4-Ingredient Amish Onion Gravy Pork Roast Directions:
Thinly slice the yellow onions from root to tip and spread them evenly across the bottom of a 6-quart slow cooker.
Sprinkle one packet of dry onion soup mix evenly over the onions.
Pat the pork shoulder dry with paper towels and place it fat side up on top of the onions.
Sprinkle the second packet of dry onion soup mix evenly over the top and sides of the pork, pressing lightly so it adheres.
Pour the beef broth around the sides of the roast without washing off the seasoning. The liquid should reach halfway up the sides of the meat.
Cover with the lid and cook on LOW for 9 hours or on HIGH for 4½ hours until the pork reaches 195°F internal temperature and is fork-tender.
Transfer the pork to a cutting board and rest for 10 minutes before slicing into 4-oz thick portions.
Stir the onions and cooking liquid in the slow cooker to form the gravy and spoon over each serving.
WW Points Calculation
Boneless pork shoulder roast, 56 oz raw (yields 12 servings, 4 oz cooked each) – 84.00
Dry onion soup mix packets (2 total) – 6.00
Yellow onions and low-sodium beef broth – 0.00
Points Information:
Total Points: 90.00
Servings: 12 servings (4 oz sliced pork with gravy per serving)
Points per serving: 7.50
Nutrition Information
Calories: 350
Fat: 22g
Protein: 30g
Carbohydrates: 5g
Sugar: 2g
Sodium: 480mg
I'm waiting for your comments! Enjoy!
