Ingredients

• 3–5 lbs pork roast
• 1 tablespoon salt-free seasoning blend
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/2 teaspoon black pepper
• 2 (10 1/2 ounce) cans low-sodium golden mushroom soup
• 1 (10 1/2 ounce) can low-sodium cream of mushroom soup
• 1 (14 ounce) can low-sodium beef consommé
• 1–2 lbs fresh mushrooms, sliced or halved
• Freshly ground black pepper to taste

Instructions

1. Season the pork roast liberally on all sides with the salt-free seasoning blend, chili powder, garlic powder, onion powder, and black pepper. Let it sit for 15–30 minutes to allow the seasonings to absorb.

2. In a separate bowl, stir together 1 can of low-sodium golden mushroom soup and the low-sodium cream of mushroom soup. Pour this mixture into the crockpot.

3. Place the seasoned pork roast into the crockpot on top of the soup mixture.

4. Pour the second can of low-sodium golden mushroom soup over the pork roast.

5. Top the pork roast with the sliced or halved fresh mushrooms.

6. Pour the low-sodium beef consommé over the mushrooms and season with freshly ground black pepper to taste.

7. Cover the crockpot and cook on low for about 8 hours, or until the roast is very tender.

8. Remove the roast from the crockpot and serve with the mushroom gravy over mashed potatoes or your choice of sides.