Balsamic Glazed Pot Roast
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.