1 pound pork roast
1 (2 pint) can mushroom soup
1 (6 ounce) can sliced mushrooms
1/2 cup water
1 cup chopped onion
1/2 cup chopped carrot
1 teaspoon prepared horseradish
1 teaspoon lemon juice
1 1/2 teaspoons salt
1 teaspoon dried parsley
4 cups carrots, peeled and sliced
1 cup Yukon Gold potatoes
1 cup sliced mushrooms
Place pork roast in a large resealable plastic bag; mince the parsley and onion. Place taped onto the bag, and seal bag. Place roast on a sheet or waxed paper.
Boil mushrooms in water until tender and then remove from pan and place in a resealable plastic bag.
Place carrots and onions over meat layer in pan. Cover, and simmer over high heat until carrots turn golden brown.
Remove pan from water to tin with a slotted spoon and place pan on high heat. Continue to cook over high heat until vegetables are tender. Remove pan from heat, and pour carrot and onion mixture over pan. Allow to warm.
Stir in mushrooms, and cook until tender. Season with horseradish, lemon juice, salt and parsley.
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