Slow Cooker Tuesday ~ Week 1 {Cranberry Pork Roast}

Today I begin my fifth recipe series! It 's hard to believe that it was two years ago that I had my post-holiday meltdown that prompted Soup On Tuesday. Since then we've had Salad On Tuesday, Bread On Tuesday, and Fruit On Tuesday. 

I enjoy doing recipe series. Not only does it provide some structure to my blog twice yearly, but it's also a great time to try some new recipes! Are any of you like me? I love to cook, but sometimes find myself in a rut of cooking the same things, either out of habit or because I did not plan ahead. A series gives me the impetus to shake up the dinner menu!

This winter's series is Slow Cooker Tuesday. For the next twelve weeks, I'll be sharing some of our tried-and-true recipes, and I will also be delving into my sources to find new crock pot meals. 

I must confess that I am kind of picky about slow cooker meals. Too often, they are mushy. Or the individual ingredients lose their distinctive flavors. And you won't see any cream-of-whatever soups in the recipes I share. (Does that make me a snob? I hope not.) But it's helpful to have a few delicious crock pot meals in your repertoire for days when your daughter has her piano lesson or you have errands to run or you just want that comforting feeling that dinner has been taken care of while you do something else. 

***

Maybe you have a can of cranberry sauce in your pantry leftover from the holidays. (Or you're like me and have to buy a can.) I can think of no better use for it than this recipe for Cranberry Pork Roast that we enjoyed last weekend. It was savory and slightly sweet with a yummy sauce, and all four of us loved it. In fact, we ate it on Saturday and planned Monday night's meal around the leftovers! 

The next time I make this, I will leave it in the crock pot for a slightly shorter time. The longer time did not affect the flavor, but the roast was difficult to slice and thus made a sloppier presentation. (And we bloggers know that presentation counts, don't we? ~smile~)

Recipe from Fix-It and Forget-It Cookbook Ingredients:  2 1/2 to 3-lb. boneless pork roast 16-oz. 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 teaspoon salt Directions: Place roast in slow cooker. Combine cranberry sauce, sugar, cranberry juice, mustard, and cloves. Pour over roast.  Cover. Cook on Low 6-8 hours, or until meat is tender. Remove roast and keep warm..  Skim fat from juices. Measure 2 cups, adding water if necessary. Pour into saucepan. Bring to boil over medium 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.

Do you ever rely on slow cooker recipes on busy days?