Description
This Balsamic Glazed Pot Roast is a tender, flavorful beef roast slow-cooked to perfection with a rich balsamic vinegar and brown sugar glaze. The roast is first seared to lock in juices, then slow-cooked with aromatic herbs and a vibrant sauce. Served with sautéed mushrooms and a clarified balsamic glaze reduction, this comforting dish is perfect for family dinners or special occasions.
Ingredients
Scale
Beef Roast
- 4-5 lb. beef roast
- Cooking oil (for searing)
- Salt and pepper, to taste
Balsamic Glaze 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
- 3 cloves garlic, crushed
- Sprigs of fresh thyme
- 2 bay leaves
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 to lock in the juices and develop flavor. This initial searing creates a delicious crust. 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, ensuring a balanced sweet and tangy 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 for added depth. Cover and cook on low heat for 4 to 6 hours, allowing the roast to become tender and the flavors to meld beautifully.
- Rest the Roast: Once cooked, carefully remove the roast from the slow cooker and let it rest for at least 5 minutes. Resting helps retain the juices and makes slicing the roast easier and cleaner.
- 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), or use a fat separator to clarify the sauce by removing rendered fat. Set the strained sauce 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 for a savory side that complements the roast.
- 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 and comforting meal that delights the palate.
Notes
- Searing the roast is essential to lock in juices and enhance flavor.
- Use a slow cooker to ensure the roast becomes tender and flavorful over time.
- Straining the sauce helps remove excess fat and clarifies the glaze for a cleaner presentation.
- Resting the meat before slicing ensures juiciness and easier serving.
- You can reduce the strained sauce further on the stovetop for a thicker glaze if desired.
- Adjust red pepper flakes to control the heat level of the sauce.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
