Savory Mushroom & Herb Pork Roast |
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Prep Time: 25 Minutes Cook Time: 300 Minutes |
Ready In: 325 Minutes Servings: 8 |
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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. âJudy Clark, Addison, Michigan Ingredients:
2 medium onions, chopped |
12 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:
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. Yield: 8 servings.
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