Slow Cooker Balsamic Glazed Roast Beef Recipe
- Cuisine: Asian
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 6 servings
- Servings: 6
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
Average Member Rating
(5 / 5)
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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.
