Cranberry Pork Roast

I can't take credit for this yummy dish (Thanks Michelle), but it is dang tasty!

Cranberry Pork Roast

2-3 lbs. boneless rolled pork loin
1 can jellied cranberry sauce
1 cup sugar
1 cup cranberry juice
1 tsp dry mustard
2 T corn starch
2 T cold water

Place pork loin in crock pot. In bowl, mash cranberry sauce, sugar, juice and mustard. Pour over pork. Cover and cook on low for 6 to 8 hours or until meat is tender.
After pork is cooked, measure 2 cups of liquid, heat and add combined cornstarch and water. Cook until thickened. Season with a little salt. Serve with meat. (This is great with mashed potatoes!!)

Simple BBQ Sauce (Amy)

2 cups ketchup
1 cup brown sugar
1 medium onion sliced
½ tsp chili powder
¼ tsp cayenne pepper
¼ tsp paprika
½ tsp salt

Mix all together. Pour over 4 to 8 chicken breasts in a crock pot. Cook for 6 hours on low. Serve over rice or shred the meat and serve as BBQ chicken sandwiches. (This is also fantastic with pork, I use the shoulder, and served with Hawaiian rolls)

Three Bean and Pork Crock Pot Chili (Amy)

1 chopped onion
2 medium garlic cloves, minced
1 cup carrots, chopped
1 tablespoon chili powder, medium-hot
1 tsp dried oregano
1 chipotle pepper in adobo sauce, chopped
½ teaspoon table salt
½ teaspoon black pepper
2 pounds lean pork tenderloin, cut into 1-inch chunks
15 oz canned black beans, drained and rinsed
15 oz canned kidney beans, drained and rinsed
15 oz canned pinto beans, drained and rinsed
29 oz canned diced tomatoes, with green pepper, celery and onion, undrained
6 oz canned tomato paste

Combine onion, garlic, carrots, chili powder, oregano, chilies, salt and pepper in a 5-quart (or larger) slow cooker. Stir. Add remaining ingredients. Stir again. Cover and cook at HIGH setting for 6 to 8 hours. Yields about 1 cup per serving. (Note: Start the chili at a HIGH setting so the ingredients quickly reach a safe temperature. You can reduce the heat to LOW after 3 to 4 hours, if you prefer.)

Ribs (Emily)

Sprinkle with salt & pepper and then put them on a rack under the broiler for 4 to 5 minutes on each side (so they’re browned.) Put them in a crock pot and slather them with whatever BBQ sauce you like and let them cook all day. If you have 9 hours, start them on high heat for the first 3 or 4 hours, then reduce to low heat for the remaining time. If you only have 6 hours, cook them on high heat the entire time. Turn the pieces a couple of times in the crock pot.

Pot Roast

1 3 lb boneless chuck roast
1 tsp salt
¼ tsp pepper
¼ tsp garlic powder
1 onion, thinly sliced
3 bay leaves
3 or 4 beef bullion cubes, crushed
2 garlic cloves, crushed
1 (10 ¾ ounce) can condensed cream of mushroom soup
½ cup Chardonnay

Sprinkle roast on all sides with salt, pepper and garlic powder. Using a skillet over high heat, sear roast until brown in oil. Place roast in a crock pot and layer onions, bay leaves, crushed bullion cubes, garlic and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all the ingredients. Cook on low setting for 8 hours.