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.
1In 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.
2Sprinkle 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.
3Set 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.
4About 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.