November 4, 2015.
Recipe # 308.
Countdown to the Holidays!
                                                          Pork Roast and Vegetables

3-4 Pound Pork Loin Roast.
5-7 Large Potatoes; peeled and cut into wedges.
1 Pound Baby Carrots.
1 Pound Frozen Cut Green Beans.
1 Onion; chopped.
2-3 Cloves of Garlic; sliced.
1 Can Reduced Fat and Sodium Cream of Mushroom Soup.
1 Can Reduced Fat and Sodium Cream of Chicken Soup.
1-2 Cans of Water.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season the Roast and brown it on all sides.
Put the Potatoes, Carrots and Green Beans into the Crock-Pot.
Season them.
Put the roast in, on top of the Vegetables, fat side down.
Cut slits in the top side of the Roast and insert the Garlic slices in them.
Put the Onion, Soups and Water in on top of the Roast.
Cover and cook on low for 8-12 hours or on High for 4-6 hours.