A super easy and delicious meal for any night of the week— pork roast flavored with fresh rosemary and balsamic vinegar, served with its own flavorful sauce.

slow cooker rosemary balsamic pork roast shredded on a plate with gravy on the side

This slow cooker rosemary balsamic pork roast is one of my favorite slow cooker recipes. It’s simple, so good, and extremely versatile. You can serve this roast over rice, with potatoes, alongside some buttered noodles, or even as part of a salad (and we’ve done it all!).

I encourage you to take the extra step to sear the pork on the stove before adding it to the slow cooker for more flavor, but some days that’s just too much effort, and that’s okay! I’ve also included instructions for simply adding everything to the slow cooker and walking away.

ingredients for slow cooker rosemary balsamic pork roast

Ingredients you’ll need

Here’s what you’ll need to make this slow cooker rosemary balsamic pork roast (full recipe below):

  • Boneless pork loin roast
  • Salt and pepper
  • Fresh rosemary
  • Balsamic vinegar
  • Chicken or vegetable broth
  • Fresh garlic

getting pork loin ready to put in the slow cooker
slow cooker rosemary balsamic pork roast before and after cooking

How to make slow cooker rosemary balsamic pork roast

There may seem like a lot of steps, but I promise that this recipe is still so easy!

  1. Season the pork loin. Sprinkle the pork roast with a generous amount of salt and pepper, and fresh chopped rosemary.
  2. Brown the meat and onions. For the best flavor, sear the meat in a skillet (I like using cast iron) on medium high heat until browned on all sides. Once the meat is browned, transfer it to the slow cooker and add the onions to skillet to brown them for a few minutes too, letting them pick up all the browned bits on the bottom of the pan.
  3. Add everything to the slow cooker. Transfer onions to the slow cooker along with the pork, and add broth, balsamic vinegar, garlic cloves, and a sprig or two of rosemary.
  4. Cook. Cook on low for 6 hours or on high for 4 hours. Pork is done when it easily shreds with a fork.
  5. Shred. Transfer pork to a large bowl or plate and shred.
  6. Make sauce. While you are shredding the fork, strain the juices from the slow cooker and pour it into a small saucepan. Set it over medium high heat and simmer for about 10-15 minutes until reduced. The longer it simmers, the thicker the sauce will be. To serve, you can either toss the pork with the sauce or serve it on the side for individuals to pour on top.


Make it a meal

Here are some delicious recipes that would go great with this pork roast:

slow cooker rosemary balsamic pork roast shredded on a plate

Shop tools for this recipe

This recipe was originally published January 2017.

slow cooker rosemary balsamic pork roast shredded on a plate
5 from 3 reviews

Slow Cooker Rosemary Balsamic Pork Roast

Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
A simple but wonderful weeknight meal. Serve the pork over potatoes, rice, pasta, or a salad.


  • 2-3 lb boneless pork loin roast
  • Salt and pepper
  • 1 tablespoon fresh chopped rosemary
  • 1 tablespoon olive oil
  • 1 small onion , thinly sliced
  • 1 cup chicken or vegetable stock
  • 1/4 cup balsamic vinegar
  • 2 cloves of garlic
  • 1 rosemary sprig


  • Generously salt and pepper the pork roast and cover with chopped rosemary.
  • Heat a medium skillet over medium high heat and add olive oil. Add pork roast to the skillet seasoned side-down and sear on all large sides until golden brown, about 5 minutes per side. Transfer pork roast to a medium-sized or larger slow cooker.
  • Reduce stove top heat to medium low and add onions to the skillet. Cook onions until softened and caramelized somewhat in the drippings from the roast. Transfer onions to the slow cooker.
  • Add the stock, balsamic vinegar, garlic and rosemary sprig to the slow cooker.
  • Cook on low for about 6 hours or high for about 4 hours, until roast is fork tender.
  • Remove roast from the slow cooker and set aside (covered) to keep warm.
  • If you'd like to serve the pork roast with a sauce, strain the liquid from the slow cooker, discarding the onions, garlic, etc. Pour into a small saucepan and bring to a boil. Simmer until reduced and thickened, about 15-20 minutes. Meanwhile shred the pork roast.
  • Serve the roast with the sauce on the side, or as desired.


NOTE: Searing the meat and cooking the onions gives this dish so much more wonderful flavor with not a lot of extra effort. However, if you're looking to simplify things further you can skip Steps 2 and 3 and add everything straight into the slow cooker.
Calories: 254kcal, Carbohydrates: 5g, Protein: 35g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 96mg, Sodium: 135mg, Potassium: 646mg, Fiber: 1g, Sugar: 3g, Vitamin A: 10IU, Vitamin C: 2mg, Calcium: 21mg, Iron: 1mg
Cuisine: American
Course: Main Course
Author: Annalise Sandberg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.

Top Tools for this Recipe