Ingredients
- 3-5 pound pork roast (pork shoulder, pork butt or Boston butt)
- 10.5 ounces cream of mushroom soup
- 10.5 ounces condensed French Onion Soup
Directions
- Mix together cream of mushroom soup and condensed French Onion Soup.
- Optional step: dredge thawed pork roast in 1/2 cup flour that has been seasoned with 1 teaspoon salt and 1/2 teaspoon pepper. Brown all sides of pork in a skillet of hot vegetable oil. If you do not brown the roast, season all sides with salt and pepper.
- Add pork roast to slow cooker insert. Pour soup mixture over top. Cook on low for 8-12 hours or high for 5-6 hours or until the pork is fork tender. Servings: 8 people