To Die for Crock Pot Roast

This recipe is compliments of Slow Cooker Magazine

Review: I love to make this roast any morning I have a busy day ahead of myself. It can be a bit salty, but over all the flavors are very good, and the left over juices serve as a fantastic gravy.

Served With: Mashed potatoes, and either corn, green beans, or salad.

Any Alterations to the Recipe: None made, though you can use a half packet of each seasoning for a less salty flavor

To Die for Crock Pot Roast
1 Beef or pork roast, any kind
1 Package of dried brown gravy mix
1 Package of dried Italian dressing mix
1 Package of dried ranch dressing mix
1/2 Cup of water

Step 1: Place beef roast in crock pot
Step 2: Mix together dried mixes in a bowl and sprinkle over roast
Step 3: Pour the water around the roast
Step 4: Cook on low for 7-9 hours

Maple-Sage Roasted Pork Tenderloin

This recipe is compliments of "Cooking Light" in their November 2008 issue.

Review:I loved this pork roast, it had a subtle maple sage taste to it, and smelled delightful. The only problem was the house still smelled like maple the day after too!!

Served With: I served it with rosemary potato wedges and salad, both complimented it well, but my hubby did suggest trying mashed potatoes with it next time instead.

Any Alterations to the Recipe: I marinated the roast for 90 minutes rather than only 30.

Maple-Sage Roasted Pork Tenderloin
3 Tablespoons maple syrup
1/2 teaspoon crushed dried sage
1 1/2 teaspoon salt
3/4 teaspoon ppper
2 1/2 pound pork tenderloin
Cooking spray

Step 1: Combine the first 5 ingredients in a large zip-top plastic babg; seal and turn to coat. Marinate in refrigerator for 30 minutes.
Step 2: Pre heat the oven to 400 degrees
Step 3: Remove pork from bag. Place pork on a foil lined baking sheet coated with cooking spray. Bake at 400 degrees for 40 minutes or until a thermometer registers 155 degrees. Cover loosely with foil. Let stand 10 minutes before slicing.

A 3 ounce serving has 153 calories (24% from fat).