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Savory Mushroom & Herb Pork Roast

 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


  • 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

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