73 Reviews

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!!

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Derf February 11, 2002

This pork was absolutely excellent! I cooked it at Low for 7 hours (I had a 4 lb boneless pork loin roast), which resulted in a perfectly done roast that was very tender, yet could still be cut into nice slices without falling apart. I fished out the mushrooms and served them as a vegetable, then poured the sauce into a pan to thicken it. It was a tad salty (to my tastes) so I added two big soup ladles of water before thickening. The result: wonderul gravy! The meat and gravy suited my family's tastes very well and the recipe was quite easy to put together. It's a definite keeper. Thanks, Mark!

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Lennie February 11, 2002

I cooked this pork roast for my family last night and found it to be quite moist and flavorful! I too only used only two cans of the mushroom soup and eliminated the chili powder and found this to be plenty. I thickened the gravy with flour and a little water and found it to be perfect for the roast and mashed potatoes. Great recipe! Definitely a keeper!

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Bev February 12, 2002

What an easy way to prepare such a delicious roast. It was excellent and my family really enjoyed it. I used the two cans of mushroom soups and the can of beef consomme and next time will also add an onion to the gravy mixture. Otherwise I followed the directions as written. Thank you for sharing a great recipe.

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JoAnn April 22, 2002

Can't add much to what has been said. I cut this in half and added a chopped onion for flavour. I have a 5 quart crockpot and the half recipe filled it. The excess sauce will be great for a hot sandwich and on some rice as well. Well worth making. Thanks.

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Tebo April 14, 2002

Wow! not only does this smell great cooking. But it's a melt in your mouth thing, full of flavor. My roast was too big for the crock pot so in the oven it went--with no ill affects! Just perfect & a fab combo of flavors. Will definately do this again.

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Iron Bloomers February 13, 2002

I now know why everyone that's tried this recipe loves it. I cooked a 51/2 lb leg of pork roast for 6 hours on low and held it on warm for 2 more hours and it was perfecr.I used one Golden, I regular mushroom & a tin of broth, added 3 cloves garlic and an onion. The meat was juicy and still able to carve in nice slices. This is a real winner Thanks Mark. Company raved about it

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Bergy June 17, 2002

This was great! So easy & inexpensive. I took a lesson from Emeril, I made holes with my paring knife in the roast and placed cloves of garlic throughout the roast. At the end, I tasted the gravy-it was missing something. Living in the Southwest, I know that lemon juice, and hot sauce makes EVERYTHING taste better. Give it a try. Thanks for the recipe, its a keeper!

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Joan Brekken October 13, 2002

my entire family enjoyed this!! was very, very easy! i also only used one can of cream of mushroom and one can of golden mushroom soups - and it made plenty of gravy!! i had enough for the roast, mashed potatoes and plenty left over! i will definitely make this again and again!

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elliebelle April 08, 2002

Mark - this was delish! Threw it all together in the pot and was gone all day - great to come home to - thanks!!

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KeyWee March 18, 2002
Crock Pot Pork Roast and Mushrooms