When the garden starts to slow down and the evenings pick up that first little hint of fall, I like a supper that feels generous without keeping me tied to the stove. This 3-ingredient end of summer feast is the kind of old-fashioned main dish that practically cooks itself, giving you a tender roasted protein with savory juices and hardly any fuss. It is just the sort of meal a Midwestern cook leans on when the day is full, the kitchen is warm, and you want dinner handled well ahead of time.
Serve this with buttered green beans, sweet corn, sliced tomatoes, or a simple potato dish to make the most of late-summer produce. Warm rolls or a hunk of good bread are handy for sopping up the pan juices, and a crisp coleslaw or cucumber salad brings a nice cool contrast to the rich roast.
3-Ingredient End of Summer Feast
Servings: 6
Ingredients
1 bone-in pork shoulder roast, about 4 to 5 pounds
Directions
1. Preheat the oven to 300°F. Place the pork shoulder roast in a dark glass casserole dish.
2. Sprinkle the dry onion soup mix evenly over the roast, then spread the cream of mushroom soup over the top and sides to coat it well.
3. Cover the dish tightly with a lid or foil and roast for 5 to 6 hours, or until the meat is very tender and easily pulls apart with a fork.
4. Remove the roast from the oven, let it rest for 10 to 15 minutes, then slice or pull it into large pieces and spoon the pan juices over the top before serving.
Variations & Tips
Make-ahead ease: Assemble the roast in the casserole dish earlier in the day, cover, and refrigerate. When it is time to cook, let the dish sit at room temperature for about 20 to 30 minutes before putting it in the oven so it cooks more evenly.
Slow cooker option: If you do not want to heat the oven, this recipe works nicely in a slow cooker. Cook on low for 8 to 10 hours, until the meat is fork-tender and full of flavor.
Different soup choice: Cream of chicken or cream of celery soup can be used in place of cream of mushroom if that is what you have in the pantry. Each one gives the roast a slightly different old-fashioned supper flavor.
Serving tip: This roast is especially good spooned over mashed potatoes, egg noodles, or rice, since the rich pan juices settle into every bite. If the sauce seems too thick, stir in a splash of hot water after roasting.
