Honey Balsamic Pork Roast - #11 TS Eatwell Choices

Another crock-pot meal.  A blessing in this heat.  Roast was very tender - and the leftovers . . . we will be eating french dip sandwiches.  Yummy!  Our sides were potatoes and broccoli.

Ingredients:  

2-3 lbs pork shoulder roast

salt & pepper to taste

14.5 oz can beef broth

1/4 c Aged Balsamic Vinegar of Modena

1 Tbsp Worcestershire sauce

1/2 C Honey Teriyaki Sauce

3-4 green onions, thinly sliced

2 Tbsp cornstarch

2 Tbsp water

Assembly Instructions:  Combine first seven ingredients in a gallon resealable freezer bag; squish to mix.  Seal well, label and freeze.

Cooking instructions:  Thaw completely.  Place in greased slow cooker on low for 8-9 hours.  When roast is done, remove from slow cooker.  Combine cornstarch and water.  Pour by small amounts into slow cooker sauce until you reach desired consistency.  Pour over roast.  Makes 6 servings.

We used a beef roast and I didn't freeze anything.  The gravy was a little thinner than desired but we were hungry.  Will work perfect for using as au jus for the french dip sandwiches.

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