Heat the olive oil in a large skillet over medium-high heat.
Salt and Pepper the roast on both sides. Place the roast in the skillet and sear on all sides. (about 1-2 min. per side) Quarter the red potatoes and onion. Add potatoes, onion and carrots to the bottom of a crock-pot. Place the seared pork roast on top.
In a bowl combine cream of chicken soup and garlic. Pour over the roast and vegetables. Top with the cubed cream cheese. Using kitchen string, tie a small bunch of fresh Thyme together and place in crock-pot.
Cover and cook on low for 6-8 hours. Once cooking is complete, remove Thyme and discard.
Cut roast into thin slices, serve over vegetables with the creamy sauce on top. Enjoy!
Notes
While it may seem like an unnecessary step to sear the pork roast, I highly recommend it to give the pork extra flavor throughout.