I usually put this on in the evening – then cook it all night. Makes a very tender, flavorful roast.
Slow Cooked Roast
1 pork roast, 3-5 lbs.
1 onion, sliced
1 can cream of mushroom soup
Trim visible fat on roast (a little won’t hurt). Place roast in pan. Pour cream of mushroom soup and onion on top. Cover tightly.
Bake at 250° for 1 hour.
Then turn down to 225° and cook for 3-5 or more hours (internal temp of pork should reach 160 degrees). I pull roast apart with fork so it soaks up the juice, add cut up potatoes for last hour.