Categories: Pork main dish

Ingredients

• 3-4 lb. 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 garlic, peeled and sliced
• 1 can chicken broth
• 2-3 Tbsp. Worcestershire sauce
• 1/2 cup balsamic vinegar
• 1 cup balsamic vinegar for reduction
• Salt and pepper

Directions

1. 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.
2. Whisk together Worcestershire and 1/2 cup balsamic vinegar. Pour over roast and vegetables. Cook on low for 10-12 hours.
3. In a non-stick skillet or saucepan, bring 1 cup balsamic vinegar to a boil on high heat. Simer and let vinegar reduce from one cup to 1/2 cup, forming a syrup-like mixture. Let cool. Drizzle over roast prior to serving.

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