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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
  • Total Time
    Prep: 25 min. Cook: 5 hours
  • Makes
    8 servings

Ingredients

  • 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

Directions

  • 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.

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Reviews

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Average Rating:
  • cinderbe
    Jan 29, 2018

    Can left overs be frozen?

  • AmandaRull
    Aug 20, 2017

    Have served this several times for family and everyone raves about it. I usually do a 6 lb. bone-in roast and cook it for about 9 hours and it so soooo tender.

  • Lynnerz
    Oct 11, 2016

    No comment left

  • Wildfiremustang
    Mar 21, 2016

    Very easy and tastes pretty good.

  • muffbear74
    Feb 13, 2016

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

  • MrsLogger79
    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
    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.

  • blardo
    Oct 25, 2012

    No comment left

  • Anonymous
    Sep 17, 2012

    No comment left

  • administrator
    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.