This is a simple, savory recipe that tastes fantastic considering the minimal ingredients devoted to its preparation. The pork roast can be made in a dutch oven or slow cooker. With mashed potatoes on the side, there’s nothing better on a cold winter night.
1 two-pound lean pork roast
1 can Campbell’s cream of chicken soup (with two cans hot water)
1 package Lipton Onion Soup Mix
2 tbs. fresh chopped chives
2 tbs. fresh chopped parsley
1 tsp. garlic powder
1 tsp. chicken base
Salt and pepper to taste
Butter for browning
1 tbs. corn starch and water slurry
Mashed potatoes and your choice of vegetable or salad
In a large, heavy 12″ cast-iron skillet, bring one tbs. of butter up to frying temperature and brown the roast lightly on all sides. Shut off the heat and set the roast aside. Preheat your oven to 240 degrees F.
In a five-quart cast-iron dutch oven, add the soup ingredients, water, spices and chicken base. Whisk to incorporate and then carefully add the browned roast. Cover tightly and cook for three hours, or until the meat is evenly done and starts to fall apart.
When the meat is done, remove from the pot and reserve on a cutting board. Let stand for five minutes and then slice into 1/4″ pieces.
Add the corn starch with one tbs. water in a small mixing bowl and mix to form a slurry. Add to the pot gravy and mix well.
Bring the gravy up to a low simmer and cook until thickened to your liking.
Add the pork back to the pot and serve with mashed potatoes.