Balsamic Beef Roast For Slow Cooking Recipe

Ingredients for Balsamic Beef Roast For Slow Cooking

• 3 cups beef stock
• Onions
• Garlic Cloves
• 1 teaspoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• Beef Eye Round
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1/4 cup water (for deglazing) + 1 cup boiling water (for mushrooms)
• 1/4 cup balsamic vinegar
• Dried Rosemary
• salt to taste
• Dried Shiitake Mushroom
• Boiling Water

How to Make Balsamic Beef Roast For Slow Cooking

1. 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).
2. Add 1 medium onion, chopped, and 2 cloves garlic, minced, to the reduced beef stock.
3. In a small bowl, mix together 1 teaspoon black pepper, 1 tablespoon onion powder, and 1 tablespoon garlic powder.
4. Rub the spice mixture evenly onto the roast.
5. Sprinkle 2 tablespoons of all-purpose flour onto both sides of the meat and pat it into the meat (the ‘spanking’ method!).
6. 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.
7. While the meat is browning, lightly grease your slow cooker.
8. Place the seared roast into the slow cooker.
9. Add 1/4 cup water to the skillet to deglaze, scraping up the browned bits. Reserve this liquid.
10. In a bowl, combine the reduced beef stock mixture (from step 2), 1/4 cup balsamic vinegar, and 2 sprigs fresh rosemary.
11. Pour the balsamic mixture and the reserved deglazing liquid over the meat in the slow cooker.
12. 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.
13. After cooking, remove the roast from the slow cooker. Cover with foil and let rest for at least 15 minutes before slicing.
14. (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.
15. 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.
16. In a small bowl, whisk together 2 tablespoons flour and 1/4 cup cold water to create a slurry.
17. Reduce heat to medium-low, slowly whisk the slurry into the simmering liquid, stirring constantly until thickened and smooth. Strain if needed.
18. Season with salt to taste.
19. Stir in the reserved mushrooms (if using) and thinly sliced roast beef.
20. 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.