Savory Mushroom & Herb Pork Roast

Savory Mushroom & herb Pork Roast


  • 2 medium onions, chopped
  • 12 baby carrots
  • 1 boneless pork shoulder butt roast (3 to 4 lbs.)
  • 1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
  • 3/4 cup chicken broth
  • 6 fresh mushrooms, sliced
  • 1/2 tsp. dried thyme
  • 1/2 tsp. Worcestershire sauce
  • 1/4 tsp. dried rosemary, crushed
  • 1/4 tsp. dried marjoram
  • 1/4 tsp. pepper
  • 1 Tbsp. cornstarch
  • 2 Tbsp. cold water
  • French-fried onions, optional


Place onions and carrots in a 5-quart 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; cook and stir for 2 minutes or until thickened.

Serve pork with gravy.  Sprinkle servings with French-fried onions if desired.

This is fantastic and the meat melts in your mouth.  The kiddos and I love this.


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