Crock Pot Pork Roast

• 1 (3 lb) pork roast, I prefer neck roast or butt
• 6 medium carrots (peeled and cut into thick chunk slices)
• 3 cups water (1 cup per lb of meat)
• 3 italian bouillon cubes (chicken can be substituted, need 1 cube per cup of water, chicken broth can also be substituted)
• 1 (12 ounce) jar apricot jam (or homemade freezer jam works well too)

1. Microwave water and bouillon cubes together until cubes have dissolved. Turn Crock pot onto high. Place pork roast into bottom of crock pot and add bouillon water over top.
2. Place peeled and cut carrots into the bouillon in the crock pot, cover and cook for 4 to 5 hours. 1/2 hour to 1 hour before you are ready to eat add the jar of apricot jelly over the pork roast, cover and continue to cook.
3. Serve with rolls and a salad.
4. The apricot flavoring makes the carrots more like a dessert than a vegetable.

pork roast, carrots, water, italian bouillon, apricot

Taken from www.food.com/recipe/crock-pot-pork-roast-114733 (may not work)