Savory Mushroom & Herb Pork Roast w/ Mashed Potatoes and...

Dinner Tonight: Savory Mushroom & Herb Pork Roast w/ Mashed Potatoes and Whole Grain Bread.


Came across this recipe yesterday and had to give it a try and very glad I did! Nothing easier than making the meal in a crock pot. I'll leave the recipe and instructions at the end of the post. Cooked on low for 6 hours and everything was delicious! Another recipe added to the dinner rotation! I did add 1/2 teaspoon Ground Smoked Cumin to it and I turned the crock pot on high for the final 2 hours. The Pork Shoulder was moist and fork tender. I had purchased the Pork Shoulder earlier this morning from Meijer. As sides I had Simply Potatoes Mashed Potatoes and Healthy Life Whole Grain Bread. For dessert later a Yoplait Delight Chocolate Eclair Parfait.


Ingredients

    * 2 medium onions, chopped
    * 12 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

Directions

    * 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-friend onions if
     desired. Yield: 8 servings.


Nutrition Facts: 5 ounces cooked pork with 1/2 cup gravy (calculated without French-fried onions) equals 335 calories, 19 g fat (7 g saturated fat), 103 mg cholesterol, 533 mg sodium, 9 g carbohydrate, 2 g fiber, 30 g protein.