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
- 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.
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.
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