Heat a skillet over medium-high heat and coat with non-stick spray.
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 the Philadelphia cooking creme. Pour over the roast and vegetables.
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. YUM!