1 nice pork roast
slivered garlic cloves
salt and pepper
1/2 cup all-purpose flour
1 (10 oz.) can Campbell's golden mushroom soup
1 (10 oz.) can Campbell's onion soup

In a large cast iron skillet add enough oil to cover bottom. With a sharp knife make deep slits in several places on roast and press slivered garlic within each slit. Sprinkle with salt and pepper and dredge in flour. Place in hot oil in skillet until brown on both sides and then place in Crock-Pot. Add soups and place Crock-Pot on slow cook for about eight hours or until nice and tender. Do not add water as this recipe will make its own gravy.

Submitted by: April Murphy