Pork Roast and Potatoes 5 Ingredient Slow Cooker

Pork Roast and Potatoes 5 Ingredient Slow Cooker

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Pork Roast and Potatoes 5 Ingredient Slow Cooker. I was told this technique by an Amish woman who happens to be old and was at the market. Only 5 simple ingredients unattended during the day to make the softest and disintegrating comfort.

Servings: 6

Ingredients

  • 3-4 lb pork shoulder roast (boneless) (or pork butt)

  • 2 lb small yellow potatoes, scrubbed and whole or cut in half

  • 1 lb carrots, peeled and cut in big chunks

  • 1 can (10.5 oz) of thick mushroom soup

  • 1 (1 oz) packet dry onion soup mix

Pork Roast and Potatoes: Directions

  1. Potatoes should be placed at the bottom of the large slow cooker, and they should be layered out so that it forms a bed and the meat can rest on it.

  2. Place the carrot pieces evenly on top and bottom of the potatoes in order to ensure that the vegetables cover the bottom of the slow cooker to a large extent.

  3. Place the pork shoulder roast over the vegetables. In case one side is thicker and fatter, lay it with the side not down so that it can baste the meat during the cooking process.

  4. Pour the condensed cream of mushroom soup and the onion soup mix into a small bowl and stir until they are thoroughly mixed. That’s okay, it will turn out thick and a little sticky.

  5. Pour the mixture of the soup evenly over the pork roast, allowing a portion to run down on both sides. It does not need any water, the pork and vegetables will provide enough juices to form a rich brown gravy.

  6. Cover with the lid and cook on LOW the whole night, that is 8-10 hours or until the pork is extremely tender and pulls to pieces with a fork and the potatoes and carrots are soft and golden at the edges.

  7. When it is ready, with two forks carefully divide the pork into big, coarse pieces directly in the slow cooker, stirring it a bit with the surrounding gravy. Test the gravy and, unless necessary, add some salt and pepper to your taste.

  8. Add the pork, potatoes, and carrots directly to the slow cooker, and serve a healthy spoonful of the dark brown gravy at the bottom of the pot.

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