Ingredients
3 to 4 lb boneless pork shoulder roast (or pork butt)
2 lb small yellow potatoes, scrubbed and left whole or halved if large
1 lb carrots, peeled and cut into thick chunks
1 (10.5 oz) can condensed cream of mushroom soup
1 (1 oz) packet dry onion soup mix
Directions
Place the potatoes in the bottom of a large slow cooker, spreading them out in an even layer so they form a bed for the meat.
Scatter the carrot chunks over and around the potatoes so the vegetables mostly cover the bottom of the slow cooker.
Set the pork shoulder roast on top of the vegetables. If there’s a thicker, fattier side, place that side facing up so it can baste the meat as it cooks.
In a small bowl, stir together the condensed cream of mushroom soup and the dry onion soup mix until well combined. It will be thick and pasty—that’s just fine.
Spoon the soup mixture evenly over the top of the pork roast, letting some of it drip down around the sides. There’s no need to add water; the pork and vegetables will release plenty of juices to make a rich brown gravy.
Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or until the pork is very tender and easily pulls apart with a fork and the potatoes and carrots are soft and golden around the edges.
Once done, use two forks to gently pull the pork into large, rustic chunks right in the slow cooker, mixing it lightly with the surrounding gravy. Taste the gravy and, only if needed, add a little salt and pepper to your liking.
Serve the pork, potatoes, and carrots straight from the slow cooker, making sure each serving gets a good spoonful of the rich brown gravy from the bottom of the pot.