Slow-Cooker Cranberry Pork Roast
- Yield 4 to 6 servings
Here's a pork roast dinner that comes together easily in a Crock Pot and stars a cranberry-mustard gravy, perfect for topping mashed potatoes.
- 1 boneless rolled pork roast (2 1/2 to 3 pounds)
- 1 (16-ounce) can jellied cranberry sauce
- 1/2 cup sugar
- 1/2 cup cranberry juice
- 1 teaspoon dry mustard
- 1/4 teaspoon ground cloves
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1/2 teaspoon salt
- Place pork roast in a slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low for 6 to 8 hours or until meat is tender. Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary, and pour into a saucepan. Bring to a boil over medium-high heat. Combine the cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork. Gravy is delicious over mashed potatoes.
Recipe courtesy of the Wisconsin State Cranberry Growers Association