Cranberry Apricot Pork Roast

• 3 -5 lbs boneless pork roast, I usually use center cut loin but whatever boneless is OK
• 1 (15 ounce) can whole berry cranberry sauce, NOT jellied
• 1/2 cup apricot preserves
• 1/2 cup apple juice, can use cider
• 1 (1 ounce) envelope onion soup mix
• 1 tablespoon cider vinegar
• 2 teaspoons Dijon mustard
• 1/4 teaspoon ground cloves
• 1/4 teaspoon crushed dried rosemary
• 1 lb carrot, peeled and sliced (optional)

1. If using the carrots, place them on the bottom of your slowcooker.
2. Next, put the boneless pork roast in the slowcooker.
3. In a small bowl, whisk together all remaining ingredients until well-blended.
4. Pour sauce mixture over pork.
5. Cover and cook on low for 7-8 hours or until pork juices are no longer pink and tests done w/ thermometer.

pork roast, cranberry sauce, apricot preserves, apple juice, onion soup, cider vinegar, mustard, ground cloves, rosemary, carrot

Taken from www.food.com/recipe/cranberry-apricot-pork-roast-200468 (may not work)