Savory Mushroom and Herb Pork Roast

This tender pork was especially good when I sprinkled crisp, canned french fried onions over the top.  I placed the onions in a skillet for just a few minutes to warm them up.  Then I served everything up with a hearty helping of mashed potatoes.  Yum mm!!!!

Serve it up this weekend.  It is quick, easy, and the perfect Sunday meal.

2 medium onions, chopped

12 fresh baby carrots

1 boneless pork shoulder butt roast (3 to 4 pounds)

 Mrs. Dash Salt Free Garlic and Herb seasoning.

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. Rub the roast with the Mrs Dash seasoning.  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-friend onions if desired. Yield: 8 servings.