Put roast in baking pan. Mix first 3 ingredients and pour over roast. Bake covered at 275 degrees for 2½ hours. Remove roast and slice.

Thicken juices with a thick slurry of cornstarch and water for gravy. Can add potatoes and carrots at beginning of baking time for a complete meal.

Brown and drain sausage. Separate crescent rolls and place on ungreased 12” pizza pan, with points to center. Press all over to cover pan and up sides to form the crust.

Spoon sausage over crust, then hash browns, then cheese. Beat eggs, milk, salt and pepper and pour over cheese.

Bake until golden brown at 350 degrees for about 25 minutes.

In a saucepan, combine the soy sauce, water, brown sugar and molasses; bring to a boil. Remove from heat and allow to cool. Pour into a shallow glass container or large Ziplock bag; add pork chops and turn to coat. Cover or seal and refrigerate for 8 hours or overnight.

Drain pork chops, discarding marinade; place chops in a shallow ungreased baking pan. Cover and bake at 375 degrees for 30 minutes.

Meanwhile, in a saucepan, combine sauce ingredients. Bring to a boil, stirring until smooth. Brush over both sides of the chops. Return to oven and bake, uncovered, 30 minutes longer.

In a large zip-shut plastic bag, combine the first eight ingredients. Add roast; seal and turn to coat. Refrigerate overnight, turning bag several times.

Remove roast from bag and place in roasting pan; pour marinade over roast. Cover and bake at 325 degrees for 2 to 2-½ hours or until a thermometer reads 160. Let stand 15 minutes before slicing. 6-8 servings.