).
• Add Onions: Layer 1 thinly sliced yellow onion at the bottom of the slow cooker before adding the roast. The onions will caramelize slightly and melt into the gravy, adding sweetness.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth or water to keep the gravy creamy.

Freezer

Freeze 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 heated through. Add a little broth or water if the gravy has thickened too much.

Store leftover pork, potatoes, and gravy in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight, making it even more delicious the next day. Reheat gently in the microwave or on the stovetop with a splash of broth or water to loosen the gravy.

This recipe is perfect for meal prep. You can 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 shred the pork and store it separately from the vegetables and gravy for easy portioning throughout the week.

Serving ideas

Serve the shredded pork, potatoes, and carrots over steamed white rice to soak up the rich gravy. The rice provides a neutral base that lets the creamy Dijon sauce shine.

For a low-carb option, serve over cauliflower rice or alongside a crisp green salad. The dish is hearty enough to stand alone, but a side of crusty bread is perfect for mopping up every last bit of sauce.

For a complete meal, add a simple vegetable side like roasted green beans or a steamed broccoli. The pork and vegetables are already substantial, so keep sides light.

Garnish with fresh chopped parsley or chives if you like, though the video doesn't show any. The dish is best served hot, straight from the slow cooker, with the gravy spooned generously over each portion.

Frequently asked questions

Recipe card

Slow Cooker Dijon Cream Pork Sirloin Roast

Prep 15 minCook 8 hTotal 8 h 15 minServes 6

Ingredients

• 3 1/2 lb boneless pork sirloin roast
• 1 1/2 lb baby Yukon Gold potatoes, halved
• 4 large heirloom carrots, thick-cut
• 1/2 cup sour cream
• 3 tbsp coarse whole-grain Dijon mustard
• 1 cup beef au jus
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Place the pork sirloin roast in the center of the slow cooker. Scatter the halved baby Yukon Gold potatoes and thick-cut heirloom carrots around the roast, tucking them into the sides so they sit in the liquid as it cooks.
2. Sprinkle the kosher salt and black pepper evenly over the pork roast and the vegetables. Use your hands to rub the seasoning lightly into the surface of the meat.
3. In a small bowl, stir the sour cream and whole-grain Dijon mustard together until combined. Dollop the mixture over the top of the pork roast and spread it gently with the back of a spoon to cover the surface.
4. Pour the beef au jus along the side of the slow cooker, being careful not to wash the sour cream mixture off the roast. The liquid should come partway up the vegetables but not submerge the creamy topping.
5. Cover the slow cooker and cook on low for 8 to 10 hours, until the pork is fork-tender and shreds easily. The internal temperature of the roast should reach at least 145°F (63°C) before shredding. Let it rest for 3 minutes before slicing.
6. Remove the roast to a cutting board and let it rest for at least 3 minutes. Use two forks to shred the pork into bite-sized pieces, discarding any large pieces of fat. Return the shredded pork to the slow cooker and stir gently to combine with the gravy.
7. Serve the shredded pork, potatoes, and carrots over steamed white rice, spooning extra gravy from the slow cooker over the top. Enjoy hot.

Contains: milk, mustard

Estimated nutrition per serving

Calories

540

Protein

45 g

Carbohydrates

30 g

Fat

26 g

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