Add carrots to the bottom of a 5-quart slow cooker.
Add roast to slow cooker. In a large bowl, combine mushrooms, onions, Worcestershire sauce, rosemary, thyme, pepper, soup, and broth; pour over pork. Cover and cook on low for 8-10 hours or until meat is tender.
In a small sauce pan, bring 1 /12-2 cups of liquid from slow cooker to a boil.
In a small cup, combine cornstarch and water until smooth and add to sauce pan. Stir together until thickened.
Serve pork and vegetables with gravy. If desired, sprinkle french-fried onions on top.
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