Crock Pot Pork Roast

1 (3 lb) pork roast, I prefer neck roast or butt
6 medium carrots (peeled and cut into thick chunk slices)
3 cups water (1 cup per lb of meat)
3 italian bouillon cubes (chicken can be substituted, need 1 cube per cup of water, chicken broth can also be substituted)
1 (12 ounce) jar apricot jam (or homemade freezer jam works well too)

1 Microwave water and bouillon cubes together until cubes have dissolved. Turn Crock pot onto high. Place pork roast into bottom of crock pot and add bouillon water over top.
2 Place peeled and cut carrots into the bouillon in the crock pot, cover and cook for 4 to 5 hours. 1/2 hour to 1 hour before you are ready to eat add the jar of apricot jelly over the pork roast, cover and continue to cook.
3 Serve with rolls and a salad.
4 The apricot flavoring makes the carrots more like a dessert than a vegetable.