Description
This Balsamic Glazed Pot Roast is a tender, slow-cooked beef roast simmered in a rich, tangy balsamic sauce infused with garlic, shallots, and fresh herbs. Finished with sautéed mushrooms and a hint of spice from red pepper flakes, this hearty dish is perfect for special occasions or comforting Sunday dinners.
Ingredients
Scale
Beef Roast and Meat Preparation
- 4-5 lb. beef roast
- Cooking oil (for searing)
- 2 tbsp butter
Sauce and Seasoning
- 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
Vegetables
- 16 oz mushrooms, sliced
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 to lock in juices and develop 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 the 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 (changing frequently to avoid clogging from rendered fat), 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
- Balsamic Glazed Pot Roast is ideal for holiday dinners or a hearty Sunday family meal.
- Slow cooking allows the beef to become tender and infused with the rich balsamic and herb flavors.
- Using a fat separator or multiple coffee filters ensures a clean, flavorful glaze without excess fat.
- Sautéed mushrooms complement the acidity and sweetness of the glaze perfectly.
- Resting the roast before slicing helps retain the meat’s juices for a moist and delicious serving.
Nutrition
- Serving Size: 1 serving (approximately 6 oz sliced beef with sauce and mushrooms)
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 130 mg
