Crock Pot Pork Roast and Mushrooms

From: KarinaB

On Nov 16, 2009

I got so tired of always just cooking pork roast with sauerkraut and was looking for something new. This was really good. My husband said it was the best he's ever had. Even my uber-picky twin boys ate it and said it was "ok". My one boy (8 years old) helped with the preparation - it was so easy. I wasn't so sure about the chili powder at first, but did it anyway, and you couldn't even tell it was there! Very interesting combination of ingredients! I'll be making this again for sure.

From: Chef Eric on the Side

On Oct 17, 2009

Great! This is a keeper. The little woman loved it!

From: Derf

On Feb 11, 2002

My husband loved this and so did I!!I did have to make some changes. Used a 5 lb. boneless leg and decided we couldn't take all the sodium, that's an awful lot of soup and sodium 58%!! so-- I cut out the seasoning salt and the other salt and only used 2 cans of soup,1 golden and 1 cream of mushroom. It was plenty, way more than needed, so I can't imagine it with 4 cans! Even with just 2 cans it tasted a little salty to me. Also added 4 garlic cloves smashed in with the mushrooms. All in all it was a wonderful roast with lots of leftovers, enough gravy for tomorrow and more to freeze for future use. Thanks Mark for a really great taste!!

From: Lennie

On Feb 11, 2002

This pork was absolutely excellent! I cooked it at Low for 7 hours (I had a 4 lb boneless pork loin roast), which resulted in a perfectly done roast that was very tender, yet could still be cut into nice slices without falling apart. I fished out the mushrooms and served them as a vegetable, then poured the sauce into a pan to thicken it. It was a tad salty (to my tastes) so I added two big soup ladles of water before thickening. The result: wonderul gravy! The meat and gravy suited my family's tastes very well and the recipe was quite easy to put together. It's a definite keeper. Thanks, Mark!