Slow Cooker Cranberry Pork Roast
A one-dish savory meal of pork roast and potatoes with a sweet cranberry/apricot gravy.
Yield: 10 people
Calories: 398kcal
Equipment
- 5- to 6-quart slow cooker
Materials
- 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
Instructions
- 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!
Nutrition
Calories: 398kcal