Perfect Pork Pot Roast

"I came up with this recipe because I had a pork roast in the freezer and wanted to make a nice dinner for my husband. This pot roast turns out so tender and delicious and it even makes it's own gravy!"

1 (3 to 3-1/2 pound) boneless pork loin roast

2 Tablespoons canola oil

1-1/2 cups low sodium beef broth

1 (10-3/4 ounce) can of cream of chicken soup
1/2 cup water

1 ( .6 ounce) packet of Knorr Au Jus Gravy Mix*

1 Tablespoon chicken bouillon granules

1 teaspoon dried basil

1 Tablespoon Weber Roasted Garlic & Herb Seasoning

1 medium-sized onion, chopped

3 cloves garlic, minced

2 ribs of celery, sliced

1 bay leaf

5-6 Yukon gold or red potatoes, unpeeled, diced into large chunks

3 carrots, unpeeled and sliced

In a Dutch Oven or large stock pot, pour in oil.  Heat to High.  Place roast into pan and brown or sear roast on all sides. While roast is browning, mix together beef broth, cream of chicken soup, water, Au Jus packet, chicken bouillon, basil and Roasted Garlic and Herb Seasoning in a bowl and set aside. Add onion, garlic, celery and bay leaf to pot with roast. Pour beef broth mixture over roast and vegetables. Bring to a boil and reduce to simmer on medium-low heat. Cover and simmer for 1 hour and 15 minutes.  Add potatoes and carrots to pot and return to a boil. Reduce heat, cover and simmer on medium heat for 30-40 minutes or until vegetables are tender. Discard bay leaf. Slice roast and serve with vegetables and gravy.

*If you can't find Knorr Au Jus Gravy Mix ( .6 ounce packet), you can substitute the equivalent amount of another brand.  For example, if you use McCormick Au Jus Gravy Mix (1 ounce packet), then only use about 2/3 of the packet so the gravy doesn't become too salty.