Slow Cooker Cranberry Pork Roast Recipe
Perfect for those busy days, this Slow Cooker Cranberry Pork Roast is a savory one-dish meal that makes a great dinner. Load it all into your slow cooker and hours later dinner is ready and waiting for you. The pork falls apart and the cranberry gravy is super flavorful over the potatoes…simply scrumptious.
Using your slow cooker is almost like someone else made you dinner. You put it all together in the morning and forget about it, but at dinner time…wow! It smells great in the kitchen and all you have to do is thicken the gravy and dish it up. The savory flavors of the pork and potatoes pair oh-so nicely with the sweetness of the cranberry sauce and apricots. Once you remove the potatoes and pork from the slow cooker, you’ll be left with some nice little bits in the gravy. Broken chunks of potato, pork, and onion; some people strain them out, but I leave them in to keep it interesting.
Load your slow cooker
Insert a slow cooker liner if you have one, which I highly recommend using for a quick clean-up after dinner. It’s optional, though. First, load the peeled and cubed potatoes into the slow cooker, then put the meat on top of the potatoes. Now the fun part.
In a blender or food processor, combine the rest of the ingredients and pour over the top of the meat. This becomes your gravy, which is made up of cranberry sauce, a drained can of apricots, an onion (I love cooking with onions!), dried apricots, dry mustard, salt and pepper. Cover and cook on low for about 6 hours. While it’s cooking, go about your amazing day.
Finish up the gravy
Remove the meat and potatoes from the slow cooker and place in a serving dish. Cover the dish with foil to keep it warm. Meanwhile, pour the juices from the slow cooker into a saucepan. Heat to medium and thicken the gravy with a cornstarch and water mixture. Let the gravy simmer for a few minutes to let the cornstarch do it’s magic getting thick and bubbly. Lastly, pour the gravy into a gravy boat and pour whatever’s left over the sliced pork roast. Now somebody, please go ring the dinner bell, I’m hungry!
It took all I had to slice this roast, because it kept trying to fall apart on me. The meat was so moist, and the spuds were great in that gravy. Really a delicious meal.
Slow Cooker Cranberry Pork Roast
- 5- to 6-quart slow cooker
- 4-5 medium potatoes, peeled and cubed
- 3 lb. boneless pork roast (like a single top loin)
- 16 oz. can whole cranberry sauce
- 15 oz. can apricot halves in light syrup, drained
- 1 medium onion, chopped
- 1/4 cup snipped dried apricots
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. dry mustard
- 1 Tbsp. cornstarch
- 1 Tbsp. water
- Insert slow cooker liner if you have one. (optional)
- Place potatoes in the slow cooker, then place the meat on top of the potatoes.
- In a blender or food processor, combine cranberry sauce, apricot halves, onion, dried apricots, salt, pepper, and dry mustard. Mix until nearly smooth, but it's ok if it's still a little chunky. Pour over pork.
- Cover slow cooker and set on LOW for 6 hours. Remove cooked meat and potatoes to a serving dish and cover to keep warm.
- Transfer the juices from the slow cooker to a sauce pan. Mix together cornstarch and water, then add to the juices. Cook on medium heat until thickened and bubbly, approx. 3-5 minutes. Pour into a gravy boat, pour any remaining gravy directly over sliced roast. Enjoy!
Don’t forget dessert. If you didn’t get enough cranberries with this meal, try my Layered Cranberry Cheesecake Dessert. Feel like a little chocolate instead? I’ve got you covered…try my Chewy Gooey Walnut Brownies, better yet, try them with the Macaroon Brownie Topping.
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