Savory Mushroom & Herb Pork Roast

By carvalhohm

Ingredients

• 2 medium onions, chopped
• 12 fresh baby carrots
• 1 boneless pork shoulder butt roast (3 to 4 pounds)
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 3/4 cup chicken broth
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1/2 teaspoon dried thyme
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon pepper
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• French-fried onions, optional

Preparation

Step 1

Place onions and carrots in 5-qt slow cooker. Cut roast in half; add to slow cooker. In a small bowl, combine soup, broth, mushrooms, thyme, Worcestershire sauce, rosemary, marjoram and pepper; pour over pork. Cover and cook on low for 5-6 hours or until meat is tender.

Remove pork to serving platter; keep warm. Skim fat from cooking juices; transfer to large saucepan. Bring liquid to boil. Combine cornstarch and water until smooth; gradually stir into pan. Bring to boil; cook and stir for 2 minutes or until thickened.

Serve pork with gravy. Sprinkle servings with French-friend onions if desired.