Description
A rich and flavorful Balsamic Glazed Pot Roast slow-cooked to tender perfection in a tangy balsamic sauce with sautéed mushrooms. Perfect for holiday meals or comforting Sunday dinners, this recipe infuses a beef roast with a combination of savory, sweet, and slightly spicy elements, resulting in a juicy and aromatic dish.
Ingredients
Scale
Main Ingredients
- 4-5 lb. beef roast
- Cooking oil, for searing
- 2 cups beef broth
- 1/2 cup dark brown sugar
- 1/2 cup balsamic vinegar
- 1 tbsp soy sauce or tamari
- 1 shallot, minced
- Salt and pepper, to taste
- 1 tbsp Worcestershire sauce
- 1/2 tbsp red pepper flakes
- 3 cloves garlic, crushed
- Sprigs of fresh thyme
- 2 bay leaves
- 2 tbsp butter
- 16 oz mushrooms, sliced
Instructions
- Sear the Roast: Heat cooking oil in a frying pan over medium-high heat. Quickly sear the beef roast on all sides until browned, about 2-3 minutes per side. This helps lock in the juices and develops flavor. Transfer the seared roast to a slow cooker.
- Prepare the Balsamic Sauce: In a mixing 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 Pour Sauce: Place crushed garlic cloves, fresh thyme sprigs, and bay leaves around the roast in the slow cooker. Pour the whisked balsamic sauce mixture evenly over the roast ensuring it is well covered.
- Slow Cook the Roast: Cover the slow cooker and cook the roast on low heat for 4 to 6 hours, or until the meat is tender and easily pulls apart with a fork.
- Rest and Slice: Carefully remove the cooked roast from the slow cooker and let it rest for at least 5 minutes before slicing. This resting time allows the juices to redistribute within the meat.
- Strain and Prepare Sauce: Remove 2 cups of the cooking liquid. Strain it through cheesecloth, coffee filters (changing frequently due to fat content), or a fat separator to remove rendered fat and impurities. Set the sauce aside.
- Sauté Mushrooms: In a skillet, melt butter over medium heat. Add sliced mushrooms and sauté until they are golden brown and tender, about 5-7 minutes. Optionally, add some of the reserved balsamic sauce to the mushrooms to glaze them.
- Serve: Plate slices of the pot roast topped with the sautéed mushrooms and drizzle with the strained balsamic glaze for a rich finishing touch.
Notes
- Balsamic Glazed Pot Roast is perfect for holiday feasts or Sunday dinners, offering a rich and tangy flavor profile.
- Using a slow cooker allows the beef to become tender without constant supervision.
- Searing the roast beforehand enhances flavor and texture.
- Straining the cooking liquid helps create a smooth, less greasy glaze.
- Serve with mashed potatoes or seasonal vegetables for a full meal.
Nutrition
- Serving Size: 1 slice with mushrooms (approximately 6 oz meat with 2 oz mushrooms)
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 120 mg
