Ingredients

-2 to 3 lbs. pork roast (you can substitute pork shoulder or any kind of beef roast)

-1 packet dry onion soup mix

-1 small yellow or white onion, roughly chopped

-1 12-oz. can condensed Cream of Chicken soup (Cream of Mushroom also works)

-1/2 Tbsp Garlic Salt

-1 12-oz. bottle beer* (a dark lager works best)

-3 cups water

*In place of beer, you can substitute 12 oz. broth or an additional 2 cups water

A crock pot or slow cooker.

Preparation

  1. Put chopped onion in the bottom of your crock pot or slow cooker.
  2. Rinse and pat dry your meat, then add it to the crock pot on top of the onions.
  3. In a medium-sized bowl, stir together the dry onion soup mix, garlic salt and the can of condensed soup. Then pour this mixture over the top of your meat.
  4. Add the beer and water to the crock pot.
  5. Cook on the Low setting for 6 to 8 hours, or on High for 4 to 5 hours. (The longer it cooks, the better.)

SERVING SUGGESTION

*For the perfect gravy: After the meat is done cooking, remove the meat and set aside, leaving all the juices in the crockpot. Add 1/2 cup flour and 1/2 cup milk to the juices in the crock pot and whisk until this thickens.

*For a meal, make some mashed potatoes and a vegetable of your choice. If you make the gravy as suggested above, there will be more than enough for both the meat and the potatoes.