Ingrédients pour Balsamic Beef Roast For Slow Cooking
- 3 cups beef stock
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 3 1/2 lbs beef eye round roast
- 4 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1/2 cup water
- 1/4 cup balsamic vinegar
- 2 sprigs fresh rosemary
- salt, to taste
- 8 ounces dried shiitake mushroom (optional)
- 1 cup boiling water
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Comment préparer Balsamic Beef Roast For Slow Cooking
- In a medium saucepan, pour 2 cups beef stock. Bring to a boil, then reduce heat and simmer until reduced to about 1/2 cup (approximately 3-5 minutes, depending on pan size and burner).
- Add 1 medium onion, chopped, and 2 cloves garlic, minced, to the reduced beef stock.
- In a small bowl, mix together 1 teaspoon black pepper, 1 tablespoon onion powder, and 1 tablespoon garlic powder.
- Rub the spice mixture evenly onto the roast.
- Sprinkle 2 tablespoons of all-purpose flour onto both sides of the meat and pat it into the meat (the ‘spanking’ method!).
- Heat 2 tablespoons olive oil in a large, oven-safe skillet over medium-high heat. Sear the roast on all sides for about 8 minutes, ensuring a nice brown crust. Reserve the pan drippings.
- While the meat is browning, lightly grease your slow cooker.
- Place the seared roast into the slow cooker.
- Add 1/4 cup water to the skillet to deglaze, scraping up the browned bits. Reserve this liquid.
- In a bowl, combine the reduced beef stock mixture (from step 2), 1/4 cup balsamic vinegar, and 2 sprigs fresh rosemary.
- Pour the balsamic mixture and the reserved deglazing liquid over the meat in the slow cooker.
- Cover and cook on low for 5 hours for a 3.5-pound roast, or 4 hours and 50 minutes for a 3.25-pound roast. Adjust cooking time as needed for larger or smaller roasts.
- After cooking, remove the roast from the slow cooker. Cover with foil and let rest for at least 15 minutes before slicing.
- (Optional) If using 8 oz. shiitake mushrooms: About 15 minutes before removing the roast, soak the mushrooms in 1 cup boiling water for 30 minutes. Drain, reserving the soaking liquid, and discard the liquid.
- To make the gravy: Pour the liquid from the slow cooker into a large skillet. Add 1 cup beef stock. Bring to a boil, then reduce heat and simmer for about 5 minutes.
- In a small bowl, whisk together 2 tablespoons flour and 1/4 cup cold water to create a slurry.
- Reduce heat to medium-low, slowly whisk the slurry into the simmering liquid, stirring constantly until thickened and smooth. Strain if needed.
- Season with salt to taste.
- Stir in the reserved mushrooms (if using) and thinly sliced roast beef.
- If making ahead, refrigerate the roast and gravy separately. When reheating, add additional beef stock as needed to adjust consistency and add 1-2 tablespoons of water to maintain moisture.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
16g
Fat
17g
Carbs
4g
