Slow Cooker Balsamic Glazed Roast Beef Recipe

2020-03-29
  • Yield : 6 serving plates
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 8:00 h
  • Ready In : 8:10 h

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Nutritional Info

This information is per serving.

  • Calories

    621
  • Fat

    23 g
  • Saturated Fat

    9 g
  • Polyunsaturated Fat

    1 g
  • Cholesterol

    13 mg
  • Sodium

    271 mg
  • Potassium

    346 mg
  • Carbohydrate

    16 g
  • Fiber

    0 g
  • Sugars

    13 g
  • Protein

    86 g

Slow cooker balsamic glazed roast beef recipe. Beef pot roast with mushrooms, soy sauce, and honey cooked in a slow cooker. The old-fashioned goodness of this yummy recipe will have your family asking for seconds.

You may also like Pot Roast with Fruit and Chipotle Sauce, another delicious beef recipe cooked in a crock pot (slow cooker). Looking for more slow cooker recipes? Please check out our great collection-Slow Cooker Recipes

Slow Cooker Balsamic Glazed Roast Beef Recipe

Ingredients

  • 4 pounds (1.9 kg) beef chuck roast
  • 1 cup (250 ml) beef broth
  • 1/3 cup (80 ml) balsamic vinegar
  • 2 tablespoons soy sauce
  • 1/2 pound (240 g) mushrooms
  • 2 tablespoons honey
  • 1/4 teaspoon red pepper flakes
  • 4 cloves garlic, peeled and chopped
  • 1/4 teaspoon freshly ground black pepper
  • For the Glaze:
  • 1½ cups (375 ml) cooking liquid from the roast, strained
  • combined 2 tablespoons cornstarch with 2 tablespoons water
  • 3 tablespoons balsamic vinegar
  • 1/4 cup brown sugar
  • 1 tablespoon soy sauce
  • salt and freshly ground black pepper, to taste

Method

Step 1

Lightly grease a slow cooker with nonstick cooking spray. Place roast beef and mushrooms in a greased pot.

Step 2

In a small mixing bowl, combine beef broth, 1/3 cup (80 ml) balsamic vinegar, 2 tablespoons (30 ml) soy sauce, honey, red pepper flakes, chopped garlic, and black pepper. Mix well and pour honey mixture over beef and mushrooms.

Step 3

Cover the cooker and cook on low-heat setting for 6-8 hours or until meat is tender.

Step 4

Turn off ths slow cooker and open the lid. Using tongs, remove cooked beef roast from the pot and transfer to large plate. Slice it sand set aside.

Step 5

Remove 1½ cups (375 ml) of cooking liquid from the cooker. Pour it through a mesh strainer into a medium saucepan. Wisk the combined cornstarch and water into the pan along with balsamic vinegar, brown sugar, and 1 tablespoon soy sauce.

Step 6

Bring to a boil over medium-high heat, whisking constantly, until mixture thickens. Season with asalt and black pepper, to taste.

Step 7

Por the glaze over beef and mushrooms. Serve hot.

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