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Ingredients
6 Medium potatoes, cubed
3 Large carrots, peeled & cubed
1 Onion, coarsely chopped
2 Celery ribs, coarsely chopped
Salt & pepper to taste
2 1/2 Pound pork roast
1 Teaspoon crushed garlic paste
2 Tablespoons olive oil
1 (10 3/4 oz) Can cream of mushroom soup
3/4 Cup BBQ sauce
1/4 Cup water
1 Tablespoon Worcestershire sauce
Instructions
In a large bowl, combine the potatoes, carrots, onion & celery.
Place half of the veggie mixture in the bottom of a crockpot, Season with salt & pepper to taste.
Rub the roast with the crushed garlic paste & olive oil. Place the roast in the crockpot & pack the remainder of the veggies around it, season with salt & pepper to taste.
Pour the mushroom soup over the roast & veggies.
In a small bowl, mix the BBQ sauce, water & Worcestershire sauce together. Pour over the entire roast & vegetable mixture.
Let the roast sit overnight in the refrigerator.
Cook on LOW heat for 6 to 8 hours.