Balsamic Pork Pot Roast is so tender, and flavorful the meat just falls apart. Just like the beloved Beef Pot Roast but possibly a little better, the jury is still out on that, but oh man is it good! 

It's the perfect use for a cheap cut of pork like Pork Shoulder or Boston Butt.

I had purchased a whole Pork Shoulder awhile back because the price was right and only needed half to make Slow Cooked Bourbon Peach BBQ Pulled Pork.

I've patiently been waiting for the weather to cool to make this for you and I strongly suggest some Cloverleaf Dinner Rolls or French Bread Dinner Rolls for sopping up the gravy..

It was so good the family was fighting over leftovers to bring to school and work. In the process they forgot about Mom and took all the gravy.. The story of motherhood.

The next time I'll make sure to hide some leftovers down in the back of the veggie draw, no one will ever think to look there! 

Here's how to make this lusciously moist, flavorful Balsamic Pork Pot Roast:

Rub 1 teaspoon Sea Salt and 1 teaspoon Pepper all over a 3-4 pound Pork Shoulder or Boston Butt roast. Set aside.

In a large pot heat 1 tablespoon Olive Oil and 1 tablespoon Butter over medium-high heat until butter is melted. 

Add 16 ounces Peeled Pearl Onions.

Cook until onions are lightly brown on both sides and remove to a large bowl.

Add 8-10 peeled and cut Carrots to pan and cook until lightly brown on both sides.

Add 2 teaspoons freshly chopped Sage, 1 teaspoon Dried Thyme and 3 cloves minced Garlic. Cook until garlic is softened and fragrant. 

Add to onions and set aside.

Place pork roast fat side down and cook until brown.

Flip roast and brown other side.

In a medium sized bowl mix together until sugar is dissolved:

• 3 tablespoon Brown Sugar 
• 1/2 cup Balsamic Vinegar
• 2 cups Chicken Stock
• 1 1/2 cups Water 

Pour Balsamic mixture over roast. Add 5 stalks of sliced celery and browned veggies.

Cover and cook over low heat until pork is tender and easily falls apart when meat is pulled with a fork about 3-4 hours.

Slowly mix together 1/2 cup Cornstarch and 2/3 cup water until smooth and lump free.

Remove pork roast from pan and stir in cornstarch mixture to form gravy. Simmer mixture until thickened and no longer cloudy.

The perfect dinner for a lazy fall evening.

We love Balsamic Pork Pot Roast served with mashed potatoes, but cut potatoes could be added to the cooking veggies, or the gravy would be wonderful over the top of egg noodles.

No matter what the side you serve it with it's guaranteed to please!

A few favorite things we love to serve it with is:

• French Bread Rolls
• Potato Rolls
• Irish Brown Bread
• Apple Dumplings for Dessert 

Pork, Roast, Pot Roast, Balsamic, Gravy, Recipe, Pork Shoulder, Boston Butt, Serena Bakes Simply From Scratch, Dinner, Fork Tender

Pork, Recipe, Dinner, Roast, Pot Roast,

American

Yield: 10 ServingsAuthor: Serena Bakes Simply From ScratchPin it

Balsamic Pork Pot Roast

Juicy, tender Balsamic Pork Pot Roast recipe is full of flavor and a great use for a pork shoulder or boston butt from Serena Bakes Simply From Scratch.

5 out of 5 based on 1 ratings

prep time: 15 minscook time: 4 hourtotal time: 4 hours and 15 mins

ingredients:

• 3 1/2 pounds Pork Shoulder Or Boston Butt Roast
• 1 teaspoon Sea Salt
• 1 teaspoon Pepper
• 1 tablespoon Extra Virgin Olive Oil
• 1 tablespoon Butter
• 16 ounces Pearl Onions, Peeled
• 10 whole Peeled Carrots, Sliced
• 2 teaspoons Fresh Sage, Chopped
• 1 teaspoon Dried Thyme
• 3 cloves Garlic, Minced
• 5 stalks Celery, Sliced
• 3 tablespoons Brown Sugar
• 1/2 cup Balsamic Vinegar
• 2 cups Chicken Stock
• 1 1/2 cups Water
• 1/2 cup Corn Starch
• 2/3 cup Water
• Mashed Potatoes Or Cooked Egg Noodles For Serving

instructions

1. Rub salt and pepper on both sides of pork roast and set aside.
2. In a large pot with lid add olive oil and butter. Heat over medium-high heat until butter is melted. Add onions and cook until onions are lightly brown. Remove to a large bowl and set aside.
3. Add carrots to pot and cook until carrots are lightly brown on both sides. Add sage, thyme and garlic. Cook until garlic is softened and fragrant less then a minute. Add carrot mixture to onions and set aside.
4. Add Pork Roast fat side down to pan and cook until brown on both sides.
5. In a medium sized bowl combine brown sugar, balsamic vinegar, chicken stock and water. Stir until sugar is dissolved and pour over the top of pork roast. Add celery and cooked carrot mixture to the pot.
6. Cover and cook until pork easily pulls apart with a fork over low heat about 3-4 hours.
7. Once pork is tender combine cornstarch and remaining 2/3 cup water to a small bowl and stir until lump free.
8. Remove pork roast from pot and set aside. Slowly pour cornstarch mixture into pot, and return to a simmer. Cook until thickened about 3-5 minutes.
9. Serve gravy and veggies with roast over mashed potatoes or noodles.

calories
272

fat (grams)
12

carbs (grams)
30

protein (grams)
10

sugar (grams)
18

https://www.serenabakessimplyfromscratch.com/2014/09/balsamic-pork-pot-roast.html

© 2014 Serena Bakes Simply From Scratch

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