INGREDIENTS
2 tbsp
Olive Oil
1
4-6 lb Boneless Boston Butt Pork Roast
Garlic (Salt, Pepper and Cajun Seasoning to Taste)
1/2 cup
Water
3
Large Carrots (Scraped and Cut into Chunks)
10
Small New Red Potatoes Cut into Quarters
1
Stalk Celery Cut into Chunks
2
Cans Cream of Mushroom Soup
1/2 tsp
dried thyme
1 tsp
dried sage