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Balsamic Glazed Pot Roast

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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

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Balsamic Glazed Pot Roast

Balsamic Glazed Pot Roast

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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
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