Crock Pot Glazed Pork Roast with Carrots and Corn
Transform your weeknight dinner into a showstopping feast with this Crock Pot Glazed Pork Roast with Carrots and Corn. This effortless slow cooker recipe features a succulent pork roast seared for a golden crust, surrounded by tender carrots and sweet corn. The star of the dish is the rich honey-soy glaze, infused with Dijon mustard, garlic, and a touch of brown sugar for the perfect balance of savory and sweet flavors. Simmered low and slow for hours, the pork becomes irresistibly tender, while the vegetables soak up all the delicious juices. Serve it drizzled with the thickened glaze for a mouthwatering finish that will impress your family and guests alike. Perfect for cozy family dinners or special occasions, this hearty, one-pot meal is as satisfying as it is simple.
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Recipe Information
Ingredients
- 3 lbs Pork roast
- 4 large Carrots
- 4 ears Corn on the cob
- 0.5 cup Honey
- 0.25 cup Soy sauce
- 2 tbsp Dijon mustard
- 2 tbsp Brown sugar
- 3 cloves Garlic cloves, minced
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Chicken broth
- 1 tbsp Olive oil
Instructions
Pat the pork roast dry with paper towels, then season it evenly with salt and black pepper.
In a large skillet, heat the olive oil over medium-high heat. Sear the pork roast on all sides until browned, about 2-3 minutes per side. Remove the pork and set it aside.
Peel and cut the carrots into large chunks and place them at the bottom of the crock pot.
If using fresh corn, cut each ear into halves or thirds, depending on the size, and add them on top of the carrots.
In a medium mixing bowl, whisk together the honey, soy sauce, Dijon mustard, brown sugar, minced garlic, and chicken broth to create the glaze.
Place the seared pork roast on top of the vegetables in the crock pot, then pour the glaze evenly over the roast and vegetables.
Set the crock pot to low heat and cook for 6-7 hours, or until the pork is tender and reaches an internal temperature of 145°F (63°C).
Once done, carefully remove the pork roast, carrots, and corn from the crock pot and set them on a serving platter. Cover with foil to keep warm.
Pour the remaining sauce from the crock pot into a small saucepan. Heat it over medium heat and simmer until it thickens slightly, about 5 minutes.
Drizzle the thickened glaze over the pork roast and vegetables before serving, or serve it on the side as a dipping sauce.
Slice the pork roast, serve with the carrots and corn, and enjoy!
Nutrition Facts
Calories |
3577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.8 g | 163% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 12.7 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 10928 mg | 475% | |
| Total Carbohydrate | 219.8 g | 80% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 153.7 g | ||
| Protein | 387.0 g | 774% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 278 mg | 21% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 7223 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
