Instructions: Melt butter in 12-inch skillet until sizzling; add pork roast. Cook over medium-high heat, turning occasionally, until browned. Place in slow cooker. Sprinkle with dried soup mix. Spread cranberry sauce over dried soup. Cover; cook on low heat 4 to 6 hours or until roast is fork tender. To serve, cut meat into slices. Stir mustard into sauce; serve over meat.

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