Hmmm, it feels like a slow cooked pork roast kind of day.
1 3-5 lbs boneless pork roast
1 (15 ounce) can whole berry cranberry sauce
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 (I am using a stalk from my plant out back)
4 large carrots, peeled and sliced into 2 inch pieces
2 stalks of celery, sliced into 2 inch pieces
1 onion cut into wedges
Put the carrots, celery, and onion on the bottom of your crockpot. (Since I am using a stalk of rosemary, I am going to place the whole stalk in the bottom of the crock pot with the veggies instead of crushing the leaves.)
Next, put the boneless pork roast in the crockpot.
In a small bowl, whisk together all remaining ingredients until well-blended.
Pour sauce mixture over pork.
Cook on low for 7 to 8 hours or on high 4 to 6 hours.