Savory Mushroom & Herb Pork Dinner
After a long day, sit down to a traditional supper of pork roast with vegetables and gravy. I like to sprinkle French-fried onions on each serving. If you have extra time, crisp them in a dry skillet first.
—JUDY CLARK ADDISON, MI
PREP: 25 MIN. • COOK: 5 HOURS • MAKES: 8 SERVINGS
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 chopped onions and carrots in a 5-qt. slow cooker. Cut the pork 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 the pork to a serving platter; keep warm. Skim the fat from the cooking juices; transfer to a large saucepan. Bring the liquid to a boil. Combine the 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.
TOP TIP
Store spices in tightly closed glass or heavy-duty plastic containers in a cool, dry place. Avoid storing them in direct sunlight, over your stove or near other heat sources. For best flavor, keep ground spices for up to six months. They can be used if they are older, but the flavors may not be as intense. Whole spices can be stored for one to two years.