- 2 medium onions, chopped
- 16 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
- 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-fried onions if desired. Yield: 8 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Savory Mushroom & Herb Pork Roast
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"My family loves this recipe! I found it here on Taste of Home several months ago, and they've asked for it several times in the past few months. It's in my recipe box at home and it's in the cookbook I'm making for my daughter! Thank you Taste of Home. I had a head injury several years ago, and damaged my brain in the area where all the creative juices flow. I had to learn how to cook all over again! And Taste of Home Magazine helped me get back in the kitchen doing what I love. Cooking for my friends and family!"
"A good recipe to start from. I added a bit more pepper, salt, (and a little clove) and got a really nice finished dish."
"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."
"Bland and really greasy/fatty. What a waste..."
"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."