Pork Roast With Curry and Chinese-Style Vegetables

Trim excess fat from roast; cut to fit into crockery cooker, if necessary. Combine salt and 1/2 teaspoon of the curry powder; rub into roast. Brown roaston all sides in hot oil. Place roast on a rack or on a piece of crumpled foil in crockpot. Combine mushroom soup and remaining 1 1/2 teaspoons curry powder; pour over the pork roast.

Cover and cook on LOW setting for 8 to 10 hours. Remove roast to a serving platter and keep warm. Pour juices into a saucepan; skim off excess fat. Bring juices to a boil on the stovetop; simmer for 15 minutes. Blend cold waterslowly into flour, stirring until smooth; stir into juices. Cook and stir until thickened; serve with hot cooked vegetables, hot cooked rice, and the pork roast.

Makes 8 servings.

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