Pork Roast with Vegetables and Gravy

Pork Roast with Vegetables and Gravy
This is the Pork Roast recipe I have been using for years. It has always been…pretty darn good. We have enjoyed it. Liked it a lot, even. Made it frequently. However, after I received a bottle of Newman’s Own Balsamic Vinaigrette Dressing I wondered how it might taste in this recipe. I added it and…..to put it politely, we were all scooping up the gravy with bread long after the meat and veggies were gone. In my son Marks words “This was always good before Mom, but now it is THE bomb. Get this on the blog PRONTO!” So my friends, here you have it.
Pork Roast with Gravy and Vegetables
Time: 15 min. prep + 6 hours cooking
Yield: 6 servings
Recipe from Jamie Cooks It Up!

1 3 lb pork loin roast
1 T olive oil
Salt and pepper
1 T minced garlic
¼ C soy sauce
¼ C Newman’s Own Balsamic Vinaigrette Dressing
½ C water
½ C brown sugar
4 large Russet potatoes peeled and chopped

6 large carrots peeled and chopped
1 large onion chopped

Juices from the crock pot
2 envelopes pork gravy mix
1 can cream of mushroom soup
¼ C milk
¼ C water

1. In a medium sized skillet heat the oil. Add the pork loin and sprinkle with salt and pepper. Let the meat get nice and seared, then turn it over and sear on the other side.
2. In the bottom of a large crock pot mix together the garlic, soy sauce, Balsamic Vinaigrette, ½ C water and brown sugar.
3. Place the seared meat in the crock pot, cover and cook on low for 4 hours.
4. Turn your Crock pot up to high, place the vegetable over the top of the meat and cook for 2 more hours.
5. To make the gravy carefully pour the juices from your crock pot into a medium sized sauce pan. Add the gravy packets, mushroom soup, ¼ C milk and ¼ water. Mix all ingredients together well and bring to a boil.
6. If the gravy is too thick add a bit more milk.
7. Let the meat rest for 10 minutes, then slice and serve with vegetables and gravy.

Post a comment!


  1. 1
    January 28, 2010 at 2:41 pm

    This does look so good! We love the Newman's Balsamic Vinaigrette -what a wonderful new way to use it. And I always appreciate the easy factor of the crock pot!Thakns for sharing.

  2. 2
    January 28, 2010 at 6:48 pm

    Your son cracks me up! Can't wait to try this one. Thanks for sharing!

  3. 3
    January 28, 2010 at 7:34 pm

    Sounds great! I've never had any newman dressing. I need to hunt them down. YUM 🙂

  4. 4
    July 7, 2010 at 3:24 am

    I made this, well almost. I left off the cream of mushroom soup and milk, but we loved the gravy/sauce. I personally drank it, just a tiny bit. I really enjoy your recipes, thank you.

  5. 5
    November 18, 2011 at 3:06 am

    The pork roast was oh-so-good tonight! And I have never made gravy until tonight and it was gobbled up as well. It had a sweet but full flavor and was great with my mashed potatoes (didn't do the veggies in the crock). I will definitely be putting this in the menu rotation!

  6. 6
    August 8, 2014 at 2:18 am

    My brother recommended I might like this website.
    He used to be entirely right. This post truly made my day.
    You cann’t believe just how so much time I had spent for this
    information! Thank you!

  7. 7
    June 24, 2016 at 8:11 am

    This turned out fabulous. We had purchased a large pork loin and divided it into several pcs. We roasted the 1st pc. traditionally and determined this loin was from the oldest pig on earth(tough, chewy, yuck).We weren’t going to roast the other pcs and I wasn’t going to throw it out. I used your recipe on the other two pcs. and tweaked it a bit. I added more veggies because I like them and I had no balsamic dressing. I used Italian dressing w/a splash of balsamic vinegar. This turned out so good, I did not even need to make the gravy portion of the recipe. The au jus was perfect just the the way it was. Will do again!

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