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See??? I told you I had another crock pot meal for y’all. This Crock Pot Balsamic Pork Roast is off the chain easy and delicious!
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This tender and juicy pork roast in a sweet balsamic sauce had been cooking all day when I got home. My side door enters the kitchen of my new house… I didn’t even make it up the steps and could smell it before I opened the door!
I am not a morning person, but I waited until the morning to prepare the sauce before I left for work. All it took was FIVE minutes (if even that) to whip it together and throw it on top of the pork roast before leaving.
This is so tender, you won’t even need a knife; a fork will do just fine. If you’re looking for a hearty meal with minimum prep time, this recipe’s for YOU. Open up a can of green beans and whip up some potatoes and you’re DONE. Make the hubby do the dishes and kick back… ’cause he won’t know you threw this together in no time flat.
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Crock Pot Balsamic Pork Roast
- Prep Time: 5 mins
- Cook Time: 8 hours
- Total Time: 8 hours 5 mins
- Yield: 6 servings
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Pin RecipeDescription
5 minutes prep time is all it takes for this juicy pork roast with a sweet balsamic sauce prepared in your slow cooker!
Ingredients
- 1 (3 pound) boneless center cut pork roast
- 1 cup chicken broth
- 1/2 cup balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon Italian seasoning
- 1 teaspoon fresh minced garlic
Instructions
- Place pork roast in your slow cooker (fat side up). In a small bowl, whisk together remaining ingredients. Pour over the pork roast.
- Cook for 6-8 hours on low setting. Ladle balsamic sauce on top of roast before serving.
Notes
Adapted from Add a Pinch
Valerie | From Valerie's Kitchen says
This is one fabulous recipe, Amy! I’m all about Crock-Pot meals and this looks and sounds SO good. Pinning 🙂
Shannon says
This may sound like a ridiculous question, but can you use pork loin instead of pork roast?
Amy @ The Blond Cook says
Hi Shannon! I have never tried it but think it would be okay. I’d adjust cooking time if the weight of the pork loin is more or less than 3 pounds. Let me know how it turns out!
Shannon says
I definitely will! I laid the loin out today so I will be making it tomorrow! Thanks Amy!
Georg'Ann Scott says
Hi Shannon,
I bought a 3lb pork loin roast center cut to crock pot today and checking to see if you remember how long you cooked it on low setting? 8 hrs seems little long.
Thanks,
Georgie
April Tompkins says
The leaner the meat the meat the higher the temp and shorter time for trnderloin, long and slow for tougher meats as roadts, if that helps.
Fran says
I made this recipe for company tonight and thank goodness the weather caused them to cancel. The only thing I left off was the Worcester sauce. I cooked it low for 6 hours and although I falls apart, it tastes like what I’d imagine sawdust to taste like. It’s extremely dry even though there’s a ton of liquid in there. I put in in the fridge and hope some miracle can happen overnight. Otherwise it’s going into the trash. I can’t even imagine what I did that the others didn’t.
★
Leon Morrison says
This is, as advertised, DELICIOUS. Next time I will cook 6 hours instead of 8 hours as it shredded just removing it from the slow cooker. Super flavor. I added a balsamic glaze just before serving. I served it with mashed potatoes and green beans sautéed with strips of bacon. Try it, you’ll like it…
★★★★★
HG says
I added a bag of cut baby carrots when there is about 4 hours left of cooking. I’d be concerned about being too mushy for the whole 6-8 hours.
They turned out delicious.
Next time I’ll try some celery too about the same “size” and same amount of time
★★★★★
Nicole says
This was delicious and beyond easy, thank you! Will definitely be making it again.
★★★★★
Amy @ The Blond Cook says
Thanks so much, Nicole. So glad you enjoyed it!
Robin says
Can you cook it lime a roast with potato’s, carrots and other vegs?
Amy @ The Blond Cook says
Hi Robin! I’ve never cooked it with veggies. I personally wouldn’t like the balsamic flavor in my veggies. Let me know if you try it!
Shelly says
I made this recipe with a bone-in butt roast of same size. I added carrots, celery, and blushing belle potatoes. The carrots and celery tasted great. The potatoes were ok as rheir thin skin absorbed the balsamic flavor. I cooked on high for 4 hours and the roast was fork tender. I served it over a bed of wild rice. I thought it was delicious and so did my husband who raved about the flavor. This will be a go-to for guests, except I’ll boil the potatoes separately and make a cream sauce for them. Love this recipe!
★★★★★
Amy @ The Blond Cook says
That sounds delicious, Shelly! Thank you for sharing… so happy to hear you both loved it! 🙂
Babelguppy says
For anyone else wondering, I did this as a roast in the oven. It worked out really well. I took it out a couple of times and spooned the sauce over the roast. I also (mostly) precooked the potatoes and carrots and added them at the end (about 15-20 min to go) so they didn’t soak up as much water/sauce.
Amy @ The Blond Cook says
Sounds delicious… thanks for sharing! 🙂
Carolyn says
How long did you roast it in the oven? And what temp?
Donna says
This is beyond fabulous! The best pork roast I have ever had. Company always races about this roast.
Amy @ The Blond Cook says
Thanks so much, Donna! Glad everyone enjoyed it! 🙂
Nancy says
What is the serving size – in regards to nutritional facts? Tks
Amy @ The Blond Cook says
The recipe calls for a 3 pound roast which yields approximately 6 servings. Hope you enjoy if you make it!
Cindy says
What are the pts per serving
Amy @ The Blond Cook says
Hi Cindy, I don’t have WW points available for this recipe. You can google “calculate points for recipe weight watchers” and there should be an online calculator available. Hope you enjoy!
Shoneth says
This was decadent! So flavorful! Served with mashed potatoes and green beans. The sauce made the side dishes taste even more divine!
Amy @ The Blond Cook says
Thanks so much, Shoneth! 🙂
Nancy Prendergast says
If I don’t have honey, would brown sugar be an appropriate substitute?
Amy @ The Blond Cook says
Hi Nancy, I’ve never used brown sugar so I can’t say for sure… sorry I can’t be of more help but I’ve always used honey in this recipe. Hope you enjoy if you make it! 🙂
Samantha says
Hi, would I be able to substitute the balsamic vinegar with apple cider vinegar?
Amy @ The Blond Cook says
Hi Samantha, I wouldn’t recommend it, but here is an article with how to substitute for balsamic vinegar by adding sugar to apple cider vinegar. Hope you enjoy! 🙂
Kyle Wilson says
Can you use this recipe with a bone in centre cut pork loin roast ? If so, do you have to cook it more or less time. Thank you
Amy @ The Blond Cook says
Hi Kyle, I’ve only tested this recipe with a boneless pork roast so I can’t say with certainty… hope you enjoy it if you make it! 🙂
Barbara Fischl says
Do you know what the conversion would be for the high setting rather than low 68 hours?
Amy @ The Blond Cook says
Hi Barbara, typically it’s around half the time of low heat so I’d try high for 3-4 hours instead of low 6-8 hours. I’ve never cooked this on high heat so I can’t say with certainty. Hope you enjoy it! 🙂
Margaret says
Made this yesterday and loved it!! Will make again
★★★★★
Amy @ The Blond Cook says
Thanks, Margaret… happy to hear you enjoyed it! 🙂
Maggie Wagoner says
Has anyone ever tried this Recioe using a beef English roast??? Or did I kust make a HUGE BOOBOO???
Jessica Good says
Easy and delicious
The meat was perfect-moist and fell apart!
★★★★★
Amy @ The Blond Cook says
Thanks so much, Jessica! So happy you enjoyed it! 🙂
John says
Making it for second time. It is so very good! This time I added sliced fresh mushrooms. Can hardly wait for it to finally cooking!
Thanks for a great recipe!
Amy @ The Blond Cook says
Thanks so much, John – Mushrooms would be a perfect addition to this pork roast… yum! 🙂
Megan says
I have made this it is delicious, however I recommend cooking it on low as opposed to high as the pork turns out more tender!
CHRISTINA says
I made this in the crock pot. Then we invited a few people over, and am doing a second one in the instant pot. Hoping it works out, it smells delicious!!
Diane says
I have a large oval croak pot and would like to use two two pound pork roasts.. since it is only a pound more, can I asssume cooking time would be about the same?
Amy @ The Blond Cook says
Hi Diane, I’ve only tested this recipe using a 3 pound pork roast, so I can’t say with exact certainty. Let us know how it turns out if you try!
Don Jovi says
Wow! So simple to prepare for but tastes like was more complicated with complex ingredients . All who sample rave on and on . Def a keeper! Thank you
★★★★★
Amy @ The Blond Cook says
Thanks so much, Don… so happy to hear you enjoyed it! 🙂
Mary says
Disappointing. Pork was very dry,, definitely needed the sauce from the crockpot but the pork was not tender. I cooked it on low for 6 1/2 hours as directed …
Won’t use it again
★★
Theresa Gagnier says
I tried this recipe. Huge success!!
I used a 6lb roast and doubled the recipe. Idid use more chicken broth.
I added a few tablespoons of hoisin sauce but original recipe is excellent.
What can I say. My girlfriend texted me and said her two year old licked her bowl clean.
Great recipe.
Paula says
Made this for supper tonight. It was a hit with everyone. Roast was tender and flavorful. It cooked on high for 5 hours and finished on low for an hour. We have half a pig and I grabbed one of the bone-in shoulder roast. I just eyeballed weight. It must have been a tad bigger. Excellent recipe.
★★★★★
Amy @ The Blond Cook says
Thanks for sharing, Paula – So happy everyone enjoyed it! 🙂
Michael galvam says
I made this roast and really enjoyed it. Do you think it could be marinated in the sauce overnight and possibly pan seared to enhance the flavor. Just asking for your thoughts! Michael
★★★★
Amy @ The Blond Cook says
Hi Michael, I haven’t personally tried it with this particular recipe so I can’t say with 100% certainty. Glad you enjoyed the pork roast! 🙂
Theresa Scanlan says
I have made this recipe several times. Every one loves it.
Here are some changes that I have made to enhance the flavor.
To the questions to Michael of searing the roast.
I do a dry rub of garlic, onion powder, salt and pepper. I small amount of cayenne is optional. This keeps the juices in and makes it more succulent. This is much easier and has the same effect.
The only addition to this wonderful recipe besides the dry rub is one – two tablespoons of hoisin garlic marinade. It gives a boost to the other ingredients.
I love this recipe!!
★★★★★
Stacy says
One of our favorite crock pot recipes. Soo tender and juicy
★★★★★
Paula says
Could you use Balsamic salad dressing instead?
Amy @ The Blond Cook says
Hi Paula, I’ve only tested this recipe using balsamic vinegar, so I can’t say with 100% certainty. Sorry I can’t be of more help!
Melissa says
I make this recipe regularly. My family loves it. It pairs well with an Asian style slaw or even a spicy southern-style slaw. We eat the leftovers on sandwiches with Dave’s Killer Bread, Dijon mustard, pickled red onions, and arugula. It is my go-to dinner party meal!
★★★★★