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Savory Mushroom & Herb Pork Roast

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

8 ServingsPrep: 25 min. Cook: 5 hours

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

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Savory Mushroom & Herb Pork Roast (continued)

Directions (continued)

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.

Nutrition 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.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.