Crock Pot Cranberry Dijon Pork Roast
2 T. butter
1 (2 to 3-lb.) boneless pork roast
1 (1.3 oz.) envelope golden onion dried soup mix
1 16-oz. can jellied cranberry sauce
2 t. Dijon-style mustard
Melt butter in 12-inch skillet until sizzling; add pork roast. Cook over medium-high heat, turning occasionally, until browned. Place in slow cooker. Sprinkle with dried soup mix. Spread cranberry sauce over dried soup.
Cover; cook on low heat 4 to 6 hours or until roast is fork tender.
To serve, cut meat into slices. Stir mustard into sauce; serve over meat.