These are from my Betty Crocker Crock Pot cookbook.

The frist is actually for Pork chops, but I think I have used it for Pork Roast.

6 boneless Pork chops
1 cup cranberry-orange sauce
1/2 c. seedless red raspberry preserves
1 teaspoon quick-cooking tapioca
1 teaspoon finely shredded lemon peel
1/4 teaspoon ground cardamom

In 1 3.5 or 4 qt. crock cooker place pork

For sauce, in small bowl combine, cranberry sauce, raspebbery preserves, tapioca, lemon peel and cardamom. Pour over meat.

Cover. Cook on low 7-8 hours or high 3.5-4 hours.

This is more for a party...Sausage Pizza Dip

1 lb bulk Italian sausage
1 sm onion, chopped
2 gloves garlic, minced

1 15 oz. can tomato sauce
1 7 1/2 oz can tomatoes, cut up
1/2 of a 6 oz can tomoato paste
2 tsp oregano
1 1/2 teaspoons basil
1 teaspoon sugar
1/8 teaspoon ground red pepper

1/2 c chopped olvies
2 tablespoons grated Parmesan cheese

In large skillet cook sausage, onion and garlic til meatis brown and onion is tender; drain

In 3.5 or 4 quart cooker, combine sausage mixture, tomato sauce, undrained tomoatoes, tomoato paste, oregano, basil, sugar, red pepper. Still together. Cover. Cook on low heat 6-8 hours or high heat 3-4 hours.

Stir inolvies. Spkinkle with cheese. Serve with desired dippers (breadsticks, mozzarella sticks, veggies, etc.)

I think when I made that one, I actaully embellish and put more "pizza" toppings in the dip.