Melt-In-Your-Mouth Pork Roast

* 4 hrs. on "High" then
* 3 hrs on "Low"

## Book Reference

Christmas Cake Murder

Made in a 4 or 5 quart capacity slow cooker.

### Ingredients

* 2 cans CONDENSED cream of mushroom soup (I used Campbell's 10 and ¾-ounce cans)
* 1 can CONDENSED cream of celery soup (I used Campbell's 10 and ¾-ounce can)
* 3 or 4 pounds boneless lean pork loin roast (rolled and tied with string is okay, but it won't look as pretty when you slice it)
* 1 large yellow onion, chopped into small pieces
* 2 stalks celery, chopped in to small pieces (don't use the leaves)
* 2 packages DRY pork gravy mix (I used Schilling, the kind that you heat with one cup of water)
* 1 package frozen 3-color pepper strips (I used C&W 14-ounce bag)
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* salt (for later when you adjust the seasonings)
* black pepper (for later when you adjust the seasonings—freshly ground is best)
* hot sauce (for later when you adjust the seasonings—I used "Slap 'Ya Mama" hot sauce)

## Directions

* Spray the inside of the crock of your slow cooker with Pam or another nonstick cooking spray. (This will make it easier to clean later and prevent sticking.)
* Open the three cans of soup and mix them together in a bowl.
* Use approximately ⅓ of the soup mixture to spread out in the bottom of your slow cooker.
* If your pork roast has a layer of fat on top, cut it off as best as you can with a knife.
* Spread out the chopped onion on the bottom of your slow cooker.
* Spread out the chopped celery on top of the chopped onion. Lay the pork roast on top of the onion and celery bed.
* Slather half of the soup that is left in your bowl on top of the pork roast.
* Sprinkle 1 packet of DRY gravy mix on top of the condensed soup.
* Sprinkle the frozen peppers over the dry gravy mix.
* Add the onion powder and the garlic powder tot he condensed soup that is left in your bowl and mix them in.
* Slather the rest of the condensed soup over the frozen peppers.
* Put the lid on your slow cooker and make sure it's plugged in.
	+ **Hannah's 1st Note:** *Don't laugh. When I was in college, I put a lovely meal in my slow cooker one morning and forgot to plug it in. I turned it on, but with no electricity it didn't heat. During the day I ran into several of my college friends and invited them to my apartment for dinner. When I got home from my last class, the slow cooker was stone cold and I had to call out for pizza.*
* Turn your slow cooker on HIGH and cook for 4 hours.
* At the end of 4 hours, turn your slow cooker down to LOW and cook for an additional 3 hours.
	+ **Hannah's 2nd Note**: *Your meal will be ready to eat in approximately 7 hours, but you don't have to serve it immediately. It will hold in the slow cooker for an additional hour if necessary.*
* Twenty minutes before your guests arrive, take the pork roast out of the slow cooker and set it on a carving board. Cover it loosely with foil.
* When you're ready to serve, slice your pork.
* Taste a bit of the gravy that has formed in the bottom of the crock and adjust the seasonings. If the gravy has thickened nicely and you don't think you'll need the second package of DRY gravy mix, it's okay to add more salt if you think it's needed. If the gravy is thin and you plan to use that second gravy package, DO NOT add more salt. The gravy package is quite salty.
* Feel free to add a bit of hot sauce and put the bottle on the table for any guests who want their meal spicier.
* Use a slotted spoon to remove the peppers, onions, and celery and make a ring of the savory combination around the outside of a meat platter.
* Arrange the pork slices in the center of the platter.
* If the gravy in the bottom of the crock is too thin, add the second package of DRY gravy mix now. Turn the slow cooker up to HIGH and it will cook rapidly.
* When the gravy is ready, place it in a gravy bowl. If it thickens too much, thin it with a little water.
* Serve with baked or mashed potatoes, a vegetable or a salad, and hot rolls with plenty of butter.

**Yield**: This meal will serve 6 to 8 people, depending on their appetites and how many sides you serve.

## Conversion Charts

See Baking Conversion Chart for non-USA baking conversions.