Fall is right around the corner and that means 2 things- meals in the field and comfort food! Beef and pork roast are 2 of my favorite things to make in the field, mainly because I can throw them in the crock pot at the beginning of the day and not have to think about it again.
It took me quite a while to perfect my pork roast recipe. I always had problems with it either drying out OR getting too greasy. BUT, I have finally mastered it and I promise you’re going to LOVE it!
Pork Roast Ingredients
- 5 lb pork roast (I prefer a shoulder roast)
- 1 can Campbell’s Golden Mushroom Soup
- 1 can Campbell’s Cream of Mushroom Soup
- Salt & Pepper
Pork Roast Directions
- Rub your roast down with flour, salt & pepper and sear in a pan with olive oil on the stove. This will help keep the juice in and make your roast fall apart.
- Put roast in the Crockpot. Mix cream of mushroom and golden mushroom soup together. Pour over top of roast.
- Cook on high for 5-6 hours or on low for 8-10 hours.
- Pull roast out of Crockpot. You can strain the juice out of the Crockpot and easily make a gravy using a little cornstarch and beef broth!
It’s seriously that easy! I love to serve this over top of mashed potatoes, and add in a side of our home grown sweet corn that we freeze each summer.
Benefits of Eating Pork
Pork is an essential meat in our house. Every year or two we get a hog from a friend or neighbor and have it butchered, giving us several different cuts of pork (chops, loins, sausage, bacon, ribs, roasts, etc). We eat pork because it is an excellent source of protein and provides several important vitamins and minerals. A 3-ounce serving of pork is an excellent source of thiamin, selenium, protein, niacin, vitamin B-6 and phosphorus, and a good source of zinc, riboflavin and potassium (via pork.org).
Fun fact: did you know that many cuts of pork today are more lean than chicken? Yep! And that’s in addition to providing greater amounts of vitamins and minerals! Win win!
