Ingredients

The following ingredients have 4 Servings
  • 1 (3-4 lb) boneless pork roast
  • salt and pepper
  • 3 Tbsp olive oil
  • 5 russet potatoes, peeled and quartered
  • 1 onion
  • 3 cups mini carrots
  • 1 Tbsp minced garlic
  • 1/4 cup soy sauce
  • 1/4 cup balsamic vinaigrette dressing (I used Neman’s Own)
  • 1/2 cup water
  • 1/4 cup brown sugar
  • Gravy:
  • cooking juices
  • 2 (.87 oz) packets of pork roast gravy
  • 1/4 cup water
  • 1 (10 3/4 oz0 can cream of mushroom soup
  • 1/4 cup milk, if needed

Instruction

  • Season the pork roast with salt and pepper.
  • Heat oil in a skillet over medium heat and brown roast on all sides.
  • Spray slow cooker with cooking spray and add roast to the slow cooker. Place the carrots around the roast. Place potatoes and onions on top.
  • In a small bowl, mix together the garlic, soy sauce, balsamic dressing, water, and brown sugar. Make sure the sugar gets dissolved. pour over the roast and potatoes. Add a little sat and pepper over the potatoes.
  • Cover and cook on high for 4-5 hours.
  • When the pork has cooked through (should be a temperature of 160 degrees) add the juices from the crock pot into a sauce pan.
  • Add the gravy ingredients to the juices and heat to boiling over medium heat, stirring occasionally until thickened
  • Serve the roast and vegetables with gravy drizzled over the top. Serves 6-8