3-4poundspork butt roastalso known as a Boston butt roast
1tablespoonminced garlic
1teaspoondried thyme
1teaspoondried sage
2teaspoonssea salt flakes
1teaspoonpepper
3-4 cups white or cremini mushroomssliced
1largewhite onionpeeled and cut into quarters
1 1/2cupschicken broth
2bay leaves
Instructions
Pat the pork butt roast dry with paper towels. Place in the bottom of your slow cooker.
Take thyme, sage, minced garlic, salt and pepper and sprinkle onto the roast in an even layer.
Arrange the mushrooms and onions around the roast in an even layer. Pour the chicken broth into the bottom of the slow cooker.
Place the lid on top and cook the roast on low for 7-8 hours.
To make the mushroom gravy, transfer the roast to a serving platter and cover with foil to keep hot. Remove the bay leaves and if wanted, the large pieces of onion ( I leave them in though.)
Whisk together 2 tbsp of cornstarch with 1/3 cup of water. Slowly whisk into the mushroom mixture in the bottom of the crock pot until it's smooth and creamy. You may not have to use all of the mixture, just add enough to bring it to the desired consistency.
Slice the roast and serve with the gravy on top.
Notes
Nutritional data will vary based on the size of roast and brand of ingredients used.You can cook a larger roast if wanted for this recipe as well. Leftovers are great!