Recipe of the week: Pork roast with plum sauce

How about another slow cook recipe for this week?

I cannot say it enough; the crock pot is my go-to option on dance night. When we signed up for ballet, I made a silent vow to myself that we would not succumb to the ease and convenience of take out, and I am happy to report that, with only one exception, we have avoided all drive-thru windows.

Pork Roast with Plum Sauce

1 3 1/2 - 4 pound boneless pork shoulder roast
1 large onion, sliced
1 1-ounce envelope onion soup mix
1 18-ounce jar plum preserves
1/4 cup chicken broth
2 tablespoons Dijon-style mustard
1 tablespoon quick-cooking tapioca
3-4 cups hot cooked rice

1) Trim fat from meat. If necessary, cut meat to fit into a 3 1/2 or 4 quart slow cooker. Set aside. In cooker, place onion. Add meat; sprinkle with onion soup mix.

2) For sauce, in a medium bowl combine plum preserves, chicken broth, Dijon mustard and tapioca. Pour over mixture in cooker.

3) Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.

4) Transfer meat and onion to a service platter. Skim fat from sauce. Spoon some of the sauce over meat and onion. Serve with hot cooked rice.

Ok, granted, this is hardly a low-cal meal, what with the 18 ounces of plum preserves, but it makes for a delicious dinner.