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Savory Mushroom & Herb Pork Roast Recipe

   
 

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     Savory Mushroom & Herb Pork Roast

Category   Entrees - Maindishes
Sub Category   None
Servings   8
Ingredients
2 med onions, chopped
12 fresh baby carrots
1 boneless prok shoulder butt roast (3-4 lbs)
1 can (10-3/4 oz) condensed cream of mushroom soup, undiluted
3/4 cup chicken broth
1 can (4 oz) mushroom stems and pieces, drained
1/2 tsp dried thyme
1/2 tsp Worcestershire sauce
1/4 tsp dried rosemary, crushed
 
1/4 tsp dried marjoram
1/4 tsp pepper
1 tbsp cornstarch
2 tbsp cold water
French-fried onions, optional
Instructions
Place onions and carrots in 5-qt slow cooker. Cut roast in half; add to slwo 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. Shim fat from cooking juices; transfer to a large saucepan. Bring liquid to boil. Combine cornstarch and water unitl 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 onion if desired.


Originally Submitted 10/10/2012





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