Slow Cooker Pork Roast with Balsamic Vinegar and Rosemary
Slow Cooker Pork Roast with Balsamic Vinegar and Rosemary features inexpensive and low-carb pork sirloin tip roast cooked in the slow cooker. Use Slow Cooker Recipes to find more dinners like this one.
Food blogging can be pretty frustrating at times, but especially when you’ve made a recipe that tasted great, but the photos didn’t really make the food look good. I made this Slow Cooker Pork Roast with Balsamic Vinegar and Rosemary for the second time and the final photos still weren’t anything I was happy with.
Then I noticed the photo of the pork roast in the slow cooker and I decided that although it’s a pretty casual photo it did show how tasty the pork roast looked when it was done. And since I still have a broken arm (two more weeks, fingers crossed) I decided to share this delicious slow cooker pork roast with the photo I had. No worries, right?
How to Make Slow Cooker Pork Roast with Balsamic Vinegar and Rosemary:
(Scroll down for actual printable recipe including nutritional information.)
- This was another recipe where I used one of those very inexpensive and lean pork sirloin tip roasts that come in a four-pack at Costco.
- We started by grinding up a mixture of black pepper, Penzey’s Pork Chop Seasoning (affiliate link), and Rosemary and Garlic Herb Rub and rubbed it all over the pork roast. If you don’t have those exact spice and herb blends, any seasonings with similar ingredients can work.
- Then we heated some olive oil in a large frying pan and browned the roast well on all sides.
- Put the roast in the slow cooker, then deglaze the pan with the beef stock, simmer to reduce by half, then strain to remove any big pieces of spices or congealed juice from the meat.
- Then add the balsamic vinegar, reduce heat to medium, and cook about 5 minutes. Pour the liquid over the roast in the slow cooker and cook for about 2 hours on high.
- At this point you can remove the roast and put the onions in the bottom if you want them really well done. We just turned the roast over, piled the onions in on top of the meat, and cooked it for about 90 minutes more on high. By then it was looking pretty delicious!
- You might want to simmered the liquid for about 20 minutes so it’s was a little more concentrated.
- Then slice the meat, arrange the onions around it, and pour the sauce over. Serve hot.
More Tasty Ideas with Pork for Dinner:
Slow Cooker and Pressure Cooker Pork Index ~ Slow Cooker or Pressure Cooker
Slow Cooker Bavarian Pork Sirloin Tip Roast with Sour Cream Gravy ~ Kalyn’s Kitchen
Apple-Cranberry Stuffed Pork Roast ~ Simply Recipes
Instant Pot Pulled Pork with Low-Sugar Barbecue Sauce ~ Kalyn’s Kitchen
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
- 3 lb. pork sirloin tip roast
- 2 tsp. Rosemary and Garlic Herb Rub (or any blend with similar flavors will work, see notes)
- 1 tsp. Penzey’s Pork Chop Seasoning (or any blend with similar flavors will work, see notes)
- 1/2 tsp. fresh ground black pepper
- 1 T olive oil
- 1 cup beef stock
- 1/4 cup balsamic vinegar
- 3 small red onions, cut into thick slices and separated into rings
- Trim visible fat from the pork sirloin tip roast. (There will not be much fat.) Use a spice grinder or mortar and pestle to grind together the spices; then rub the meat all over with the spice mix, using it all.
- Heat the oil in a large frying pan over medium-high heat and brown the pork roast well on all sides. (This will take 8-10 minutes; don’t rush the browning step.) Put the browned roast in the slow cooker.
- Add the beef stock to the frying pan, turn the heat to high, and simmer until the stock is reduced by half, scraping any browned bits from the bottom.
- When it’s reduced to 1/2 cup, strain the mixture, put it back in the frying pan, add the balsamic vinegar, reduce heat to medium, and cook about 5 minutes more. Pour the liquid over the meat and cook on high for about 2 hours (or on low for 4-5 hours.)
- When the meat has cooked on high for about 2 hours (or on low for 4-5 hours), peel the red onions, cut into thick slices, and separate them into rings.
- You can either remove the roast and put the onions in the bottom (for more well-done and more vinegar-flavored onions or turn the meat over and pile the onions around it (for less well done and less vinegar-flavored onions.)
- Turn slow cooker to high if you had been cooking on low and cook with the onions added for about 60-90 minutes more.
- Taste the sauce and see if you’d like it a little more concentrated, and if so, remove the meat, pour the sauce into a pan, and simmer for about 20 minutes on medium-high heat (or until it is as concentrated as you’d like it.) I turned off the slow cooker but put the roast back inside it to stay warm while I reduced the liquid.
- Slice roast across the grain into slices about 3/4 inch thick, arrange on a plate with the onions, and serve with the sauce poured over or in a bowl on the side.
Amount Per Serving: Calories: 407 Total Fat: 8g Saturated Fat: 2g Unsaturated Fat: 5g Cholesterol: 191mg Sodium: 245mg Carbohydrates: 6g Fiber: 1g Sugar: 3g Protein: 72g
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Slow Cooker Pork Roast with Balsamic Vinegar and Rosemary uses extra lean pork roasts which are perfect for the South Beach Diet, which recommends meat with less than 10% fat. This recipe is also Paleo and it’s suitable for any type of Low-Carb diet, although you may want to use fewer onions if you’re trying to limit carbs. You could make this with a higher-fat pork roast for other low-carb diet plans.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there. Click here to see Slow Cooker / Pressure Cooker Recipes on my other site!