Pork Roast with Mushroom Gravy | America's Test Kitchen

Ingredients

• 1 (4- to 5-pound) boneless pork shoulder roast , fat trimmed to 1/8 inch thick (see note)
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons dried sage
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 onion , peeled and halved
• 20 ounces cremini or white mushrooms , quartered
• 1 cup low-sodium chicken broth
• Water
• 1 bay leaf
• 2 tablespoons all-purpose flour