APPLE CRANBERRY POT ROAST

INGREDIENTS
     3 POUNDS BONELESS POT ROAST
     1 WHOLE SHALLOT, PEELED AND SLICED
     5 CLOVES GARLIC
     1 SPRING ROSEMARY, MINCED
     1 CUP RED WINE
     1 WHOLE APPLE, DICED IN 1/2 CUBES
     1 CAN WHOLE CRANBERRY SAUCE
     1 TABLESPOON DIJON MUSTARD
     1 TABLESPOON VEGETABLE OIL
     1 TEASPOON SALT
     1/2 TEASPOON FRESHLY GROUND PEPPER

PREPARATION
COMBINE ALL INGREDIENTS EXCEPT THE ROAST IN A SLOW COOKER AND STIR.  ADD THE ROAST AND SPOON SOME SAUCE ON TOP.  COVER AND COOK ON LOW FOR 8-10 HOURS. HALFWAY THROUGH, TURN THE MEAT OVER AND COAT WITH SAUCE.

REMOVE MEAT FROM POT AND SHRED OR CUT INTO PIECES.  TURN SLOW COOKER ON HIGH FOR 5-10 MINUTES TO THICKEN SAUCE.  RETURN MEAT TO THE POT, MIX WITH SAUCE AND SEASON WITH SALT AND PEPPER TO TASTE.

SERVES 4