This is my brother's recipe adapted for the oven. When my brother goes out with his hunting buddies, he uses a disposable foil turkey pan with foil as a lid, combines the ingredients in the pan, places the pan over the coals at noon and it's done by the time they get out of the woods.

Ingredients

8 serv.

5 -8 lbs pork roast or 5 -8 lbs venison roast5 -8 lbs
medium potatoes, peeled and whole↗8
carrots, peeled and whole↗10
onions, peeled and whole↗4
ounces whole mushrooms↗16 ounces
medium cabbage, cut into thick wedges↗1
(16 ounce) bottle zesty Italian salad dressing1 ounce
(10 3/4 ounce) cans condensed cream of mushroom soup2 ounce
salt and pepper, to taste

Step-by-step instructions

1
Brown the roast on all sides and place in a large Dutch oven or roasting pan with a lid.
2
Pile the vegetables on top of the roast and pour the dressing and soup over all.
3
Season with salt and pepper, cover, and bake for 2 to 2 1/2 hours.

Source: food.com

Original recipe ↗

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