Balsamic Roast Beef in the Crock-pot

Marsha Gardner

By
@mrdick1950

I tried a new recipe that my friend from New Jersey sent me. She said it was so different than the regular pot roast with the balsamic vinegar. We tried it and liked it enough for me to add to my recipes. That is the test in my kitchen. If it is only so, so I don't even bother adding to my own cookbook let alone share with anyone else.


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Comments:

Serves:

6

Cook:

5 Hr 30 Min

Ingredients

1 c
beef stock
1 tsp
freshly ground black pepper
1 tsp
onion powder
1 tsp
garlic powder with parsley
3 1/2 lb
eye of the round
2 Tbsp
all purpose flour
2 Tbsp
olive oil, extra virgin
3 medium
onions, peeled and thickly sliced
4 clove
garlic
1/4 c
water for deglazing
1/4 c
balsamic vinegar
3/4 tsp
thyme, dried
1 c
beef stock
3 Tbsp
flour for slurry
1/2 oz
shitake mushrooms, dried
3/4 c
boiling water for re-hydrating mushrooms

Directions Step-By-Step

1
In medium saucepan pour beef stock, bring to boil, keep boiling until reduced to about 1/2 cup guessing at 3 minutes as it really depends upon pan size and burner temperature. Let cool.

Meanwhile, mix together black pepper, onion powder, and garlic powder; rub onto roast.
2
Sprinkle flour onto both sides of meat and pat into meat

Heat olive oil in high sided pan at moderate temperature, sear meat all over for about 10 minutes-take your time as this is when you get luscious drippings.

While meat is browning, line crock-pot, add onions and garlic to crock-pot.
3
Set meat on top of onions and then deglaze pan (about 1 minute) that meat was in with 1/4 cup water, scrap up those yummy drippings, reserve in pan for next step,

Pour reduced beef stock, balsamic vinegar, and rosemary into deglazed liquid; pour over meat.

Cover crock-pot, cook on low. I check the meat with meat thermometer about 30 minutes before I think it will be done. Crock-pots vary. For 3 1/2 pound roast, it will be done in about 5 hours, and for 3 1/4 pound roast it will take about 4 hours and 50 minutes. After removing meat, cover with foil and let rest while making gravy.
4
About 15 minutes before removing roast, soak mushrooms in boiling water for 30 minutes, drain and discard liquid.

Scoop out and reserve onions from crockpot.

Take liquid from crockpot, and pour into large skillet, add the other cup beef stock, bring to boil, boil about 5 minutes, make slurry of flour and cold water, reduce burner to moderate temperature, stir slurry into hot liquid, and stir until lumps are out, strain if needed.
5
Put reserved onions and mushrooms into gravy.

Slice meat and add to gravy.

About this Recipe

Course/Dish: Beef, Roasts