Savory Mushroom & Herb Pork Roast - Carolina Country

Savory Mushroom & Herb Pork Roast

3.6/5 rating (9 votes)
Savory Mushroom & Herb Pork Roast


  • 2 medium onions, chopped
  • 12 fresh baby carrots
  • 1 (3 to 4 pound) boneless pork shoulder butt roast
  • 1 can (10¾ ounces) condensed cream of mushroom soup, undiluted
  • ¾ cup chicken broth
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • ½ teaspoon dried thyme
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon dried rosemary, crushed
  • ¼ teaspoon dried marjoram
  • ¼ teaspoon pepper
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • French-fried onions, optional


  1. Place onions and carrots in a 5-quart slow cooker. Cut roast in half; add to slow cooker. In a small bowl, combine the 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.

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

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

Recipe courtesy of

Taste of Home

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3.6/5 rating (9 votes)

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