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Crock Pot Pork Roast and Mushrooms
A simple recipe that results in a tender, flavorful pork roast.
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lbs pork roast
McCormick's seasoning salt
(10 1/2 ounce) cans condensed golden mushroom soup
(10 1/2 ounce) can cream of mushroom soup
(14 ounce) can beef consomme
(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).
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