re: Pork roast marinade

I agree with those who say there is no reason to marinate a pork roast that you will cook in gravy. If you like, you can dry rub it in lawry's garlic salt, black pepper, a little thyme and maybe a little rosemary, wrap it in plastic wrap and stick it in the refrigerator for a few minutes or hours, depending on how much time you have. The Lawry's has all the salt you'll need and I use a lot of it and a lot of black pepper. I would take those spices right to the cooker (crock pot or dutch oven) with the roast and cook it slowly. I'd add a bay leaf when I cook it.