Prep 20 mins
Cook 10 hrs
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!
- 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)
- 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.
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!
Great flavor! This roast just fell apart when I sliced it. Makes a lot of juice, which I'll used later this week as a soup base. I was afraid that it would be too salty with two packages of dry onion soup mix, but it was fine.
Made this today for dinner. It was EXCELLENT! I will definitely make it again, and recommend it to my friends. Thank you!