ONE-POT PORK ROAST
1 (2- to 3-pound) boneless shoulder pork roast
2 tablespoons oil
1 can cream of mushroom soup
1 envelope dry onion soup mix
6 carrots, peeled and sliced
4 medium potatoes, peeled and cut in chunks
Heat oil in a Dutch oven over medium-high heat and brown roast on all sides. Add enough water to half cover the roast. Stir in soup and soup mix. Cover and bake at 400 degrees for 15 minutes, then reduce oven temperature to 350 and bake 1 hour and 15 minutes. Remove roast from oven and add carrots and potatoes. Continue baking, covered, for 30 minutes, or until vegetables are tender. Makes 4-6 servings.