1 pack dry onion soup mix
canned cranberry sauce
roast (this one was about 1.5lbs)
2Tbsp corn starch or flour (not pictured)
Sprinkle the soup mix in the bottom of your slow cooker & place roast on top. Flip the meat so that it's coated. Break up cranberry sauce. Put in the sauce & water.
Cook on low for 6-8 hours or on high for 3-4.
Turn slow cooker off. Take roast out of slow cooker. Create a roux by whisking the corn starch with some of the sauce left in the slow cooker.
Pour the roux in the slow cooker & whisk it with the remaining sauce. Slice meat & place back in sauce.
|Honestly, the meat is so tender, you don't have to cut it with|
a knife. This was the result of trying to pick it up from the plate
with a fork!