This old-fashioned slow cooker supper brings together pantry beets and pork in the kind of practical, comforting way country cooks have relied on for generations. Using canned whole baby beets keeps things simple, and as they simmer with the meat and a handful of everyday seasonings, they turn sweet, savory, and wonderfully rich. It is the sort of meal that feels a little bit vintage in the best possible way, like something you might have found in a church cookbook or on a family table after a long day of work.
Serve this beet pork over buttery mashed potatoes, egg noodles, or fluffy rice to catch every bit of the rosy cooking juices. A side of green beans, cooked cabbage, or glazed carrots fits right in, and warm dinner rolls make this a hearty, satisfying supper for cool evenings.
5-Ingredient Slow Cooker Vintage Beet Pork
Servings: 6
Ingredients
2 cans (15 ounces each) whole baby beets, drained
2 1/2 to 3 pounds boneless pork loin roast
1 envelope dry onion soup mix
1 can (10 3/4 ounces) condensed cream of mushroom soup
1/2 cup water
Directions
1. Lightly grease the inside of your slow cooker if you like easier cleanup, then spread the drained baby beets evenly across the bottom.
2. Set the pork loin roast on top of the beets.
3. In a small bowl, stir together the dry onion soup mix, condensed mushroom soup, and water until smooth.
4. Pour the soup mixture over the pork, covering the top as evenly as you can.
5. Cover and cook on low for 6 to 8 hours or on high for 3 1/2 to 4 1/2 hours, until the pork is tender and cooked through.
6. Transfer the pork to a cutting board, let it rest for 5 to 10 minutes, then slice or shred and serve with the beets and spoonfuls of the cooking sauce.
Variations & Tips
Use a pork shoulder: If you prefer meat that shreds easily, use a small boneless pork shoulder instead of pork loin. It will cook up richer and a bit more rustic, which suits this recipe beautifully.
Make the sauce smoother: For a more gravy-like finish, remove the cooked pork and beets, then whisk the cooking liquid before serving. If you want it thicker, stir in a cornstarch slurry on high for a few minutes.
Add a touch of sweetness: Some folks like a spoonful of brown sugar stirred into the soup mixture. The little bit of sweetness pairs especially well with the earthy beets and gives the dish an old-time supper flavor.
Don’t overcook the loin: Pork loin is leaner than shoulder, so start checking for tenderness on the early side of the cooking window. That helps keep the slices moist and makes for a prettier serving plate.
Leftover idea: Leftover pork and beets make a fine next-day meal spooned over buttered noodles or tucked alongside fried potatoes. The color deepens overnight, and the flavor is even better the next day.