Mushroom Thyme Pork Roast
- 3 cups sliced mushrooms
- 1 large onion sliced
- 2 cloves garlic minced
- 1 cup heavy cream
- 2 cups low sodium beef broth
- sea salt and freshly ground black pepper to taste
- 1 teaspoon dried thyme
- Place pork, mushrooms and onion in a large crock cooker.
- In a large bowl, mix the remaining ingredients (garlic through thyme). Pour sauce over the pork and vegetables. Cover and cook on LOW for 6 to 8 hours, until pork is fall apart tender.
- Serve warm.
SERVING SUGGESTION: Steamed baby carrots and faux-tay-toes. (Steam cauliflower till tender; drain; mash with butter, cream cheese and salt and pepper to taste till you get a mashed potatoes texture.) GLUTEN FREE: Make sure beef broth is gluten free. NUTRITION: 470 Calories; 38g Fat; 23g Protein; 11g Carbohydrate; 2g Dietary Fiber; 142mg Cholesterol; 102mg Sodium. Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non- Fat Milk; 6 1/2 Fat.
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