Okay, so I don't have a Grandma Stott, but this is a recipe that I got from a good friend of mine and she has a Grandma Stott!. I have featured a couple other recipes of hers on here... Super easy and VERY delicious! We LOVED this. I have to warn you- My house smelled very strong like onion while this was cooking, but the onion wasn't overpowering when you eat it. It was delish- and my house had that "stew" smell for a few days after, but totally worth it!
I am going to give you the whole recipe, but I only made half of this- and you can see in the pictures how much only half makes!
3-4 lb. pork roast
4 medium onions chopped
4 cups carrots cubed
1 cup celery chopped (unfortunately, I only had celery flakes, but real celery would have definitely been better!)
2 cans tomato soup
2-3 Tbsp. sugar
2 tsp. salt
2 cans water
Place thawed roast in roasting pan (or 9x13 if you don't have a roasting pan, like me!). Sprinkle veggies on top and around roast. (I cut my roast up into smaller pieces because I was a little short on time to cook it. If you only have 4 hours instead of the 5-6, just cut your meat up into smaller pieces!)Mix soup, sugar, salt and water and pour over roast. Sprinkle with garlic and cover with roasting pan lid or just with foil (like me!). Bake 5-6 hours at 300. When done, shred pork and mix really well. Serve over mashed potatoes.