Savory Mushroom & Herb Pork Roast

Total Time Prep: 25 min. Cook: 5 hours
Yield 8 servings
Test Kitchen Approved
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

  • 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

  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.
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
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC