My family enjoyed this recipe but didn't rave about it. I'll need to try it another day to see if they are more enthusiastic. Take the usual care when adding the dried rosemary- don't add more than called for. I defatted the cooking liquid and thickened it with cornstarch for a gravy. Quick and easy recipe.

Reviewed On: Nov. 2, 2008

Easy, simple and tasty. What more could you ask for? I use refried beans a lot in the morning so next time I will reduce the amount of garlic I use. But if I'm making it for dinner I will increase the jalapeno and add a little more cumin.

Reviewed On: Nov. 2, 2008

This is a good basic recipe that produces a mild-flavored, tender roast with plenty of sweet sauce. Originally the recipe appealed to me because it doesn't call for browing the roast. I don't like to go through the whole day smelling like I... well, fried a pork roast first thing in the morning. I found the recipe works best if I brown the roast first in hot oil. Happily, I like the flavors enough to keep using the recipe anyway. Here are the changes I've made to the recipe over the years. First I salt and pepper the roast and brown it in 2 Tbsp. hot oil. (This alleviates the mushy/flabby factor mentioned by another reviewer.) When putting the roast into the slow cooker, I add a few lemon slices and 1/2 a chopped onion, and I reduce the sugar to 1/4 cup. Then before serving, I squeeze half a lemon into the sauce to brighten it up. The lemon slices and juice at the end bring out the tart flavor of the cranberries, and cuts a little through the sweet cornstarch-y sauce. Overall a good recipe, and I make it at least once every year.

Reviewed On: Nov. 2, 2008