Pork Roast and Cranberry Dressing

  • 1 1/2 cups frozen chopped onions
  • 2 stalks celery, chopped
  • 1 3-pound boneless pork shoulder roast
  • 2 tablespoons Montreal steak seasoning
  • 1 can (16-ounce) whole cranberry sauce
  • 1/2 cup dry white wine
  • 1 cup vegetable broth
  • 1/4 cup butter
  • 1 box (6-ounce) pork stuffing mix
  • 3/4 cup sweetened dried cranberries

In a 5-quart slow cooker, combine onions and celery. Sprinkle roast with steak seasoning; place on vegetables in slow cooker. In a medium bowl, stir together cranberry sauce and wine until combined. Spoon over roast in slow cooker.

Cover and cook on Low heat setting for 5 to 6 hours.

Transfer roast to a cutting board; let rest for 10 minutes before slicing.

Meanwhile, in a medium saucepan, over high heat, bring vegetable broth and butter to a boil. Stir pork stuffing mix and dried cranberries into pan. Cover and remove from heat. Let sit for 5 minutes, then fluff with a fork.

To serve, mound some stuffing on center of plate. Spoon a portion of celery, onions, cranberries, and accumulated juices from slow cooker over stuffing. Top with sliced roast.

  • Yields: 6 servings
  • Preparation Time: Prep 15 minutes Cook 5 to 6 hours (Low) Stand 15 minutes
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