Crockpot Mongolian Beef – Nance and Robyn make the same recipe

Every week we’ll post a recipe that we both made. This week’s recipe was Crock Pot Mongolian Beef. Printable recipe can be found at the bottom of this post.  The original recipe can be found over at Very Culinary.

Robyn’s Take:

This week’s recipe was my choice. And by “my choice” what I mean is that I sent Fred a bunch of links that I’d bookmarked and told him to choose one. This is the one he chose, so if it turns out Nance’s family didn’t like it, it’s all Fred’s fault. (If it turns out they did, I get all the credit, of course.)

Your ingredients:

DCEP (2)

It was while I was assembling the ingredients for this picture that I began swearing. I am TELLING you – am I EVER going to learn to read through the ingredients before I decide on a recipe? Would that be too much to ask? Because apparently it WOULD. Ingredients I didn’t have on hand and had to find substitutes for: white wine (I used chicken broth), white wine vinegar (I used red wine vinegar), and molasses (I used honey.)

What I’m saying is that I’m apparently one of those assholes who reviews a recipe by saying “I didn’t remotely make this recipe the way I was supposed to, and it didn’t come out the way it was supposed to, and IT IS ALL THE RECIPE’S FAULT.”

So your ingredients, basically: meat, cornstarch, soy sauce, and a bunch of other shit I’m not going to list here, because that’s what the recipe is for, and I’m too lazy to type it all out.

DCEP (3) DCEP (4)

Toss your meat with the cornstarch. I started out with my meat in a smaller container, but it didn’t allow for much meat movement, so I switched to a larger container, put the lid on it, and shook it all about. Thus dirtying two containers instead of one, is what I’m saying. Because I can’t get enough of DOING THE GODDAMNED DISHES. I live for it!

DCEP (5)

Combine all the other non-meat, non-cornstarch ingredients in the crock pot and whisk them together.

DCEP (6)

Put your meat in the crock pot, and stir it all together. Turn that shit on low and ignore it for 4 hours.

While you’re waiting, you could probably do all the goddamned dishes.

DCEP (1)

“Don’t go down there. She’s doing dishes again.”

“AGAIN? How many dishes does she USE in a day?”

“She says it’s our fault. I didn’t tell her we’d eat off the floor if she’d let us and then she wouldn’t have to wash dishes. She didn’t seem like she’d be receptive to hearing that just now.”

“Humans are dumbasses.”

When it’s done, serve it over white rice (though I suspect brown rice would be good, too. If you’re into that sort of thing.)

DCEP (7)

The verdict? You know, it was really pretty good – not GREAT, but certainly GOOD – the night I made it. The leftovers, however, weren’t so good. I don’t know. It was good but not so good that I’m inclined to make it again. How’s that for noncommittal and useless? I wasn’t a big fan, but YOU might be!


Have a recipe you want us to make? Check out this page (there’s also a link to that page up there under the banner) and follow the instructions to submit a recipe!


Nance’s Take:

I pretty much never object to Robyn’s choices for DCEP recipes because the object of this site (besides cursing) was to force us to try new things. But I was ready to kill her when I printed out this recipe and actually read the ingredient list.

Crockpot Mongolian Beef

Note: This motherfucking recipe rode in my purse for way too long.

Crockpot Mongolian Beef

A visual of the things needed for this recipe that I did not have in my house. To say I was annoyed is an understatement.

Crockpot Mongolian Beef

We’re teetotalers around here so I knew when I went to the liquor store* that I wanted to buy the cheapest white wine they had. Does Mad-Dog 20/20 come in a white? Of course we were jumped by a saleswoman from hell and I was ready to throttle Robyn when this dumb bitch decided to school me on cooking with wine. Really? Like I no idea that people actually cook with wine! Rick could do nothing but half-grin, half-grimace at me while I half-rolled my eyes and pointed to the cheapest thing on the shelf. Hence our four-pack of tiny pinot grigio bottles!

Crockpot Mongolian Beef

The package said Top Round London Broil. I have no idea if $3.99/lb is a good price or not.

Crockpot Mongolian Beef

This is everything you need to make this recipe. I sincerely think the original recipe was the result of someone just dumping everything they found in their cupboards into the pot and hoping for a miracle.

Crockpot Mongolian Beef

Some people can take a picture of themselves and look normal. And some people look like squinty, mouth-breathing simpletons. Guess which category I’m in. Ack! I was trying to show how big this knife is that Rick bought at a yard sale many years ago. It’s huge and fabulous.  You should also be jealous of my bedazzled shirt.

Crockpot Mongolian Beef

Cuts right through it like butter. Here’s where I confess that I was going to use an electric knife because I don’t know what the hell I’m doing when it comes to cutting meat. This is the very first time I have ever used this big knife and we have had it for years.  I should be ashamed about this fact, but see above bedazzled shirt.  I have no pride.

Crockpot Mongolian Beef

This picture is kinda gross if you think about it too much.

Crockpot Mongolian Beef

I put Shirley (aka:mom) to work getting the meat coated with corn starch.  And I took this picture to prove that I don’t lie when I say Shirley likes to wear her tube-tops with sweatpants. I drew the red-line to show where the tube-top ends and the sweatpants begin. I can’t figure out how she got the colors to match up like that. It’s amazing and horrifying all at the same time.

Crockpot Mongolian Beef

I started measuring and dumping everything into the crockpot. If you don’t mind measuring and dumping a LOT of things, you’ll find this recipe pretty easy. If you do mind, you’re shit out of luck because there are a lot of things to get out, measure, and return to their proper place. I’m really just saying that this could be considered a work-out depending on the size of your kitchen and how much you swing your arms.

Crockpot Mongolian Beef

I’m getting ready to whisk all that crap together.

Crockpot Mongolian Beef

This is the only action shot I took.

Crockpot Mongolian Beef

This is the point where I started to think about the pizza we were going to have to order for dinner. I really didn’t have much hope for this mess. At all.

Crockpot Mongolian Beef

It was delicious!  Great flavor, tender meat and just enough heat to make it interesting.  Every single person in the house (including the teenager) loved it so I know we’ll be having it again.

Robyn picked a winner!

*Pennsylvania is really behind the times when it comes to selling wine in grocery stores.  

Crockpot Mongolian Beef - Nance and Robyn make the same recipe
Prep time
Cook time
Total time
: Entree
Cuisine: Crocklandian
Serves: 4
  • 1½ pound flank steak or ball tip steak (if you can't find either of those, I'd give London Broil a try)
  • ¼ c cornstarch
  • ½ c soy sauce (low sodium or gluten-free)
  • ¼ c white wine (you can substitute chicken broth)
  • ¼ c cooking sherry
  • ½ T white wine vinegar (or red wine vinegar if you don't have white wine vinegar on hand)
  • 1 tsp sesame oil
  • 1 tsp molasses (or honey!)
  • 1 tsp dried ginger
  • 1 tsp dried onion
  • ¼ tsp black pepper
  • ½ tsp red chili flakes
  • 3 T brown sugar
  • ½ T peanut butter
  • 3 cloves minced garlic
  • 4 scallions, sliced thin
  1. Slice the meat thinly and coat with cornstarch - discard any excess cornstarch.
  2. Put all the liquids, spices, peanut butter, garlic and scallions into the crock pot and whisk together. Add meat and stir to coat.
  3. Cover and cook on low for 4 hours. Serve over white or brown rice.

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Crockpot Beans & Hot Dogs – Nance & Robyn make the same recipe

Every week we’ll post a recipe that we both made. This week’s recipe was Crockpot Beans & Hot Dogs, found over at Printable recipe can be found at the bottom of this post.

Robyn’s Take:

Readers, forgive me for I am an asshole. This week’s recipe was chosen by me – and by “me”, I mean that I said “Oh, just go pick something for us to make!” to Fred, and he chose this one, and I gave it a cursory glance before sending it off to Nance and getting the okay. When the day came for me to make the recipe, I gathered my baked beans and my hot dogs, and then I really read the recipe.

And I said “Um, what? Is this a recipe that adds a weird sauce to a can of beans that are already plenty saucy? Fuck that.” (Note: Fred does not like molasses, AT ALL, so the fact that he chose this recipe means that he also did not read it through. He was just placating me, as he is wont to do.)

So here’s what I used:

Hot Dogs & beans (1)

Hot dogs, baked beans, onion. No weird molasses-y sauce. Just the basics. (Please note that the recipe calls for cans of “pork and beans”, but I have no idea if that’s the same thing as baked beans, or another thing entirely and also I don’t honestly care.)

Hot Dogs & beans (2)

Toss a can of baked beans in the crock pot, add half your package of hot dogs, sliced, and then half your onion, also sliced. Another can of baked beans, the rest of the hot dogs and onion, and top with the last can of baked beans.

Hot Dogs & beans (3)

Bake on low for 6 – 8 hours. Eat.

Hot Dogs & beans (4)

Looks like shit, tastes great. What I ended up making is exactly the recipe that I grew up eating, only made in a crock pot instead of an oven.

I can’t rate the original recipe, but my version was damn tasty and I give it two thumbs up. Also, Fred has lost recipe-choosing privileges.

(Sorry, no kitten pics this week. I’ll do better next week, PROMISE.)


Nance’s Take:

When Robyn sent this recipe my way I laughed my ass off because I figured she has never heard of what this family calls poor people food.  I grew up on this shit and I’m sure there are a lot more people out there that have grown up eating it too.  Beans & Wieners, FTW!

I decided to make it the way my family does because I was not about to put baked beans in a crockpot for 6 to 8 hours.  That’s fucking ridiculous!  They’re baked beans for chrissakes.  Some people eat them cold straight from the can!  I can just imagine my entire family sitting down to a meal that was cooked in a crockpot all day and seeing their faces when I dished out baked beans and wieners.  Bwahaha.  No.

So I’m going to make the original recipe (seen below), but I’m only going to take about 15 minutes to do it (start to finish).  Because using 6 to 8 hours to heat up food that has already been cooked is just dumb.


Did someone ask for a hot dog?


I got your hot dog right here.


Ten points to whoever gets Felina’s celebrity impersonation. Hint: Sherry Lewis.

Okay, I’m done goofing off now.  It’s time to get busy with this complicated recipe!


You start out by putting a little bit of vegetable oil in your cast iron skillet (that has been cleaned and re-oiled because you just had a dog in it). You can use any type of skillet, I just happen to like my cast iron skillet because it makes me feel like I’m in the Little House on the Prairie books. See those scratch marks on the side of the skillet? That’s what happens when you stack cast iron skillets on top of one another. Don’t do that.

Throw your chopped onions in and cook (saute) them until clear/translucent/whatever.


Spend a bunch of time goofing off until you realize that you’re burning the goddamn onions. Then throw the chopped up hot dogs in the skillet and bitch about how stupid you are for not paying attention.  And then blame the husband for it because everything is always his fault anyway.  Heh.


I stir the hot dogs every once in a while until I get bored and then I start putting the other ingredients in.


Baked beans!  Oh, I love baked beans. So much.  And yes, I eat them cold straight from the can!


Grandma Tube-top made a special trip into town (minus the tube-top, of course EDITED TO ADD:  she was not naked, commenters!) just to purchase this molasses. We don’t usually add molasses to our baked beans – we just use a little bit of brown sugar. I do use molasses in the brine I make for my turkey, but that’s a story for another day.


Add the rest of the ingredients, blahblahblah. I didn’t even try to sneak in any Polish Pottery because baked beans and wieners do not deserve the effort.


Keep cooking it over medium heat until it thickens up and looks like this. That’s when you know it’s done. It doesn’t take that long at all. Maybe 10-15 minutes? So ridiculous to go through all the effort of setting up a crockpot (and cleaning it after) to make this dish. Just fry it up in a skillet and call it a day.

Everyone said it was good, but it’s not going into my recipe book because I can make this stuff in my sleep.

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Crockpot Beans & Hot Dogs - Nance & Robyn make the same recipe
Prep time
Cook time
Total time
Original Source/Author:
: entree
Serves: 6
  • 3 cans (16 ounces each) pork and beans
  • 1 pound hot dogs, cut into 1-inch pieces
  • ½ cup ketchup
  • 1 small onion, chopped
  • ¼ cup molasses
  • 1 tablespoon prepared mustard
  1. In crockpot, combine beans, hot dogs, ketchup, onion, molasses, and mustard. Cover and cook on LOW for 6 to 8 hours.
  2. Serves 6.
Alternately, leave off the ketchup/molasses/mustard sauce, and just layer the hot dogs, beans and onion, and cook on low 6 - 8 hours. I bet it's better that way, but since I didn't bother trying the original recipe, I might be talking out my butt.


Crockpot Steel Cut Oatmeal – Nance & Robyn make the same recipes

Every week we’ll post a recipe that we both made. This week’s recipe was Crockpot Steel Cut Oatmeal, found over at Ground Beef Budget. Printable recipe can be found at the bottom of this post.

Robyn’s Take:

This week’s recipe was Nance’s pick, and I was totally on board. I read, months ago, about how good steel cut oatmeal is, so I rushed right out and bought a container of it. It’s been sitting in the damn pantry ever since. I do that shit all the time, make a special trip to buy some ingredient or another, and then never make the recipe the ingredient was bought for. I drive myself nuts when I do that.

The ingredients:

Oatmeal (1)

Steel-cut oats, vanilla, cinnamon, milk, butter, brown sugar. The recipe suggested dried apple slices or other dried fruit and I had no dried apple slices on hand (it’s not a pantry staple for me), I used blueberry-flavored dried cranberries (you blueberry haters can shut it.) Also, not pictured: 2 cups of water.

Step one, combine all your stuff in a heat-proof bowl that will fit in your crock pot and allow room for a water bath. I had exactly one bowl that fit the bill, my Pyrex 1.5-liter bowl, so I used that. When you toss all your ingredients into the bowl and mix, you don’t get the prettiest result. I’m not going to say what this looks like, but I think you know what I’m thinking.

Oatmeal (3)

Put the heat-proof bowl in your crock pot, fill it with water to the height of the liquid in the bowl.

Oatmeal (4)

Cover it, set it on low, and go the hell to bed.

Oatmeal (5)

I started mine at like 8:30 at night, because if Fred gets in bed past 9:13 in the evening, he acts like I’ve forced him to stay up ALL NIGHT LONG. I swear to god, I used to be a night owl. Last night I was asleep by 10:01. Par.tay.

I was up at 5:01 because I had kittens to check on and things to do, and this is what the oatmeal looked like.

Oatmeal (6)

Is it just me, or do my blueberry-flavored cranberries look like black olives? I stirred it up, and it looked a little less nasty.

Oatmeal (7)

Just a note, getting the damn bowl out of the GODDAMN crock pot without dipping my oven mitts into the hot water proved impossible, and I found it annoying. If I had a higher bowl, I would use that in the future. I do not have a higher bowl that would also fit in the crock pot right, so I should just shut the fuck up.

“Self,” I said to myself, “I wonder if it will be possible to get a decent picture of this stuff?”

Oatmeal (9)

Oatmeal (10)

Uh… nope. Not really. Not possible for me to take a picture that makes oatmeal look pretty. This might be because oatmeal is not a pretty food. Now, watch: that goddamn Nance will post a picture of her oatmeal that will make y’all drool. Damn her.

The verdict? This stuff is good. I don’t know that I’d use blueberry-flavored cranberries again, but I’d probably use frozen blueberries (I love blueberries, shut up) or maybe I’d suck it up and buy dried apple slices. For that matter, I bet applesauce stirred into the oatmeal would be good.

Will I make it again? Probably. Who doesn’t like oatmeal? In fact, I’m eating leftover oatmeal for lunch later!


Nance’s Take:
Truth Game:  I had never heard of Steel Cut Oatmeal until I read about it on a blog written by a woman named Carrie.  She was an overweight mom of two boys who decided to get off her couch one day and OHMYHELL, SHE’S A SKINNY MINNIE THAT IS RUNNING MARATHONS NOW!


Meanwhile, she had mentioned the oatmeal in one of her entries and I pretty much rolled my eyes because she’s all healthy now so I was all whatever, I get my oatmeal out of an envelope, thankyouverymuch, now please pass the cancer causing chemicals.

And then my mom decided to have some health issues and all the sudden I’m buying whole wheat bread and looking for anything that had a shit ton of healthy whateverthefucks in it.  Gawd, do you realize how hard it is for someone like me to eat something that looks like this…


I was convinced that no good was going to come from eating what appears to be the kind of food one feeds a parakeet or hamster/rodent type animal.

The word “oatmeal” is what did it for me.  I love oatmeal.  I grew up on it (not this kind) and think it’s fabulous.  So I really had high expectations for how this was going to turn out.  That is, until I opened the package and saw this shittin’ mess.


Please note the time. Yup. I started this hot mess at 11:30 at night because I am an idiot. The good news is that it’s incredibly easy to mix up.


Dump your parakeet feed into a bowl. And then dump everything else in with it. Stir.  Hey, I can do this!  I’m not even that tired!


You need to have a bowl that is heatproof (no rubber) because you’re going to put this inside the crockpot and surround it with water. And that water is gonna get hot. Don’t be STUPID. By the way, that bowl (which is Polish Pottery) was found at a thrift store for $6. Eat your heart out, suckers!


I was so pissed off when I took this photo because, of course, there was no one around when I could have used a hand to take this picture. I might have cussed LOUDLY. Maybe. Probably. Okay, YOU KNOW I DID.


Oh, hello probably more than two tablespoons of butter. I didn’t bother to technically measure it. I eye-balled it and called it good (and it turned out that I was right, hmph).


This was my kitchen assistant for the recipe and as you can see, TOTALLY USELESS and DOES NOT PAY ATTENTION.


I set that baby up and threw myself into bed because my dumb ass was tired.


Do you think you can get your head in there any further, Maddy? Sheesh. By the way, I would like to note that this is the asshole cat from Alabama that I adopted (oh, so stupid was I). It was also the first bottle fed kitten that Robyn fostered. She is the biggest pain in the ass, hates Rick with a passion, and is really kind of rude to company.  But I love her dearly and wouldn’t change a thing about her.


This is what it looked like the next day. No, the bowl did not move while it was cooking. My husband had some for breakfast before he left for work and he moved it.


It smelled fabulous. I was dying to try it because I was amazed that it didn’t look like the stuff I put in it the night before.


I threw a few craisins on it (Cranberry/Cherry) and it was ABSOLUTELY FABULOUS. Loved it. It’s just like oatmeal, only better. That’s the only way I can describe it. And it’s supposedly healthy so it’s a win-win. Rick loved it, my mom loved it, and Trey says, “I don’t eat oatmeal” so he never tried it. His loss. More for me!

It will definitely go into the recipe book as a winner!

Crockpot Steel Cut Oatmeal - Nance & Robyn make the same recipes
Prep time
Cook time
Total time
Original Source/Author:
: breakfast
Serves: 2-3
  • ½ cup Steel Cut Oats
  • 2 cups water
  • ½ cup milk or half and half
  • 1 teaspoon vanilla
  • 1 tablespoon butter or margarine
  • 1 teaspoon cinnamon
  • ¼ cup brown sugar
  • ¼ dried apples or other dried fruit (optional)
  1. Start this recipe just before you go to bed:
  2. Find a heat proof bowl that will hold all the ingredients and will also fit into your crock pot with a space around it for a water bath. Note: If you are using dried fruit they will plump up when cooking so also allow space in the bowl for that as well.
  3. Mix all the ingredients and pour into the heat proof bowl that will fit into your crock pot.
  4. Pour water into the crock pot surrounding the bowl for the water bath and fill to the same level of the liquid in your bowl. Place the lid on your crock pot, and cook on low for 7-8 hours. If you like a creamier oatmeal add some warm milk or cream to thin it out just a bit.
  5. You can top with cream, raisins, dried cranberries, brown sugar, cinnamon, pecans and walnuts, etc. (Get all your toppings out in bowls and cover with plastic wrap so that it will be ready also in the morning.)


Brown Sugar & Balsamic Glazed Pork Loin (Robyn & Nance)

Every week we’ll post a recipe that we both made. This week’s recipe was Pork Loin with a Brown Sugar & Balsamic glaze found over at C & C Marriage Factory.  Printable recipe can be found at the bottom of this post.

Nance’s Take:


Truth Game: Robyn always takes the heat for finding recipes that involve a crock-pot, but I am all about using one when I can.  The convenience of being able to walk away from meal preparation for hours at a time is just perfect for a flaky person like me.

When it’s my turn to look for the recipe of the week I always pick something that involves food I already have in the freezer/house.  I buy pork tenderloin at Sam’s Club in the big huge log and cut it into 3-4 separate chunks before freezing.  Truth Game:  I have never in my life remembered making a pork loin that hasn’t been dry as shit and inedible.  My mother throws it in a casserole dish with sauerkraut and it’s fabulous, but my shit is dry, dry, dry.  Let me put it another way:  The dogs really enjoy it when I make the pork loin because they think they’re living high off the hog (yes, I did just write that).


Here’s my thawed pork loin. Impressive, no?


And here it is after I added the seasonings. Please note that I a) do not even bother working with garlic in the raw and b) my pepper is fancypants cracked pepper that comes from a grinder. Truth game: I use minced garlic from a jar because I do not have the time or patience to mess around with garlic cloves and my fancypants cracked pepper is one of those disposable deals that you buy at Sam’s Club or even better, Aldi’s. There’s no shame in my game!


This is what it looked like 1 hour before it was finished. I admit to being a bit concerned because it appeared to be swimming in a shit-ton of grease.  That needed to go.  The recipe didn’t mention it, but I saw no purpose in having a grease-filled balsamic glaze.


I pulled it from the crock-pot, threw it on a plate and decided to slice it because I wanted to make sure the glaze went everywhere. Truth Game: I thought it might help out with any potential dryness that may occur considering it was me cooking the pork.


The glaze was pretty uncomplicated and I was, as you can see, pretty sloppy about it. A true food blogger would not let you see that her corn startch blew every where when she was dumping it into her pan. She also wouldn’t let you see one of her favorite spoons in the entire world.


Red rubber spoon brought to you by KitchenAid. This damn spoon cannot be destroyed (yet) and I’m pretty sure you will not find this bad boy at Williams Sonoma. Just saying! I cooked the shit out of this stuff and it didn’t get as thick as I thought it should be.  But I didn’t mess with it as I wanted the recipe to be authentic (and that way Jane couldn’t call my dumb ass out for not doing the recipe right).


Action shot! I put the meat back in the crockpot, poured the glaze over it and walked away for an hour. Truth Game: I really did walk away, but that’s only because I had shit to read on the Internet (trainwreck blogs, FTW!).  My mom and Rick were in the kitchen so they handled brushing the meat with the glaze every once in a while.


This is what it looked like when I came back.


And this is what it looked like when I threw it on a platter and set it down on the dinner table.  I could have made it prettier and put the extra glaze in a bowl, but we’re a typical family that doesn’t really plate our meals and fuck that noise, we were hungry!  Truth Game: Because we are a bunch of starch eaters we had baked potatoes and corn with this meat. It, of course, was a fabulous dinner. FABULOUS. Truth Game: We had the baked potatoes (huge restaurant variety) because I did not have faith in the meat coming out right. I fully intended to make the potatoes a complete meal if needed. We had leftover potatoes for a week. Heh.

Truth Game: This meat was moist and delicious. It will most definitely be going into the menu rotation.


Robyn’s Take:

When I saw what Nance had chosen for this week’s recipe, I was THRILLED. Not only because it’s a crock pot recipe, but also because it was a pork roast recipe. Since we raise our own pigs, I end up with a LOT of pork roasts in the freezer, and I’m never quite sure what the hell to do with them. This looked like it was going to be easy enough, for sure.


RoastPork (1)

To start with, all you need is a roast, sage, salt and pepper, crushed garlic, and water. I had minced garlic on hand, so used that (I see no need for mincing your own garlic when you can buy the pre-minced stuff. Nance and I are clearly on the same page in this regard). Also, the recipe called for a boneless pork tenderloin or regular pork loin. When we have our pigs processed, the loin goes into chops, so I had no pork loin in the freezer. I did, however, have a shoulder roast, so I used that.

RoastPork (2)

Basically, you make a rub with the sage, salt and pepper, and garlic, and rub it all over the roast. Then you throw it in the crock pot and ignore it for 6 or 7 hours. If you’re me, you might open the lid and stare in at it from time to time just for the hell of it.

Do I know how to party, or what?

So I had to put the pork in the crock pot at 7:30 am because I had a morning full of errands ahead of me, and I was pretty sure that if I waited ’til I got home to start it, we’d be eating dinner at 6. Fred Anderson would eat dinner at 3:30 in the afternoon every day if I allowed it – you think I’m kidding, and I am so NOT – so dinner at 6:00 wasn’t going to work for me. The recipe instructed to leave it in the crock pot for 6 – 8 hours, but an hour before the roast is done, you combine glaze ingredients and then brush it over the roast two or three times during that last hour of cooking.

I had all kinds of math to do – how long did I want to cook the roast? It was a small one, so probably 7 hours. Except that when it comes to crock pot recipes, I tend to go with the longest time, so okay 8 hours. Which meant that at the 7 hours point I needed to mix up the glaze ingredients. And then I had to think very very hard to decide that the 7 hours point would be 2:30. Then I forgot. Then I had to figure it out again. Then I forgot that I’d decided 2:30, and at 1:30 I went into the kitchen to gather the glaze ingredients.

And it’s a good damn thing I was early. Because one of the ingredients was balsamic vinegar. I’d checked in the cupboard to make sure I had a bottle of that stuff before I ran my errands (because one of the errands was to the grocery store, and if I’d needed a bottle, I could have picked it up. But I didn’t, because I had a bottle in the cupboard. God, is this reasoning fascinating, or what?)

In the gathering of my ingredients, I realized that the bottle of balsamic vinegar, which had been sitting in the cupboard for god knows how long, had solidified.

RoastPork (4)

And it looked really, really gross.

RoastPork (5)

I mean seriously, what the HELL? GAH.

RoastPork (6)
Totally solid.

I thought maybe, perhaps, possibly, that the dollar store (which I can see from my front porch) might have a bottle of cheap balsamic vinegar, but alas it was not to be. Luckily I’m only about 10 minutes from the grocery store AND I was an hour ahead of schedule, so it wasn’t a big deal.

And the glaze ingredients are:

RoastPork (3)

Brown sugar, cornstarch, balsamic vinegar, water, and soy sauce.

Mix everything up in a small sauce pan, then heat and stir ’til it thickens. Or if you’re me, put the sauce pan on the stove on medium heat, wander off, and then remember about five minutes later that OH SHIT, I’ve got something on the stove! It was bubbling quietly by the time I got back to the stove and was ready to come off the heat.

RoastPork (8)

Brush the glaze over the roast 2 – 3 times in the course of the next hour. Which I did! Then save the rest of the glaze to serve on the side.

Then I let it cool and THEN I cut it up, and I might have taken a bite or two while I was cutting it up, and wow. It was REALLY good!

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Gratuitous cat pic!

But what would Fred think? He’s not super crazy about soy sauce, would he like it or not? WOULD HE LIKE IT? WOULD HE NOT? Oh, I was on pins and needles, I really was.

(No I wasn’t.)

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Turns out, Fred thought it was really damn good, too! My only complaint is that it didn’t make much (I used a 2 1/2 pound shoulder roast, but a large part of that was bone), we were barely able to get two meals out of it. Which actually, now that I say that, doesn’t sound too bad. But I would have liked to get a lunch or two from it as well, so maybe next time I’ll do two smaller roasts at the same time. There was certainly room in the crock pot!

We will definitely be having this again. Two thumbs up!


Brown Sugar & Balsamic Glazed Pork Loin
Original Source/Author:
: Main
  • 1 (2 pound) boneless pork tenderloin (or regular pork loin)
  • 1 teaspoon ground sage
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 clove garlic, crushed
  • ½ cup water
  • Glaze
  • ½ cup brown sugar
  • 1 tablespoon cornstarch
  • ¼ cup balsamic vinegar
  • ½ cup water
  • 2 tablespoons soy sauce
  1. Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with ½ cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.