Mushroom & Herb Pork Roast Taste of Home

2 medium onions, diced       6 carrots, peeled/chunked

3 pound boneless pork roast

1 can cream of mushroom soup

3/4 cup chicken broth           4 oz. can mushrooms stems & pieces, drained

1/2 teasp dried thyme        1/2 teasp worcestirshire

1/4 teasp dried rosemary, crushed        1/4 teasp dried marjoram

1/4 teasp black pepper                    

1 Tablsp cornstarch + 2 Tablsp cold water

Place onions and carrots in crockpot, top with roast (cut if you need to

so it fits in).  In a bowl, combine soup, broth, mushrooms, thyme,

worcestirshire, rosemary, marjoram and pepper...blend well and

pour over the pork.  Cover and cook on low for 6 hours or until tender.

Remove to a serving platter, keep warm.  Skim any fat from sauce, transfer

to a saucepan and bring to a boil.  Add cornstarch mixture.....boil again

and cook and stir for 2 mins.  Serve pork with gravy over noodles or mashed

potatoes.