Prep 30 mins
Cook 5 hrs
Threw the pantry at a pork roast in the crock pot and this is what resulted. The roast turned out so tasty with the 'gravy' that we made it into a soup a couple nights later. DH liked the soup even better.
- 2 -3 lbs boneless pork loin roast
- 1 (14 1/2 ounce) can chicken broth
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 (10 3/4 ounce) can cream of celery soup
- 3 -5 small red potatoes, cubed
- 1 small carrot, sliced
- Combine roast, broth and cream soups in crock pot and slow-cook per your manufacturers directions. (We did ours for 5 hours on high so it would be very tender and fall apart easily.).
- After serving as a roast with your favorite side dishes, shred pork and mix well with the remaining 'gravy.'.
- For another meal, add potatoes and carrots (and any other soup fixings your family feels would be tasty) and reheat till the veggies are cooked.
- We managed to have at least four servings of the roast and then four servings of the soup. Prep time includes dumping the stuff in the crock as well as prepping the soup veggies.
This was fantastic! Simple, comfort food. For the first meal, I cooked it in the crock pot for just under 10 hours while at work. I served the pork, which just simply fell apart with a fork, with rice and green beans. That went over well with the DH. We had quite a bit of the roast left over since there are only two of us, so the amount of meat used up quite a bit of the 'gravy'. So I simply shredded the remaining pork, added some mushrooms and served it over mashed potatoes. This went over extremely well with the man. He loved it. Thank you for 2 wonderfully easy and tasty meals.