This post may contain affiliate links. For more information, please read my disclosure policy.
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!
Sign up for my email subscription and never miss a recipe!
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.
Print
Crock Pot Balsamic Pork Roast
- Prep Time: 5 mins
- Cook Time: 8 hours
- Total Time: 8 hours 5 mins
- Yield: 6 servings
Print Recipe
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
Brian Dugan says
The first time I made this recipe (six months ago) I was blown away. It instantly became a go-to fav and I make it at least twice each month. Easy – Fast Prep – Cheap to make! Yields 8 to 10 meals and keeps well in the fridge. It’s a fantastic grab-and-go meal. Try it on a nice artisanal bread with ground mustard for a mouth-watering sandwich!
Thanks a bunch, Brinkley!
★★★★★
Amy says
Thanks so much, Brian… so happy to hear you regularly enjoy the pork roast, thanks for sharing!
Jessica W says
Hi! I am wanting to make this today. Do you know what the time would be for cooking it in the instant pot instead of slow cooker? Thanks!
Amy says
Hi Jessica, I haven’t tested this recipe in the Instant Pot so I can’t say with certainty. Sorry I can’t be of more help. Let us know how it turned out if you try it! 🙂
Maggie keogh says
I saw this recipe today and I’m making it tomorrow. I can’t wait to try it, it sounds delicious! I will let u know how it turns out.
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!
★★★★★
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!
Stacy says
One of our favorite crock pot recipes. Soo tender and juicy
★★★★★
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!!
★★★★★
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! 🙂
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! 🙂
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.
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
★★
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! 🙂
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!
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!!
Jessica W says
How long did you put it on for in the instant pot? Thanks!
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!