This recipe is from one of the cookbooks that was put out by my school when I was growing up. I use this one alot in our house and it's always well recieved!
Here's what you need:
1 lg frozen pot roast (beef or pork)
1 can cream of mushroom soup
1 can onion soup
1 can cream of celery soup
Put the frozen pot roast in a slow cooker/crockpot. Pour the cans of soup over the top; cover and cook on low for 4-6 hours. The soups make a wonderful gravy to put on mashed potatoes. YUM!
Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Monday, August 2, 2010
Monday, November 17, 2008
Mmmm Mmmm Monday: Herb Crusted Pork Roast
3lbs boneless pork loin roast
1/2 cup Dijon mustard
1 Tbsp. cracked black pepper
1 Tbsp. thyme leaves
1 Tbsp. rosemary (chopped)
1 Tbsp. parsley (chopped)
2 tsp. salt
Preheat oven to 350*. In a bowl, combine all the herbs, salt & pepper. Remove silver skin from roast. Lightly brush pork roast with mustard on all sides. Press herbs on roast, and place in a roasting pan. Roast pork about 1 hour 15 minutes, or until meat thermometer reaches 150% in the thickest part of the raost. Wait 15 minutes before slicing meat.
1/2 cup Dijon mustard
1 Tbsp. cracked black pepper
1 Tbsp. thyme leaves
1 Tbsp. rosemary (chopped)
1 Tbsp. parsley (chopped)
2 tsp. salt
Preheat oven to 350*. In a bowl, combine all the herbs, salt & pepper. Remove silver skin from roast. Lightly brush pork roast with mustard on all sides. Press herbs on roast, and place in a roasting pan. Roast pork about 1 hour 15 minutes, or until meat thermometer reaches 150% in the thickest part of the raost. Wait 15 minutes before slicing meat.
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