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

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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
TOTAL TIME: Prep: 25 min. Cook: 5 hours
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Cook: 5 hours
MAKES: 8 servings


  • 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

Nutritional Facts

5 ounces cooked pork with 1/2 cup gravy (calculated without French-fried onions): 335 calories, 19g fat (7g saturated fat), 103mg cholesterol, 533mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 30g protein.


  1. 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.
  2. 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.
  3. Serve pork with gravy. Sprinkle servings with French-fried onions if desired.
    Freeze option: Place individual portions of cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.
    Yield: 8 servings.
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.

Reviews for Savory Mushroom & Herb Pork Roast

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Wildfiremustang User ID: 1330024 245754
Reviewed Mar. 21, 2016

"Very easy and tastes pretty good."

muffbear74 User ID: 209131 243739
Reviewed Feb. 13, 2016

"My husband and enjoyed this. Goes well with mashed potatoes or noodles."

MrsLogger79 User ID: 5909210 126827
Reviewed Nov. 18, 2014

"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!"

Christopher1234 User ID: 7696136 132314
Reviewed Mar. 1, 2014

"A good recipe to start from. I added a bit more pepper, salt, (and a little clove) and got a really nice finished dish."

administrator User ID: 1996148 192440
Reviewed Sep. 17, 2012

"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."

mystique054 User ID: 1045242 116628
Reviewed Mar. 2, 2012

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

obsessedwithfood User ID: 3724663 123518
Reviewed Aug. 7, 2011

"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."

dasher52 User ID: 5329834 192438
Reviewed Aug. 7, 2011

"Very tender and tasty"

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