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Kalyn's Kitchen

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.

PIN Slow Cooker Pork Roast with Balsamic Vinegar to make it later!

Slow Cooker Pork Sirloin Tip Roast with Balsamic Vinegar, Rosemary, and Red Onions found on KalynsKitchen.com

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?

Slow Cooker Pork Sirloin Tip Roast with Balsamic Vinegar and Rosemary process shots photo

How to Make Slow Cooker Pork Roast with Balsamic Vinegar and Rosemary:

(Scroll down for actual printable recipe including nutritional information.)

  1. 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.
  2. 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.
  3. Then we heated some olive oil in a large frying pan and browned the roast well on all sides.
  4. 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.
  5. 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.
  6. 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!
  7. You might want to simmered the liquid for about 20 minutes so it’s was a little more concentrated.
  8. Then slice the meat, arrange the onions around it, and pour the sauce over.  Serve hot.

Slow Cooker Pork Sirloin Tip Roast with Balsamic Vinegar, Rosemary, and Red Onions found on KalynsKitchen.com

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!

Slow Cooker Pork Sirloin Tip Roast with Balsamic Vinegar, Rosemary, and Red Onions found on KalynsKitchen.com

Slow Cooker Pork Roast with Balsamic Vinegar and Rosemary

Yield 6 servings
Prep Time 40 minutes
Cook Time 3 hours
Total Time 3 hours 40 minutes

This Slow Cooker Pork Roast features inexpensive pork sirloin tip roast that gets tender and delicious when it’s cooked with balsamic vinegar and rosemary.

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
  6. 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.)
  7. Turn slow cooker to high if you had been cooking on low and cook with the onions added for about 60-90 minutes more.
  8. 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.
  9. 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.

Notes

I used a Crock-Pot 2.5-Quart Slow Cooker (affiliate link) for this recipe, but a slightly larger size will work.

I used Rosemary and Garlic Herb Rub, but similar herb blends will work. I used Penzey's Pork Chop Seasoning (affiliate link).

Recipe created by Kalyn.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 407Total Fat: 8gSaturated Fat: 2gUnsaturated Fat: 5gCholesterol: 191mgSodium: 245mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 72g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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!

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    45 Comments on “Slow Cooker Pork Roast with Balsamic Vinegar and Rosemary”

  1. Jumping back on this old post with a question! I love this recipe but my Costco no longer sells this particular roast (how I miss that 4-pack!). Have you ever tried it with another type of pork roast? Maybe a shoulder??

    • I haven’t tried it with any other kind of pork roast. I wish I knew about pork roast to make a recommendation, I would ask the butcher what other type of roast they think would work to replace pork sirloin tip roast in a recipe and see what they say. Glad you’ve enjoyed the recipe.

  2. Never mind just re-read the recipe. THanks!