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 1x
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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
March 13, 2015 at 5:22 pmThis is one fabulous recipe, Amy! I’m all about Crock-Pot meals and this looks and sounds SO good. Pinning 🙂
Shannon says
May 17, 2016 at 10:56 pmThis may sound like a ridiculous question, but can you use pork loin instead of pork roast?
Amy @ The Blond Cook says
May 18, 2016 at 9:14 amHi 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
May 18, 2016 at 5:36 pmI definitely will! I laid the loin out today so I will be making it tomorrow! Thanks Amy!
Georg'Ann Scott says
October 28, 2018 at 10:04 amHi 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
February 10, 2019 at 8:54 amThe 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
May 6, 2019 at 6:47 pmI 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
March 17, 2015 at 7:23 amThis 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
May 15, 2019 at 9:20 amI 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
April 2, 2016 at 9:35 pmThis was delicious and beyond easy, thank you! Will definitely be making it again.
★★★★★
Amy @ The Blond Cook says
April 4, 2016 at 8:39 amThanks so much, Nicole. So glad you enjoyed it!
Robin says
May 11, 2016 at 6:26 pmCan you cook it lime a roast with potato’s, carrots and other vegs?
Amy @ The Blond Cook says
May 12, 2016 at 10:40 amHi 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
December 12, 2018 at 5:48 amI 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
December 12, 2018 at 9:32 amThat sounds delicious, Shelly! Thank you for sharing… so happy to hear you both loved it! 🙂
Babelguppy says
September 10, 2018 at 9:59 pmFor 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
September 12, 2018 at 6:21 amSounds delicious… thanks for sharing! 🙂
Carolyn says
September 28, 2018 at 10:34 amHow long did you roast it in the oven? And what temp?
Donna says
November 22, 2016 at 2:57 pmThis is beyond fabulous! The best pork roast I have ever had. Company always races about this roast.
Amy @ The Blond Cook says
November 22, 2016 at 4:36 pmThanks so much, Donna! Glad everyone enjoyed it! 🙂
Nancy says
February 22, 2017 at 7:23 pmWhat is the serving size – in regards to nutritional facts? Tks
Amy @ The Blond Cook says
February 23, 2017 at 1:55 pmThe recipe calls for a 3 pound roast which yields approximately 6 servings. Hope you enjoy if you make it!
Cindy says
May 26, 2018 at 10:04 amWhat are the pts per serving
Amy @ The Blond Cook says
May 27, 2018 at 8:45 amHi 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
November 28, 2017 at 9:41 pmThis 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
November 29, 2017 at 9:13 amThanks so much, Shoneth! 🙂
Nancy Prendergast says
December 22, 2017 at 12:59 pmIf I don’t have honey, would brown sugar be an appropriate substitute?
Amy @ The Blond Cook says
December 22, 2017 at 2:10 pmHi 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
October 5, 2018 at 1:16 amHi, would I be able to substitute the balsamic vinegar with apple cider vinegar?
Amy @ The Blond Cook says
October 5, 2018 at 7:37 amHi 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
October 12, 2018 at 1:23 amCan 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
October 12, 2018 at 8:42 amHi 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
October 25, 2018 at 3:37 pmDo you know what the conversion would be for the high setting rather than low 68 hours?
Amy @ The Blond Cook says
October 26, 2018 at 7:29 amHi 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
November 12, 2018 at 6:20 pmMade this yesterday and loved it!! Will make again
★★★★★
Amy @ The Blond Cook says
November 13, 2018 at 2:36 pmThanks, Margaret… happy to hear you enjoyed it! 🙂
Maggie Wagoner says
November 25, 2018 at 9:49 amHas anyone ever tried this Recioe using a beef English roast??? Or did I kust make a HUGE BOOBOO???
Jessica Good says
December 12, 2018 at 10:17 pmEasy and delicious
The meat was perfect-moist and fell apart!
★★★★★
Amy @ The Blond Cook says
December 13, 2018 at 10:09 amThanks so much, Jessica! So happy you enjoyed it! 🙂
John says
January 15, 2019 at 2:19 pmMaking 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
January 16, 2019 at 12:36 pmThanks so much, John – Mushrooms would be a perfect addition to this pork roast… yum! 🙂
Megan says
January 26, 2019 at 11:26 amI 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
February 5, 2019 at 6:08 pmI 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
March 11, 2019 at 5:22 pmI 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
March 12, 2019 at 1:14 pmHi 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
March 14, 2019 at 5:03 amWow! 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
March 14, 2019 at 7:45 amThanks so much, Don… so happy to hear you enjoyed it! 🙂
Mary says
April 21, 2019 at 1:59 pmDisappointing. 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
April 28, 2019 at 1:15 amI 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.