skip to Main Content

Balsamic Glazed Pot Roast

DISCLAIMER:  This recipe 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.

DISCLAIMER:  This recipe 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

Hey LOOK! The recipe is right here! No scrolling your life away reading our life story. If that's your style, give us a share.

Balsamic Glazed Pot Roast

Balsamic Glazed Pot Roast

Votes: 0
Rating: 0
You:
Rate this recipe!
Rate This Recipe
Print Recipe
←Print

Hey, have you checked out the Clean Plate Club yet? Learn More Here. You'll love it.

Recipe by:Heidi Boortz
Adapted From:The Complete Savorist
Adapted From Link:THEIR RECIPE

Ingredients

Ingredients

Instructions

    To Cook Immediately
    1. Whisk broth, honey, balsamic vinegar, Bragg, shallot, salt, pepper, Worcestershire, and red pepper flakes in a medium bowl. Set aside.
    2. Add oil to large skillet. Sprinkle roast with salt and pepper. Sear the roast on all sides and add to a slow cooker.
    3. Add reserved liquid to slow cooker; add the garlic, thyme, and bay leaves.
    4. Cook on low 5 hours. Remove from slow cooker and reserve liquids. Let stand at room temperature 5 minutes before slicing.
    5. Melt butter in medium skillet. Add mushrooms. Cook 10 minutes.
    6. While mushrooms are cooking, remove 2 cups of liquid and pass through a cheesecloth, several coffee filters, or a fat separator. Set aside.
    7. Serve sliced roast with cooked mushrooms; top with strained liquid.
    To Freeze
    1. 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
    1. 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.
    2. Melt butter in medium skillet. Add mushrooms. Cook 10 minutes.
    3. While mushrooms are cooking, remove 2 cups of liquid and pass through a cheesecloth, several coffee filters, or a fat separator. Set aside.
    4. Serve sliced roast with cooked mushrooms; top with strained liquid.
    Balsamic Glazed Pot Roast
    COMMENTS
    This Post Has One Comment

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    28 days to clean sidebar
    Latest Blogs

    - Ten Healthy Recipes for Quarantine and COVID-19 “Shelter In Place”
    - Classic Coleslaw
    - Beef and Peapods

    Latest Recipes

    Shrimp and Snow Peas Stir Fry
    May 28, 2020
    Italian Kale Salad
    May 7, 2020
    Air Fryer Tortilla Chips
    May 1, 2020

    28 days to clean sidebar
    Latest Blogs

    - Ten Healthy Recipes for Quarantine and COVID-19 “Shelter In Place”
    - Classic Coleslaw
    - Beef and Peapods

    Latest Recipes

    Shrimp and Snow Peas Stir Fry
    Italian Kale Salad
    Air Fryer Tortilla Chips

    Back To Top
    Send this to a friend