Roast Pork
These come from the Rival Crock Pot Cookery Cookbook!

1 (3 to 4 lb) pork loin roast, well trimmed
Kitchen Bouquet
Garlic salt
salt and pepper
3 to 4 sweet potatoes or baking potatoes, whole (peeled or unpeeled)

Brush pork roast well with Kitchen Bouquet. Sprinkle with garlic salt, salt and pepper. Place potatoes in bottom of Crock-pot. Place roast on "rack" of potatoes. Cover and cook on high setting for 2 hours and then turn to low setting for 2 to 3 hours or cook entire time on low setting for 5 to 7 hours.

America's Favorite Pot Roast

3 and 1/2 to 4 lb. boneless pot roast
1/4 cup flour
2 tsps. salt
1/8 tsp. pepper
3 carrots, pared,sliced lengthwise and cut into 2 inch pieces
2 small onions
1 stalk celery,cut into 2 inch pieces
1 jar(2 oz.) mushrooms,drained or 1/4 cup mushroom gravy
3 Tbsp. flour
1/4 cup water

Trim all excess fat from roast, brown and drain if using chuck or another highly marbled cut of beef. Combine 1/4 cup flour, salt and pepper. Coat meat with the flour mixture. Place all vegetables except mushrooms in the crock pot and top with roast(cut roast in half, if necessary to fit easily) Spread mushrooms evenly over top of roast. Cover and cook on low setting for 7 to 10 hours. If desired, turn to high setting during last hour to soften vegetables and make a gravy. To thicken gravy, make a smooth paste of the 3 Tbsp flour and the water amd stir into the crock pot. Season to taste before serving.

Makes 4-6 servings(about 3 and 1/2 quarts)