Ingredients
- 3-4 lbs pork roast
- 2 cups chopped carrots or baby carrots
- 1 1/2 lbs small yellow or fingerling potatoes
- 1 medium yellow onion
- 3-4 cloves of garlic peeled and sliced
- 1 can chicken broth
- 2-3 tablespoons Worcestershire sauce
- 1/2 cup balsamic vinegar
- 1 cup balsamic vinegar for reduction
- salt and pepper
Servings: servings
Instructions
- Cut several slits (6 to 8) in pork roast and place sliced garlic into the slits. Rub roast with salt and pepper, and place into 4- or 5-quart slow cooker. Place carrots, sliced onions and potatoes around roast. Pour chicken broth over roast, carrots, onions and potatoes.
- Whisk together Worcestershire and ½ cup balsamic vinegar. Pour over roast and vegetables. Cook on low for 10-12 hours.
- In a non-stick skillet or saucepan, bring 1 cup balsamic vinegar to a boil on high heat. Simmer and let vinegar reduce from one cup to ½ cup, forming a syrup-like mixture. Let cool. Drizzle over roast prior to serving.
Recipe Credits:
Adapted from recipe by Robyn Stone, www.addapinch.com.
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