Slow Cooker Boneless Sirloin Pork Roast

Sirloin pork roasts were on sale the other day, so I picked one up to fix in my slow cooker. This recipe is big, big, big in flavor and so easy to prepare with just a handful of ingredients – throw everything in the crockpot and let it do the work for you! Use the leftovers for yummy sandwiches.


  • 2-3 lb. boneless sirloin pork roast
  • 4 to 5 garlic cloves, peeled
  • 2 to 3 sprigs fresh rosemary
  • 2 bay leaves
  • Penzeys 4S salt, to taste
  • Fresh ground black pepper, to taste
  • 1 medium sweet onion, quartered
  • 1 package dry onion soup mix (Lipton’s works fine)
  • 1 cup good red wine (don’t use wine you wouldn’t drink)


Turn crockpot to its “high” setting. Rub the pork roast with the garlic, salt and pepper to taste.

Cover the roast with garlic cloves, bay leaves and rosemary. Place each onion quarter around the roast.

Whisk the dry soup mix with the wine, and pour over the roast.

Slow cook on high for 4-5 hours, depending on your crockpot. Pork should reach an internal temperature of 145 degrees. I spoon the soup/wine mixture over the roast several times while it’s cooking.

Serve with garlic mashed potatoes and some of the “gravy” from the crockpot and green peas or other veggie of your choice. Applesauce makes a great side as well.

Bon appétit!

Eat, drink and be merry!

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40 Responses to Slow Cooker Boneless Sirloin Pork Roast

  1. Thanks – it is so good and so easy to make!

  2. tharold says:

    I am going to try this tomorrow for Sunday’s dinner. Wish me luck

  3. Lisa says:

    what can I use instead of wine?

  4. nilda says:

    I only have beefy onion packets. Will that work?

  5. Absolutely, Nilda. I may try that myself next time I make it.

  6. Kelly Lauta says:

    Can I cook on the low setting? For how long??

  7. Joyce scola says:

    I made it for my husbands family and they all liked it, thanks for making me look good!

  8. Keith Scott says:

    This recipe took me to the top baby!! Yummy.

  9. Max says:

    Can you start with a frozen pork roast? Or does it need to be thawed?

    • I always thaw my meat first, because of safety reasons. Since you’re cooking this in the slow cooker, the meat won’t get up to the needed temperature fast enough and bacteria could start forming. You could defrost your roast in the microwave first, I suppose, but I’m not sure what that would do to the overall texture. Good question!

  10. brandon says:

    I’m sorry to tell you that your roast is not a sirloin roast. The hunk of loin meat that you pictured is from the shoulder end of the loin, not the sirloin end, which sits right on the hip bone, the aitch bone. The biggest difference between the two is that the loin roast you pictured is one solid muscle with a cap on it(the darker colored portion) and the sirloin is made up of four muscles and has a nice fat cap that allows for dry roasting. (2 cents)

  11. I’m making this today (going to grab my crockpot here in just a min). Will come back and let you know how it goes! I love crockpots! Awesome food with NO work!!! 😀

  12. I’m going to be making this today (about to go set up the crockpot now). I’ll come back and let you know how it fairs. I certainly have high hopes as it sounds delicious. Because of my dietary restrictions though, I’m using dried minced onions instead of the onion soup (contains sugar and other stuff I can’t eat).

  13. Jessica says:

    I just made this for supper and the whole time my husband was eat it he said oh my this is so good. It was just falling apart while I was trying to cut it. I was just wondering if there was a way that we could pin this recipe. I just love Pinterest and I want to make sure I will be able to find this amazing recipe again. Thanks, Jessica

  14. nanny says:

    Can you also add veggies ?

  15. cookinglikeabachelor says:

    okay…..trying this today…..I saw the coment about the type of meat you were using….my label says Pork Sirloin Mini Roast (does anyone know what that is?)…..the cut doesn’t look like the tenderloin cuts I get which have a cylinder type shape.. The plan is the low setting for a longer period of time; I generally cook my tenderloins to 140 so I’ll be doing that here as well. Replacing rosemary with marjoram just because I have it…..will report after eating (and drinking).

  16. Diana says:

    Made this today, and it was delicious. Used beefy onion soup mix with one cup of water and substituted Lawry’s salt for the Penzey’s salt. Will be making this again! Thanks for the recipe!

  17. mary broms says:

    I have a large pork siroloin roast (8 -9 pounds) Can this be slow roasted in the oven at 300 degrees for 8 – 9 hours to replicate a slow cooker? Covered pan? Will the meat be sliceable or just fall apart? Either way is ok.

  18. Marina says:

    this sounds delicious ! do you think I could substitute beef sirloin for the pork ?

    • Marina, I think you could absolutely substitute the sirloin for the pork! You may want to omit the rosemary and alter the cooking time, depending on how rare or well-done you like your beef. Please let me know how it turns out, and thanks for visiting Kel’s Café!

  19. Daryl Aaby says:

    Can you use frozen, or is it best to use it thawed?

    • Daryl,

      I don’t think that’s a good idea. The temp of the meat stays at a dangerous level for too long, allowing for bacteria growth. I would definitely thaw it first, just to be safe! Thanks for your question.


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