Toss a raw pork sirloin roast in the slow cooker and 4 everyday pantry items to get a meal so delicious your family will be begging for more

To keep this true to the 5-ingredient, pantry-based idea, think of these as simple swaps rather than add-ons: Replace the Italian seasoning with an equal amount of dried thyme and rosemary for a more distinctly herbaceous profile, or use smoked paprika in place of some of the garlic powder for a subtle smoky note.

If you prefer a slightly thicker sauce, whisk 1 tablespoon cornstarch with 2 tablespoons cold water, stir it into the hot cooking juices in the slow cooker, and cook on HIGH for 10 to 15 minutes until lightly thickened. For a touch of sweetness, you can swap 1/4 cup of the chicken broth for 1/4 cup apple juice or dry white wine, both of which pair naturally with pork.

Food safety tips: Always start with a fully thawed pork sirloin roast; cooking from frozen in a slow cooker keeps the meat in the temperature “danger zone” (40°F to 140°F / 4°C to 60°C) for too long. Use a food thermometer to verify that the pork reaches at least 145°F (63°C) in the center before serving, and refrigerate leftovers within 2 hours in shallow containers. Reheat leftovers to 165°F (74°C) before eating, and discard any pork that has been left at room temperature for more than 2 hours.