Sunday, August 17, 2014

Pot O'Gold Pork Roast

An old recipe from Campbell's Soups!

This is on the menu for today, and it's a Sunday dinner that I've made for years.  It's from an old Campbell's Souper One-dish Meal Handbook.    There's no date on it, but there is an advertisement for a hard-cover 100 Best Recipes Cookbook for only $1.95...I'm thinking we're going back a few years.  I feel like I've been making this forever!  Ha!

I've even used it on skillet pork chops or in the crock pot.  It's a great meal to take to a friend in need as well as a special Sunday supper.  And I've never really changed the recipe, except for the type of pork, or roasting it in the oven.

I do like using condensed soups to add flavor to so many dishes, and it's even better now that they have healthier choice ones with lower sodium. 


1 (3 to 4-pound) pork loin rib roast (I love it with pork tenderloin)
2 tablespoons shortening
1 (10 3/4 ounce) can Campbell's Condensed Golden Mushroom Soup
1/2 cup water
1/2 cup chopped onion
1 tablespoon paprika
1 medium bay leaf
1/2 teaspoon salt
Dash pepper
6 medium carrots, cut in 2·inch pieces
4 medium potatoes, cut in half

In large heavy pan, brown meat in shortening; pour off fat.

Add soup, 1/2 water, onion, and seasonings. Cover; cook over low heat 1 hour 15 minutes. Stir occasionally.

Add carrots and potatoes. Cook 1 hour more or until meat and vegetables are done.

Remove bay leaf. Thicken sauce if desired.

Makes 4 to 6 servings

Source: Magazine recipe ad pull-out: Campbell's Souper One-Dish Meal Handbook, not dated

"Aim at heaven and you will get earth thrown in.  Aim at earth and you get neither."   ~C. S. Lewis

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