Description
This Balsamic Glazed Pot Roast is a tender, slow-cooked beef roast simmered in a rich balsamic and brown sugar glaze. Infused with garlic, shallots, fresh thyme, and a touch of heat from red pepper flakes, the roast is perfectly complemented by sautéed mushrooms for a hearty and flavorful meal ideal for holidays or Sunday dinners.
Ingredients
Scale
Beef Roast and Seasoning
- 4-5 lb beef roast
- Salt and pepper to taste
- Cooking oil (for searing)
Glaze and Cooking Liquid
- 2 cups beef broth
- 1/2 cup dark brown sugar
- 1/2 cup balsamic vinegar
- 1 tbsp soy sauce or tamari
- 1 tbsp Worcestershire sauce
- 1/2 tbsp red pepper flakes
- 1 shallot, minced
- 3 cloves garlic, crushed
- Sprigs of fresh thyme (about 2-3 sprigs)
- 2 bay leaves
Mushrooms
- 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 to lock in juices. This typically takes about 2-3 minutes per side. Once seared, transfer the roast to a slow cooker.
- Prepare the glaze mixture: 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. This mixture will form the flavorful glaze for the roast.
- Add aromatics and cook: Pour the whisked liquid over the roast in the slow cooker. Add crushed garlic cloves, fresh thyme sprigs, and bay leaves to the cooker for added aroma and flavor. Cover with the lid and cook on low heat for 4 to 6 hours, until the beef is tender and easy to shred.
- Rest the roast: When done cooking, carefully remove the roast from the slow cooker and let it rest for at least 5 minutes. Resting allows the juices to redistribute throughout the meat, ensuring moist slices.
- Strain the cooking liquid: Remove 2 cups of the cooking liquid from the slow cooker. Pass this liquid through a cheesecloth, several coffee filters (changing frequently due to fat clogging), or use a fat separator to remove excess rendered fat. Set aside the strained glaze.
- Sauté the mushrooms: In a skillet, melt 2 tablespoons of butter over medium heat. Add the sliced mushrooms and sauté until they are golden brown and tender, about 5-7 minutes. This adds a savory complement to the roast.
- Serve: Slice the rested roast and serve with the balsamic glaze and sautéed mushrooms for a delicious, hearty meal.
Notes
- Slow cooking the beef roast on low ensures tender, flavorful meat perfect for slicing.
- Straining the cooking liquid removes excess fat, making the glaze richer without being greasy.
- Sautéed mushrooms add an earthy depth and texture contrast to the dish.
- Ideal for holiday dinners or a comforting Sunday meal.
- Adjust red pepper flakes to your heat preference.
- Use tamari instead of soy sauce for a gluten-free option.
Nutrition
- Serving Size: 1 slice with mushrooms (approximately 1/8 of recipe)
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.1 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
