Instructions: TWO-FOR-ONE: Slice the roast diagonally into thick pieces for the first night and serve with rice or potatoes. For the second meal, cut the meat into 3/4-inch pieces and reheat with the mushrooms and more crushed tomato. Toss with cooked pasta, and youve got a delicious, no-fuss pasta dinner.

1. Remove stems from fresh mushrooms. Quarter the shiitakes. Quarter the portobello and cut into 1/4-inch-thick slices. Dry mushrooms: shake clean in a strainer/sieve.

2. Combine fresh and dried mushrooms, sun-dried tomatoes, onion, 1/2 cup crushed canned tomatoes, and fresh thyme in the bowl of the slow cooker and toss.

3. Sprinkle the entire surface of the meat with salt and pepper; place on top of the vegetables. Pour the remaining 1/2 cup crushed tomatoes over meat and cook on low for 8 hours.

4. Remove pork from pot; allow to stand 5 to 10 minutes before cutting into 1/2-inch slices.

5. Serve mushroom ragout remaining in slow cooker with sliced pork.

Servings: 5.

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