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Balsamic Glazed Pot Roast

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

There are fewer things more satisfying than a good old fashioned pot roast, but when it is also this flavorful, it’s a double whammy of comfort and taste.  Behold the Balsamic Glazed Pot Roast.

Of course, you can also opt for a more traditional pot roast, but this is a tasty and unique change.

Balsamic Glazed Pot Roast
Balsamic Glazed Pot Roast

Balsamic Glazed Pot Roast

Author: Heidi Boortz
Servings : 10

Ingredients

  • 2 cups beef broth no sugar listed in ingredients
  • 1/2 cup honey
  • 1/2 cup Balsamic Vinegar
  • 1 Tbsp Bragg Liquid Aminos
  • 1 tsp extra virgin olive oil
  • 4 lb beef roast
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 shallot minced
  • 3 sprigs Fresh Thyme
  • 2 Tbsp bottled minced garlic
  • 1 Tbsp worcestershire sauce no sugar listed in ingredients, see notes
  • 2 tsp red pepper flakes
  • 2 bay leaf
  • 16 oz baby bella mushrooms sliced
  • 2 tsp unsalted butter

Instructions

To Cook Immediately

  • Whisk broth, honey, balsamic vinegar, Bragg, shallot, salt, pepper, Worcestershire, and red pepper flakes in a medium bowl. Set aside.
  • Add oil to large skillet. Sprinkle roast with salt and pepper. Sear the roast on all sides and add to a slow cooker.
  • Add reserved liquid to slow cooker; add the garlic, thyme, and bay leaves.
  • Cook on low 5 hours. Remove from slow cooker and reserve liquids. Let stand at room temperature 5 minutes before slicing.
  • Melt butter in medium skillet. Add mushrooms. Cook 10 minutes.
  • While mushrooms are cooking, remove 2 cups of liquid and pass through a cheesecloth, several coffee filters, or a fat separator. Set aside.
  • Serve sliced roast with cooked mushrooms; top with strained liquid.

To Freeze

  • For a freezer meal, add oil to large skillet. Sprinkle roast with salt and pepper. Sear the roast on all sides and add to a large zip top plastic bag. Add all remaining ingredients except mushrooms and butter. Freeze.

To Cook After Freezing

  • Add frozen contents of bag to a slow cooker. Cook on low 9 hours or on high 7 hours. Remove roast from slow cooker and reserve liquids. Let stand at room temperature 5 minutes before slicing.
  • Melt butter in medium skillet. Add mushrooms. Cook 10 minutes.
  • While mushrooms are cooking, remove 2 cups of liquid and pass through a cheesecloth, several coffee filters, or a fat separator. Set aside.
  • Serve sliced roast with cooked mushrooms; top with strained liquid.
Tried this recipe?Let us know how it was!
Balsamic Glazed Pot Roast
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