Savory Mushroom & Herb Pork Roast

• 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

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. Freeze option: Place individual portions of cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

onions, carrots, pork shoulder butt roast, condensed cream, chicken broth, mushroom stems, thyme, worcestershire sauce, rosemary, marjoram, pepper, cornstarch, cold water, onions

Taken from www.tasteofhome.com/recipes/savory-mushroom-herb-pork-roast/ (may not work)