Ingredients:

• 3–4 lb pork shoulder or pork butt roast

• 1 tablespoon olive oil

• 1 packet onion soup mix

• 1 (10.5 oz) can cream of mushroom soup

• 1 cup beef broth

• 1 small onion, sliced

• 3 cloves garlic, minced

• 1 teaspoon paprika

• ½ teaspoon black pepper

• ½ teaspoon salt (optional)

• ½ teaspoon thyme

• 2 tablespoons cornstarch + 2 tablespoons water (for thickening, optional)

• Chopped parsley for garnish

Instructions:

1. Sear the roast (optional but flavorful):
   Heat olive oil in a skillet over medium-high heat. Sear the pork roast on all sides until golden brown.

2. Layer the ingredients in the crock pot:
   Place sliced onions and minced garlic on the bottom of the slow cooker. Set the seared pork roast on top.

3. Make the smothered sauce:
   In a bowl, whisk together onion soup mix, cream of mushroom soup, beef broth, paprika, black pepper, salt, and thyme. Pour this mixture over the pork roast.

4. Slow cook to perfection:
   Cover and cook on Low for 8–9 hours or High for 4–5 hours, until the pork is fall-apart tender.

5. Thicken the gravy (optional):
   Remove the roast and whisk in the cornstarch slurry to the crock pot juices. Cook on High for 10–15 minutes until thickened.

6. Serve:
   Slice or shred the pork, then ladle the rich smothered gravy over the top. Garnish with chopped parsley.