Melts in your mouth and goes great with any side dish!
Prep Time20 minutesminutes
Cook Time8 hourshours
Servings - 4servings
Ingredients
1/2cupbalsamic vinegar
1/3cupmaple syrup
2tspcornstarch
1/2tsponion powder
1/2tspgarlic powder
2lbpork roast
Salt and pepper
Teaspoon or two of flour to make a gravy
Side: Dinner roll and frozen veggies
Instructions
In a small saucepan, whisk together the balsamic vinegar, maple syrup, cornstarch, onion powder and garlic powder. Let simmer over medium low heat for about 8-10 minutes, or until sauce thickens.
Add the pork roast to the slow cooker and season with salt and pepper. Then pour the glaze over the top, coating the roast with the glaze.
Set slow cooker on low and cook for 8 hours, or high for 6 hours. If cooking from partially frozen, you'll need to cook on low for 8 to 10 hours, depending on how frozen the pack is when you start cooking it.
Gravy Instructions
Gravy: Strain about 1 cup of the juices in the base of the slow cooker and heat over low heat in a small saucepan. Whisk in a teaspoon or two of flour and let thicken. Serve over the sliced pork roast.
Freezer Meal Assembly
To pack into gallon size freezer baggie: Label. Then, follow the same directions in the first 2 bullets. Let the glaze cool for about 10 minutes, before pouring into the bag. Remove as much air as you can and seal. Place in the fridge to let the glaze cool completely before adding to the freezer.(This will help prevent freezer burn.) Freeze up to 6 months in your fridge freezer or 12 months in a deep freezer.
Freezer Meal Thaw/Cook
To thaw, place the bags in the fridge overnight. Or quick thaw in a bowl of warm water. Set slow cooker on low and cook for 8 hours, or high for 6 hours. If cooking from partially frozen, you'll need to cook on low for 8 to 10 hours, depending on how frozen the pack is when you start cooking it.