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CheetahGirl · 03-17-2009, 09:00 PM

This is super simple and super delicious! It's a keeper for sure.

3 - 4 pound pork roast
1 onion, sliced
1 can whole cranberry sauce
1 cup french dressing.

Trim excess fat from pork roast and place in bottom of slow cooker.

In a medium bowl, combine onions, cranberry sauce and french dressing. Pour over pork roast.

Cook on low for 5 - 6 hours.

Can add quartered red potatoes to pot if desired.

John-D · 03-18-2009, 09:04 PM

I have one thing to say to this.....

DROOL

Marty too · 03-31-2009, 11:13 AM

Well, we tried it. Can't say it was the most exciting meal I (we've) ever had but wasn't that bad either. Not sure if we used the wrong "something" for the juice was very watery. Not that good to be used as a gravy. We'll just have to take another look at what we did or didn't do to make it better for us.

However, thanks for the receipt.

Marty

John-D · 03-31-2009, 12:37 PM

The only problem with posts like yours Cat Lady is that the drool on the keyboard makes it hard to type

I'm am going to try this, Likely soon

CheetahGirl · 04-06-2009, 12:01 AM

Hey Marty,

Sorry your results seemed to fall short for you. It's a pretty simple recipe so it's hard to imagine you did anything wrong. I suppose the "sauce" is a bit on the thin side, but that's never bothered us. My nephew, who is a pretty picky eater, loves this recipe. Probably just a matter of differing tastes.

John, let us know what you think when you try it.

Marty too · 04-06-2009, 12:13 PM

CheetaGirl, we're going to try it again, so it's not to say we didn't like it. Just came out different then what we expected. Maybe to thicken the juice a bit so I (we) don't find the cranberries mixed in with the peas or corn that's setting next door on the plate.

Will be interested in what John has to say about it also.

Marty

danes-on-tour · 04-06-2009, 12:31 PM

Quote:

Originally Posted by CheetahGirl

3 - 4 pound pork roast
1 onion, sliced
1 can whole cranberry sauce
1 cup french dressing.

What are the chance that you would UPS a slice of this over to Denmark? That sure sounds good!!!!

CheetahGirl · 04-06-2009, 05:16 PM

Quote:

Originally Posted by Marty too

Maybe to thicken the juice a bit

A bit of cornstarch usually works well to help thicken a sauce without changing the taste. Just disolve 1 or 2 tbs in an equal amount of water. Then stir it into the sauce and let cook for awhile to thicken.

Henrik, too bad we weren't at Quartzsite at the same time this year. I think we just missed each other. I had some of the pork roast leftovers in the freezer - though our nephew who was visiting us at the time, finished them off before we left Quartzsite.

Marty too · 04-09-2009, 11:38 AM

Cheetagirl: I'm not the "main" cook around this place----BUT----I do get to add a comment now and then. I had corn starch or non-rising flour (like my Mom use to use back in the olden times) to do the trick.

Good grief, just noticed two words spell't the same with two different meanings. Good old american english huh?

Marty