Pork Loin Roast with Vegetables

3 pound Pork Loin Roast
5-6 Large Carrots cut in chunky pieces or several Baby Carrots
5-6 Large Potatoes cut in chunky pieces
1 medium Onion cut up.
2 cloves of Garlic chopped.
1 can Reduced Fat Cream of Mushroom Soup.
1 box Reduced Fat Chicken Stock or Broth.
Seasoned Salt or Seasoned Salt Substitute.
Pepper.

Brown and season the Roast on all sides.
Add the Onion and Garlic.
Cook on medium heat for about an hour.
Add remaining Vegetables.
Season with Seasoned Salt and Pepper.
Add Cream of Mushroom Soup and spread over the top.
Add 1 can of low-fat Chicken Broth or Stock or
2 cups Water.
Cook at simmer for 2-3 hours or until done and tender.
Add more Water if needed.

I don't have a lot of childhood memories of Pork Roast, because we didn't eat a lot of Pork when I was a child. Occasionally we did, but not often. My husband's family did eat more pork though. So most of the memories I have of Pork Roast are of my husbands Mother and Aunt cooking one with vegetables. They were yummy and that's basically how I learned to cook them. This recipe is my own variation.