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Slow Roasted Boston Butt
Grady Mayo, Gautier Fire Department
- 1, 3-5 lb. Boston Butt (boneless preferred)
- 1 can Cream of Mushroom Soup
- 1 pkg. Lipton Onion/Mushroom soup mix
- 6 oz. Water
To prepare roast for cooking:
- Trim excess fat, salt and pepper to taste.
- Place roast in Reynolds oven roasting bag.
- Combine soup, soup mix and water in a small bowl. Pour over roast and tie bag for roasting.
- Add bag of frozen vegetables, and potatoes.
- Be sure to puncture bag to prevent exploding.
- Place in 200 degree oven for 4 1/2 hours to 5 hours on middle or top rack.
- Remove from oven and allow to rest before opening bag.
- Carefully remove from roasting bag. Pour mushroom gravy in dish for serving.
- Slice after allowing to cool slightly.
Serves 4-6 people.
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