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Savory Mushroom & Herb Pork Roast Recipe

Savory Mushroom & Herb Pork Roast Recipe photo by Taste of Home

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For an extra treat with this moist, tender pork, crisp canned french-fried onion pieces in a dry skillet, then sprinkle over the top just before serving. Round it out with mashed potatoes or fluffy noodles. —Judy Clark, Addison, Michigan

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Savory Mushroom & Herb Pork Roast Recipe

Prep: 25 min. Cook: 5 hours

Yield: 8 Servings

25 300 325

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

Directions

Place onions and carrots in a 5-qt 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-friend onions if desired. Yield: 8 servings.

Nutritional Facts 5 ounces cooked pork with 1/2 cup gravy (calculated without French-fried onions) equals 335 calories, 19 g fat (7 g saturated fat), 103 mg cholesterol, 533 mg sodium, 9 g carbohydrate, 2 g fiber, 30 g protein.

Originally published as Savory Mushroom & Herb Pork Roast in Simple & Delicious August/September 2011, p20

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Savory Mushroom & Herb Pork Roast

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Reviewed on Sep. 17, 2012 by administrator

I used Badkitty's suggestions, plus I added dry onion soup mix. I did not have a can of chicken broth so I made a cup of chicken broth using Tone's Chicken Base. I did not need to thicken the gravy up with the cornstart as the gravy was just right. Also, I used a rib roast, not a pork roast. This undoubted was the BEST roast I have ever made. A real keeper for sure. Thank you for the suggestions Badkitty.

Reviewed on Mar. 02, 2012 by mystique054

Bland and really greasy/fatty. What a waste...

Reviewed on Oct. 29, 2011 by badkitty

Delicious! Moist tender pork with wonderful gravy that goes so well over mashed potatoes. It tastes like Thanksgiving with pork instead of turkey. I used a pork loin roast instead of the pork butt due to personal preferences. I left out the carrots and cooked them separately because I don't like them mushy. Only used a pinch of thyme because I find it an overwhelming spice, and added garlic powder , a bay leaf and more Worcestershire sauce than called for. I cut my roast in half and seasoned it with Emeril's Essence and pepper and browned it on all sides in a couple tablespoons of olive oil before putting it in the crock pot. I skipped the french fried onions, not needed. Everyone enjoyed it, even my 8 year old who doesn't like much meat...he was done in record time! Love that gravy and highly recommend making mashed potatoes with this. I will definitely make again. Thanks.

Reviewed on Aug. 07, 2011 by obsessedwithfood

Delicious! Pork was super tender and very flavorful. Loved the gravy on my mashed potatoes too. Will definitely make again! Made alot so will have enough for supper tomorrow night too.