1 tbsp. Olive (or Canola oil)

1 envelope onion soup mix

1 can 98% Fat Free Cream of Mushroom Soup

1 1/4 cups of water

2 cloves garlic, peeled & each cut in half

1 lb. carrots, whole

1 lb. potatoes, peeled & quartered

1 lb. large mushrooms, whole

Salt & Pepper, to taste

Directions:

Cut 4 slits in top of the roast and stuff the garlic pieces in each slit, Salt and pepper. Place in a 4-½ quart Dutch Oven. Brown Roast over Medium-high heat in Olive Oil. Bake uncovered 1 hr. in 350-degree oven. While roast is baking, prepare vegetables and set aside. Mix cream of mushroom soup, and onion soup, mix and water together, bring to a slight boil. Remove roast from oven; over the top of the roast and around edges add soup mix and vegetables. Cover, turning vegetables in soup mix occasionally.

Bake approximately an additional 1 1/2 hours, or until roast and vegetables are done.

Serve with Lowfat Biscuits.

Garlic, salt and pepper

*You may vary vegetable ingredients to your liking. You could make it a lean beef roast instead of a pork roast. Just make sure you buy an extra lean roast and then trim the visible fat.

Preheat oven to 350 degrees

Bake Roast 2 - 2 1/2 hours Makes 6-8 servings