Description
A tender and flavorful Balsamic Glazed Pot Roast cooked low and slow in a slow cooker, then served with a rich balsamic glaze and sautéed mushrooms. This comforting recipe combines the deep flavors of balsamic vinegar, herbs, and spices with a perfectly seared beef roast for an easy yet elegant meal.
Ingredients
Scale
Beef Roast
- 4-5 lb. beef roast
- Cooking oil (for searing)
- Salt and pepper, to taste
Sauce
- 2 cups beef broth
- 1/2 cup dark brown sugar
- 1/2 cup balsamic vinegar
- 1 tbsp soy sauce or tamari
- 1 shallot, minced
- 1 tbsp Worcestershire sauce
- 1/2 tbsp red pepper flakes
- Sprigs of fresh thyme
- 2 bay leaves
- 3 cloves garlic, crushed
Mushrooms
- 16 oz mushrooms, sliced
- 2 tbsp butter
- Salt and pepper, to taste
Instructions
- Sear the Roast: In a frying pan, heat cooking oil over medium-high heat. Quickly sear the beef roast on all sides until browned, locking in juices and developing flavor. Transfer the seared roast to a slow cooker.
- Prepare the Sauce: In a bowl, whisk together beef broth, dark brown sugar, balsamic vinegar, soy sauce or tamari, minced shallot, salt, pepper, Worcestershire sauce, and red pepper flakes until well combined.
- Add Aromatics and Cook: Pour the sauce mixture over the roast in the slow cooker. Add crushed garlic cloves, fresh thyme sprigs, and bay leaves. Cover and cook on low heat for 4 to 6 hours, allowing flavors to meld and the roast to become tender.
- Rest the Roast: Once cooked, carefully remove the roast from the slow cooker and let it rest for at least 5 minutes before slicing. This helps retain the juices and makes slicing easier.
- Strain the Cooking Liquid: Remove 2 cups of the cooking liquid from the slow cooker. Pass it through a cheesecloth, several coffee filters, or use a fat separator to clarify the sauce. Set aside for serving or further reduction if desired.
- Sauté the Mushrooms: While the roast rests, melt 2 tablespoons of butter in a skillet over medium heat. Add the sliced mushrooms and cook until tender and golden brown, about 5-7 minutes. Season with salt and pepper to taste.
- Serve: Slice the rested roast against the grain and serve with the strained balsamic glaze sauce and sautéed mushrooms on the side for a rich, comforting meal.
Notes
- Allowing the roast to rest before slicing helps retain its juices for a moist and tender result.
- Clarifying the sauce by straining removes excess fat, resulting in a cleaner, richer glaze.
- You can reduce the strained sauce in a saucepan over low heat if a thicker glaze is preferred.
- Use a sharp knife to slice the meat against the grain for maximum tenderness.
- If you prefer a spicier dish, increase the red pepper flakes slightly.
