Description
This Balsamic Glazed Pot Roast is a hearty and flavorful slow-cooked beef dish that combines a tender, seared roast with a rich, tangy balsamic sauce. Enhanced with garlic, fresh thyme, and mushrooms sautéed in butter, this comforting meal is perfect for family dinners or special occasions.
Ingredients
Scale
Beef Roast and Searing
- 4-5 lb. beef roast
- Cooking oil (for searing)
- 2 tbsp butter (for sautéing mushrooms)
Sauce and Seasonings
- 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
Mushrooms
- 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 rich flavor. Then transfer the seared roast to a slow cooker.
- Prepare the Sauce: In a bowl, whisk together the beef broth, dark brown sugar, balsamic vinegar, soy sauce or tamari, minced shallot, salt, pepper, Worcestershire sauce, and red pepper flakes until well combined to create a flavorful glaze.
- 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 beef to become tender and juicy.
- Rest the Roast: Once cooked, carefully remove the roast from the slow cooker and let it rest for at least 5 minutes before slicing. Resting 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 them frequently to avoid clogging from rendered fat), or use a fat separator to clarify the sauce. Set aside for serving or for 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, approximately 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
- Searing the roast before slow cooking locks in juices and improves the beef’s flavor and texture.
- Straining the cooking liquid helps remove fat, resulting in a clearer, more refined sauce.
- Resting the roast before slicing ensures it remains juicy and tender.
- You can adjust the red pepper flakes to control the level of spiciness in the sauce.
- If you want a thicker sauce, reduce the strained cooking liquid on the stovetop over medium heat until desired consistency.
- For a gluten-free version, use tamari instead of soy sauce and ensure Worcestershire sauce is gluten-free.
