Kathy Parker's Recipe

Mommy's Kitchen - Recipes From my Texas Kitchen: Slow Cooker Pork Roast & Gravy

Category: Meats

Ingredients:
2 - 2 1/2 lb pork roast {I use a Pork Sirloin Tip Roast}
1 - 1o oz can cream of mushroom soup
2 - packets pork gravy mix, prepared according to packet directions
6 - 8 carrots, cut into thirds
1 - onion, quartered
4 - 5 potatoes, quartered
1 - sprig fresh rosemary
1 - bay leaf
salt & pepper, to taste
1 - tablespoon olive oil

Directions:
Add olive oil to a large fry pan. Heat the pan up nice and hot. Sprinkle salt and pepper on all sides of the pork roast and rub.

Place the roast in the pan and sear on each side before adding to the slow cooker. Add the carrots, onions, potatoes and rosemary to the bottom of the slow cooker and then place the roast on top.

Pour cream of mushroom soup over everything and potatoes and bay leaf. Cover and cook on low for 6 - 7 hours or high for 3-4.

The last 2 hours of cooking remove the rosemary and bay leaf. Add the prepared gravy. Continue cooking until roast is tender and vegetables are cooked. Remove from slow cooker and serve.