Hey friends! Today I’m going to share with you a gem of a recipe that’s become my weeknight warrior:

Slow Cooker Balsamic Pork Roast. There’s something about the tangy, sweet depth of balsamic vinegar that takes a simple pork roast to new heights of deliciousness.

And let’s not forget the absolute bliss of coming home to the aroma of a ready-to-eat dinner, wafting through the house like a personal welcome from your very own chef.

Admittedly, the origins of my love affair with this dish began on a particularly crazed weekday, when the thought of standing by the stove seemed like a Herculean task.

It was then I discovered the power of the slow cooker, and how it could produce the most tender, flavor-packed roast without my constant attention.

It’s perfect for anyone who loves the idea of a set-it-and-forget-it dinner that feels indulgent yet is super easy to pull together.

Roasted veggies always make a faithful sidekick to this balsamic beauty — I’m talking sweet potatoes, carrots, and maybe a little broccoli or brussels sprouts if you’re feeling green.

Honestly, it’s also heaven just piled on a bed of fluffy mashed potatoes or alongside a creamy risotto to soak up that delectable sauce.

Slow Cooker Balsamic Pork Roast

 

Ingredients

– 2 to 3-pound boneless pork loin roast
– Salt and freshly ground black pepper, for seasoning
– 1 tablespoon olive oil
– 4 cloves garlic, minced
– 1/2 cup balsamic vinegar
– 1 cup chicken broth
– 2 tablespoons dark brown sugar
– 1 teaspoon dried thyme
– 1 tablespoon soy sauce
– 1 tablespoon Worcestershire sauce

Directions

1. Season the pork loin roast generously with salt and pepper on all sides.

2. In a large skillet, heat the olive oil over medium-high heat. Brown the pork roast on all sides until a nice crust forms, which should take about 2-4 minutes per side.

3. Transfer the browned pork roast to your slow cooker.

4. In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about a minute until fragrant but not burnt.

5. Pour in the balsamic vinegar to deglaze the pan, scraping the browned bits off the bottom with a wooden spoon.

6. Add the chicken broth, brown sugar, thyme, soy sauce, and Worcestershire sauce to the skillet. Stir well to combine and dissolve the sugar.

7. Pour this flavorful liquid over the pork roast in the slow cooker.

8. Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the pork is tender and shreds easily with a fork.

9. Once cooked, let the pork rest for a few minutes before slicing or shredding, then drizzle with the cooking juices, and serve warm.

Variations & Tips

– If you’re not a fan of thyme, feel free to swap it out for rosemary or your favorite herb.

– Want a slight kick? Toss a pinch of red pepper flakes into the sauce for a bit of heat.

– To thicken the sauce into a glaze, remove the pork and keep it warm. Then, pour the sauce from the slow cooker into a saucepan and simmer until reduced by half.

– To keep it low carb, skip the brown sugar and use a sugar-free sweetener of your choice.

– Meal prep tip: Make it on Sunday, and you’ve got protein ready to be turned into sandwiches, salads, or served with different sides for a quick meal throughout the week. Enjoy!

Source: cooktopcove.com