If I haven't expressed my love for the invention of the slow cooker or "crock pot" which ever you choose to call it I am expressing that love now. Being in my 3rd trimester of pregnancy as many mommies can agree it's the toughest part of pregnancy. Not only are you big as a house, sleep deprived, emotional, waddling, hungry, sad, happy, anxious, excited, popping tums like skittles, we are also still responsible for our normal daily duties of being a mom, wife, maid, nurse, referee, personal chef, teacher and pretty much super human, oh yes all while carrying a 18inch 6lb human baby. If you didn't know... now you do. Needless to say that with a 4 year old and a 2 year old I'm a pretty busy lady. I work full time so any chance I get to spend with my children I cherish which is also why I love slow cooker recipes. This recipe is one of my favorites its simple and delicious and perfect for when you have a busy day and want to come home to a hot meal and still be able to have family time instead of slaving away over a hot stove.
Ingredients:
1 2-3lb pork roast
2 peeled potatoes
2 peeled carrots
1/2 of a small onion
1/4 cup of soy sauce
1/4 cup of balsamic vinegar
1/4 cup of brown sugar
1/2 cup of water
1 Tbl of minced garlic
salt and pepper to taste
Balsamic Cream sauce
2 cups of pork roast drippings form crock pot
1/4 cup oil (I used canola)
2-3 tbl of flour
1/2 cup of heavy whipping cream
salt and pepper to taste
The first step to this process is to add about 2 tablespoons of oil into a pan and let it heat up.
Once the oil is hot take the pot roast(lightly salt on both sides) and place into pan to brown the out side before placing in the crock pot.
Once veggies are chopped place the onions and carrots on the bottom of the crock pot.
lightly sprinkle with salt and pepper
once the pork roast is browned on both sides place inside the crock pot on top of the carrots and onions.
spread the potatoes evenly over the roast and lightly sprinkle with salt and pepper.
In a separate bowl mix your minced garlic, balsamic vinegar, soy sauce, brown sugar and water.
Pour mixture over the top of the roast then cover with crock pot lid. Cook on low for 8 hours or on high for 5 hours.
Remove roast and veggies out of the crock pot an place in a separate dish while making the balsamic cream sauce.
In a sauce pan bring 1/4 cup of oil to a high heat and add your flour to make a rue.
Make sure to constantly whisk the flour into the oil to prevent it from burning. When the flour and oil cream together with no lumps that is when it is time to add in the drippings.
Take the 2 cups of the drippings from the crock pot and whisk into the rue until it is completely blended.
Bring to a boil and then lower heat, taste test the cream sauce and add salt and pepper to taste.
Ready to eat! enjoy!
