Slow Cooker Balsamic Glazed Roast Beef Recipe2021-03-29
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat9 g
Unsaturated Fat1 g
Slow cooker balsamic glazed roast beef recipe. This delicious slow cooker roast beef recipe is hearty, comforting, and easy to make. It’s perfect for chilly nights and winter holidays.
What are the benefits of slow cooking?
Slow cooking is a technique that requires a lot of patience and time. It takes hours to cook something in the oven or on the stove. However, it is worth it because you can make healthy and nutritious meals for your family.
There are many benefits of slow cooking. It is easy to prepare and doesn’t need any electricity or gas to cook with. It also saves time since you don’t have to worry about checking on it all the time while it cooks.
Slow cooking has many health benefits as well. For example, when you cook with this method, you can reduce your risk of foodborne illnesses because bacteria cannot grow in the low-temperature environment that slow cooking creates.
Why would you make a balsamic glaze for your roast beef in the slow cooker?
A balsamic glaze is a mixture of balsamic vinegar, sugar, and soy sauce. It can be used on beef, pork, or poultry.
Slow cooking gives the meat a tender texture and makes the glaze more flavorful. The sugar in the glaze caramelizes and creates a rich flavor. The vinegar in the glaze also helps to tenderize the meat.
Slow Cooker Balsamic Glazed Roast Beef Recipe
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- 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
Lightly grease a slow cooker with nonstick cooking spray. Place roast beef and mushrooms in a greased pot.
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.
Cover the cooker and cook on a low-heat setting for 6-8 hours or until meat is tender.
Turn off the slow cooker and open the lid. Using tongs, remove the cooked beef roast from the pot and transfer it to a large plate. Slice it and set it aside.
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 of soy sauce.
Bring to a boil over medium-high heat, whisking constantly, until mixture thickens. Season with salt and black pepper, to taste.
Pour the glaze over beef and mushrooms. Serve hot.