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Ingredients
2 1/2 Pound boneless roast
16 Ounce can cranberry sauce (whole or jellied)
1/2 Cup brown sugar
1/2 Cup orange juice
1 Teaspoon dry mustard
1/4 Teaspoon ground cloves
2 Tablespoons cornstarch
2 Tablespoons water
Instructions
Mix cranberry sauce, sugar, orange juice, cloves and dry mustard. Pour over roast. Cook on Low for 6 to 8 hours or High for 4 hours. Measure 2 tablespoons water and mix in cornstarch. Add to drippings. Bring to boil on the stove. Cook and stir till thickened.