Savory Mushroom & Herb Pork Roast

pork

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Ingredients

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

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

Recipe Courtesy Of

Taste of Home