Savory Mushroom & Herb Pork Roast
TOTAL TIME: Prep: 25 min. Cook: 5 hours
YIELD: 8 servings.
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
Ingredients
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2 medium onions, chopped
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16 fresh baby carrots
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1 boneless pork shoulder butt roast (3 to 4 pounds)
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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3/4 cup chicken broth
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1 can (4 ounces) mushroom stems and pieces, drained
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1/2 teaspoon dried thyme
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1/2 teaspoon Worcestershire sauce
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1/4 teaspoon dried rosemary, crushed
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1/4 teaspoon dried marjoram
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1/4 teaspoon pepper
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1 tablespoon cornstarch
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2 tablespoons cold water
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French-fried onions, optional
Directions
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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.
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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.
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3.
Serve pork with gravy. Sprinkle servings with French-fried onions if desired.
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