Herbed Pork Roast and Creamy Mushroom Gravy

"I'm generally not a fan of canned soup, but I do believe it has its place from time to time as it does in this recipe. Not knowing when we'd be eating supper, I decided to play it safe and make this r..." See moreoast in the CrockPot. After mincing the fresh herbs and garlic, I sort of bound it all together with a little olive oil, then inserted the herb/oil mixture not only into the slits I cut, but rubbed the rest onto the surface of the roast itself. I mixed the cream of mushroom soup with white wine rather than the water called for, which I knew would contribute nice flavor. The roast was fragrant, flavorful, moist and tender. I wasn't pleased with the looks of the gravy once it came out of the CrockPot, so I strained it, then thickened it on the stovetop with a little cornstarch. It wasn't the prettiest roast I've ever seen, but it sure was one of the tastiest, and I'd definitely make it this way again. "

"My family loved this recipe! I made a few minor changes. First, I didn't have fresh herbs, so I used dried. I mixed the herbs and 2 cloves of garlic in a bit of olive oil and rubbed the mixture onto t..." See morehe roast. Then I topped the roast with onions. When the roast was done, I scraped the toppings into the pan and added the soup and water. I served it with roasted red potatoes and carrots. I was really good!"

"OMG! this was beyond good! I did make a few changes, I used cream of chicken soup and chicken broth instead of water and basil in place of rosemary. Rosemary is just too strong a taste for me. Like I ..." See moresaid, just gggggreat!"