Heat oven to 400 degrees. Season the roast with garlic salt, onion salt and pepper. Place roast in a shallow roasting pan, one that’s just large enough to fit it without crowding. Add one cup water to pan. Place in oven for 15 minutes, then turn oven down to 200-250 degrees and bake roast until internal temperature reaches 155 degrees (use an instant-read thermometer or meat thermometer). It will take 1 1/2 to 2 hours; the roast will be pale pink in the center and very tender.

For gravy: Pour excess juice from the roasting pan into a saucepan; stir in cream of mushroom soup and heat over low flame. Add any additional juices that have accumulated beneath the roast as it rests for 10-15 minutes. If gravy is too thick, add some milk, or if it’s thin, add additional cream of mushroom soup. Slice pork roast fairly thickly and serve with gravy.