Recipe by Misty Bryant
Traditional Sunday recipe my grandfather has made ever since I can remember! Best when prepared Sat. night, so it can cook all night, and be ready for lunch after church!
Top Review by yooper
Made this for 'Zaar Day. Smelled wonderful while it cooked in the crockpot. Was so tender and juicy you could of cut it with a spoon. Very nice gravy. I didn't have fresh garlic on hand, so I used the minced kind in the jar. Definately a keeper recipe!
- 3 -5 lbs pork roast (any)
- olive oil
- 2 (10 3/4 ounce) cans condensed golden mushroom soup
- 1 large onion, diced
- 1⁄2 bell pepper, diced
- 1 garlic clove
- 2 (1 1/4 ounce) packages Lipton Onion Soup Mix
- 1 (8 ounce) package mushrooms, fresh (we like portabello)
- garlic powder
- Tony Chachere's Seasoning (optional)
Directions See How It's Made
- Cut deep slits into roast on both sides.
- Peel cloves of garlic, crush with spoon.
- Stuff garlic cloves into each slit (don't be afraid of garlic!).
- Season roast, heavily (will loose some during searing).
- Heat oil in large browning pot.
- Sear roast on all sides to golden brown.
- Remove roast from browning pot, place in large crock pot.
- Add 4 cups of water to browning pot.
- Bring to a boil.
- Add all ingredients to roast in crock pot (including water).
- Stir until well blended.
- Bring all ingredients to boil in crock pot (high).
- Cook for 1 hour.
- Reduce to low, cook all night (10-12 hrs).
- Serve over rice or mashed potatoes.