Slow-Cooked Pork Roast with Gravy

I thickened the gravy and served it over the pork and mashed potatoes, or noodles. I used an 8-lb roast and cooked it for 8 hours. German Sauerkraut goes well with this.

3 to 4 lb bone-in pork roast

1 Tbsp canola oil

3/4 tsp Lawry’s seasoned salt

1/4 tsp salt

3/4 tsp ground black pepper

1/8 tsp garlic powder

1 large yellow onion, sliced pole to pole

Sliced mushrooms, as many as you want

FOR THE GRAVY:

2 cans condensed cream of mushroom soup

1/2 c dry white wine

1 Tbsp Worcestershire sauce

1 Tbsp soy sauce

1 tsp Kitchen Bouquet or Gravy Master seasoning

3 cloves garlic, minced or pressed

2 chicken bouillon cubes*

1 beef bouillon, cube

3 bay leaves

Salt and pepper, to taste

Preheat oven to 475°.

Pat roast dry with paper towels; place in bowl of slow cooker, which has been removed from the cooker (if non-removable, place roast in oven-proof pan.) Rub all sides of roast with oil.

In a small bowl, mix together salts, pepper and garlic powder; distribute evenly over all sides of roast. Place, uncovered, in preheated oven for 15-20 minutes, to lightly brown; turn meat over to brown remaining side for additional 10-15 minutes.

While meat is browning, empty cans of soup into a medium-small bowl; gradually whisk wine, soy sauce, Kitchen Bouquet, and Worcestershire sauce into soup; stir in pressed/minced garlic, bouillon cubes & whole bay leaves.

Remove roast from oven and place in slow-cooker; scatter onions over roast. Pour soup and wine mixture over roast, making sure that bouillon cubes and bay leaves are down in the gravy mixture alongside roast, not on top.

Cover with lid and cook on low setting for 6 to 8 hours (depending on the size of roast), stirring sauce after the first 3 or 4 hours.

Remove bay leaves; serve roast with the gravy (especially good with mashed potatoes).

*I used mushroom bouillon cubes that I got in Italy. Not available in the States.