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Slow Cook Autumn Pork and Potatoes

4 to 6 baking potatoes, quartered
2 to 4 pound pork roast
½ cup hot water
¼ apricot preserves
1 envelope of dry onion soup mix
½ teaspoon ground cinnamon
½ teaspoon garlic powder
¼ teaspoon ground red pepper

Place potatoes in bottom of crock-pot, place roast on top of potatoes.

Mix hot water and preserves in a large measuring cup, stir in soup mix, cinnamon, garlic, and pepper.

Pour soup mixture over roast.

Cover and cook on low 8 to 10 hours.

 

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