"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

SUNDAY PORK ROAST Recipe

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This recipe for SUNDAY PORK ROAST, by , is from GRAMMY'S FAMILY COOKBOOK : A SELECTION OF OUR FAMILY'S FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
GLENN ORNDORFF
Added: Tuesday, January 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 - 4 lb pork roast
garlic salt
2 cans cream of mushroom soup
brown gravy mix
1/2 c worchestershire sauce
onions
carrots
potatoes

Directions:
Directions:
Choose a Boston butt roast that has nice fat marbling. Place into a deep roaster with one cut up onion, sprinkle with garlic salt. Spread one can of cream of mushroom soup onto the roast, then sprinkle with the dry brown gravy mix. Add up to 1/2 cup worchestershire sauce and water to pan. Cover tightly and bake all night at 200. The next morning, peel and cut up vegetables. Lift roast up from pan and put vegetables under and around the roast. Set roast back down into pan and spread with the second can of cream of mushroom soup. Add up to 1/2 cup of water if there isn't any juice in the pan. Bake at 350 for 1 hour or until vegetables are tender.

Personal Notes:
Personal Notes:
This roast always goes fast at Church potlucks!

 

 

 

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