Ingredients
2 medium onions, chopped16 fresh baby carrots1 boneless pork shoulder butt roast (3 to 4 pounds)1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted3/4 cup chicken broth1 can (4 ounces) mushroom stems and pieces, drained1/2 teaspoon dried thyme1/2 teaspoon Worcestershire sauce1/4 teaspoon dried rosemary, crushed1/4 teaspoon dried marjoram1/4 teaspoon pepper1 tablespoon cornstarch2 tablespoons cold waterFrench-fried onions, optional
Preparation
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.
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-fried onions if desired.
