1 pork roast -- bone-in kind (mine was about 7.5 pounds)
Salt and pepper to taste
1 (16 ounce) bottle Italian dressing
1 (10.75 ounce) can cream of mushroom soup
Small red potatoes
1 large yellow onion (or small pearl onions)
Preheat oven to 280 degrees F. Place roast in a large dutch oven and season with salt and pepper as desired. In a medium bowl, combine Italian dressing and soup. Stir until well mixed. Pour dressing mixture over roast. Cover and cook for 5 - 6 hours, until meat is done and pulls away from the bone easily. Vegetables need to be added before the roast is done during the last 1 to 1 1/2 hour of cooking time.
©Sugar Spice and Spilled Milk