Recipe by Mark H.
A simple recipe that results in a tender, flavorful pork roast.
Top Review by Derf
My husband loved this and so did I!!I did have to make some changes. Used a 5 lb. boneless leg and decided we couldn't take all the sodium, that's an awful lot of soup and sodium 58%!! so-- I cut out the seasoning salt and the other salt and only used 2 cans of soup,1 golden and 1 cream of mushroom. It was plenty, way more than needed, so I can't imagine it with 4 cans! Even with just 2 cans it tasted a little salty to me. Also added 4 garlic cloves smashed in with the mushrooms. All in all it was a wonderful roast with lots of leftovers, enough gravy for tomorrow and more to freeze for future use. Thanks Mark for a really great taste!!
- 3 -5 lbs pork roast
- McCormick's seasoning salt
- chili powder
- garlic powder
- onion powder
- black pepper
- 2 (10 1/2 ounce) cans condensed golden mushroom soup
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1 (14 ounce) can beef consomme
- 1 -2 lb fresh mushrooms (sliced or halved)
- Season pork roast liberally on all sides with seasoning salt, chili powder, garlic powder, and onion powder.
- Allow the roast to sit for 15-30 minutes so that seasonings and meat get to know each other better.
- Stir together 1 can of Golden Mushroom soup and cream of mushroom soup and pour into crock pot.
- Place seasoned pork roast into crock pot atop soup mixture.
- Pour second can of golden mushroom soup over pork roast.
- Cover the pork roast with the sliced/halved mushrooms.
- Pour can of beef consommé over mushrooms.
- Season mushrooms to taste with salt and black pepper.
- Cook on low setting for about 8 hours.
- Remove roast from crock pot (it will be very tender).
- Use the juices in the crock pot as gravy for the pork roast and mashed potatoes.
- You can use it just as it is, which is what we do, or adjust it to however you like gravy (e.g. add flour or cornstarch, remove fat, etc).