A while back I fooled around with the old 50's recipe for roasting beef with mushroom soup and dry onion soup mix - updated it while retaining the essential flavors. Well, as I write this, I have just put a great big pot of stuff into a 300 degree oven. The essence of this goes back to that 50's concoction, but it's got some real differences. I'm assuming it will need to be in the oven for 3 hours or so. After the first hour I'll reduce the temp to 250. Photos courtesy of the internet.
Use a pot large enough to hold a lot of stuff (Dutch oven might do it, if it's a big one).
Something for the oven
Preheat oven to 300 degrees.
Put a tablespoon or 2 of vegetable oil in the bottom.
Add 8 oz. sliced mushrooms, 1 large onion, in chunks, 8 oz. carrots in chunks, 3 large red potatoes, quartered, salt and pepper, onion powder to taste and 2 tablespoons flour (just scattered over the top).
Season 2 1/2 lbs. of whatever pork cuts you can find on sale with salt and pepper and lay them on top of all the vegetation.
Add: about 3 cups of whatever stock you have on hand.
Cover and put the pot into the oven. Reduce the heat to 275 after 1 hour. Leave it alone for 2 more hours after that. Then have a look. Prepare to be surprised. I am.
I'll be back tomorrow morning with an update of what happened with this. Heck, it's got lots of good vittles in there. How bad can it be?