Recipe 'O the Day

I've been too busy to blog about anything fun we've done lately, not to mention that my camera is the biggest piece of garbage and has been taking totally crappy pictures. So, since I've been on a blogging break, I will post this yummy recipe that we made for Sunday dinner this past week. Normally, my "new recipe" finds are frowned upon...my kids would eat cold ceral or Ramen Noodles for any/every meal of the day if they could. However, all of them gobbled up this pork roast and asked for seconds. I will post the original recipe and then at the bottom note some changes that I made....

Apricot Pork Roast

1 medium pork roast
1 small jar (1/2 a pint or so) apricot jam
1 envelope onion soup mix
1/2 bottle Italian Dressing
1/2 cup soy sauce
Cook the pork roast in crock pot on high for about 3 hours. (Add a little water into the bottom of crock, season with salt and pepper) In a medium saucepan, sombine preserves, soup mix, dressing and soy sauce. Cook over medium heat until the glaze is well combined and the preserves are melted. Drain meat. Pour glaze over meat. Lower heat to low and cook another 2 hours. You may want to reserve some glaze to pour over the top at the time of serving. Cut meat and cover with leftover glaze.
*Erin's changes: I used a half a pint of apricot jam that hadn't set up, so it was a little runnier. Therefore, I didn't take the time to heat the jam, soup mix, Italian dressing and soy. I just cooked the roast for three hours, drained off theo water/fatty drippings, mixed everything else and dumped it over the roast. I let it cook for three more hours on low (while we were in church) and came home and shredded the meat and mixed the glaze from the crock into the meat. It was scrum-diddly-ump-tous.