Beef/ Christmas/ Gluten Free/ Holiday/Themed/ Slow Cooker

Balsamic Glazed Pot Roast

Balsamic Glazed Pot Roast ~ Perfect for a holiday or your Sunday dinner, slow Cooked Beef Roast in a rich balsamic sauce with sautéed mushrooms.

xBalsamic Glazed Pot Roast ~ Perfect for a holiday or your Sunday dinner, slow Cooked Beef Roast in a rich balsamic sauce with sautéed mushrooms ~ The Complete Savorist

Last year I went crazy.  I decided to make this Balsamic Glazed Pot Roast for Christmas.

My entire life, Christmas dinner has been ham.  But no, last year I had to throw caution to the wind and make beef.  I decided I needed to grow as a holiday meal maker.  I had to toss tradition aside, thumb my nose at the established holiday menu.

Thanksgiving is turkey and both Christmas and Easter has historically been ham.  But, then I realized that beef was holiday-less.

I suddenly felt sorry for beef.  Sure, I eat enough beef in the form of steak and burgers in the summer off the grill, but no holiday had its claim upon the meat.

Now, Christmas is the beef holiday. Officially Balsamic Glazed Pot Roast holiday.  I feel good with my decision.  And my taste buds couldn’t be any happier (do you hear that in a Chandler Bing voice? I totally do!)

Balsamic Glazed Pot Roast ~ Perfect for a holiday or your Sunday dinner, slow Cooked Beef Roast in a rich balsamic sauce with sautéed mushrooms ~ The Complete Savorist

While beef roasts are a staple at my table throughout the year, this one is just a bit more special, probably because of the balsamic vinegar.

We’ve discussed my love of balsamic vinegar. It’s deep.  It’s eternal. The rich beef flavor combined with the sweet vinegar and mild shallot made this my absolutely favorite beef roast.

It feels fancy enough to adorn your holiday table but is simple enough to grace your weeknight table. Whatever occasion you choose to serve this roast, I promise, it will be a special meal.

 Balsamic Glazed Pot Roast ~ Perfect for a holiday or your Sunday dinner, slow Cooked Beef Roast in a rich balsamic sauce with sautéed mushrooms ~ The Complete Savorist
What to Serve With Beef Roast

If you’re in need of some delicious side dishes to serve along side this very tasty Balsamic Glazed Pot Roast, I’ve got you covered.

Tuscan White Bean and Sausage Dip  ~ This is a a great Italian inspired appetizer that will pair well with these Italian recipes.

Insalata di rucola con pera e prosciutto ~ That’s Italian for an arugula salad with pears and prosciutto with fresh parmesan and a simple vinaigrette.

Tangy-Sweet Green Beans ~ Freshly picked garden green beans tossed with onions, bacon, and sun-dried tomatoes and a splash of red wine vinegar.

Rustic Italian Potato Salad ~ A true Italian version of potato salad with simple ingredients; olive oil, celery, parsley, and pimento.

Salted Caramel Affogato ~ Similar to an espresso and vanilla gelato, this salted caramel ice cream dessert will finish off your Italian meal in style.

Balsamic Glazed Pot Roast ~ Perfect for a holiday or your Sunday dinner, slow Cooked Beef Roast in a rich balsamic sauce with sautéed mushrooms ~ The Complete Savorist

Balsamic Glazed Pot Roast

Course: Dinner/Slow Cooker
Cuisine: Italian
Keyword: balsamic, Beef, mushrooms, slow cooker
Author: Michelle De La Cerda
Balsamic Glazed Pot Roast ~ Perfect for a holiday or your Sunday dinner, slow Cooked Beef Roast in a rich balsamic sauce with sautéed mushrooms
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Ingredients

  • Beef Roast; 4-5 lb.
  • Cooking oil
  • 2 cups beef broth
  • 1/2 cup dark brown sugar
  • 1/2 cup balsamic vinegar
  • 1 tbsp soy sauce/tamari
  • 1 shallot; minced
  • Salt/pepper; to taste
  • 1 tbsp . Worcestershire sauce
  • 1/2 tbsp . red pepper flakes
  • 3 cloves garlic; crushed
  • Sprigs for fresh thyme
  • 2 bay leaves
  • 2 tbsp butter
  • 16 oz mushrooms; sliced

Instructions

  1. In a frying pan, quickly sear the roast on all sides and add to a slow cooker.
  2. In a bowl, whisk together the broth, brown sugar, balsamic vinegar, soy/tamari sauce, shallot, salt, pepper, Worcestershire, and red pepper flakes.
  3. Pour the whisked liquid over the roast, add the garlic, thyme, and bay leaves.
  4. Cover and cook on low for 4-6 hours.
  5. When cooked, remove from liquid and allow to rest for at least 5 minutes before slicing.

  6. Remove 2 cups of liquid and pass through a cheesecloth, several coffee filters (they will clog with rendered fat, making it necessary to change them frequently) or a fat separator. Set aside.

Mushrooms

  1. In a sauté pan, melt the butter and cook the mushrooms on medium for 10 minutes or until browned and softened. Season with salt and pepper.
  2. Plate the roast, serve with the liquid and top with sautéed mushrooms.

Recipe Notes

Need several coffee filters, cheesecloth, or fat separator.

Balsamic Glazed Pot Roast ~ Perfect for a holiday or your Sunday dinner, slow Cooked Beef Roast in a rich balsamic sauce with sautéed mushrooms ~ The Complete Savorist

 

Thank you for sharing!

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55 Comments

  • Reply
    Sarah
    December 9, 2014 at 4:00 am

    This looks delicious! Anything with balsamic and lots of mushrooms has to be amazing!

    • Reply
      Michelle
      December 9, 2014 at 10:10 am

      Sarah, you are absolutely correct… 🙂

  • Reply
    Betsy | JavaCupcake.com
    December 9, 2014 at 4:50 am

    I think my husband would give me a full body massage if I made this pot roast for him. He loves balsamic and mushrooms. Mmmmmm delish recipe!

    • Reply
      Michelle
      December 9, 2014 at 10:08 am

      Betsy…get the roast in the slow cooker now. It’s easy and if a massage is on the line…

  • Reply
    K / Pure & Complex
    December 9, 2014 at 6:22 am

    Your pork roast came out looking beautiful. I also love the presentation as well. Such a wonderful dinner.

    • Reply
      Michelle
      December 9, 2014 at 10:07 am

      Thank you K. It was extremely flavorful.

  • Reply
    Mandy @Mandy's Recipe Box
    December 9, 2014 at 8:01 am

    This looks amazing. For reals. And I want to eat allll the mushrooms!

    • Reply
      Michelle
      December 9, 2014 at 11:15 am

      The mushrooms were so good in the balsamic sauce…

  • Reply
    heather @french press
    December 9, 2014 at 8:42 am

    this sounds like the perfect Sunday night supper! delicious

    • Reply
      Michelle
      December 9, 2014 at 11:16 am

      It really is perfect for Sunday supper. It’s easy and lots of flavor.

  • Reply
    Julia
    December 9, 2014 at 9:12 am

    Love the idea of the balsamic glaze on this pot roast! So comforting for winter.

    • Reply
      Michelle
      December 9, 2014 at 10:07 am

      Thank you Julia, balsamic just makes everything better.

  • Reply
    lizzy
    December 9, 2014 at 10:09 am

    Gorgeous picture!!! This recipe is very similar to the one I use and I LOVE IT!! I’ll def. be making this for the holidays!! Nice job!

    • Reply
      Michelle
      December 9, 2014 at 11:14 am

      Thank you Lizzy! I will have to check yours out.

  • Reply
    Nancy Buchanan
    December 9, 2014 at 11:19 am

    You had me at mushrooms and balsamic – a true match made in heaven.. which is pretty appropriate for Christmas!!!

    • Reply
      Michelle
      December 9, 2014 at 12:02 pm

      I agree it is a match made in heaven.

  • Reply
    Lovefoodies
    December 9, 2014 at 12:07 pm

    oh my! Michelle those mushrooms are spot on exactly how I like them and that beef with the balsamic… I oh so need to come over for dinner. This looks top notch!

    • Reply
      Michelle
      December 9, 2014 at 12:26 pm

      Thank you Lovefoodies! It is my absolute favorite way to prepare a beef roast.

  • Reply
    KC the Kitchen Chopper
    December 9, 2014 at 1:16 pm

    This looks incredible. Pinned for later. Delish. On my holiday “to do” list!

    • Reply
      Michelle
      December 9, 2014 at 1:17 pm

      Thank you KC. Enjoy.

  • Reply
    Dorothy at Shockingly Delicious
    December 9, 2014 at 1:44 pm

    I share your deep and eternal love of balsamic.

    • Reply
      Michelle
      December 9, 2014 at 1:52 pm

      It’s the true nectar of the gods!

  • Reply
    Julie
    December 9, 2014 at 4:20 pm

    We’ve always done pot roast for Christmas – and this looks like a great way to continue the tradition!

  • Reply
    Meagan @ A Zesty Bite
    December 9, 2014 at 8:42 pm

    This pot roast is right up my alley with the flavors.

    • Reply
      Michelle
      December 9, 2014 at 9:42 pm

      Glad to hear that Meagan.

  • Reply
    Mike Benayoun
    December 9, 2014 at 9:05 pm

    Very festive and appetizing Michelle. Isn’t that funny that we, food bloggers, always celebrate holidays 1-2 weeks before anyone else? 😉

    • Reply
      Michelle
      December 9, 2014 at 9:42 pm

      It’s crazy, but we have to get our stuff out to the people who need it before they need it.

  • Reply
    Erlene
    December 10, 2014 at 1:18 am

    I love roast beef. My favorite is my grandmothers with lots of garlic. Maybe I’ll throw caution to the wind too and make this instead of ham.

    • Reply
      Michelle
      December 10, 2014 at 1:24 am

      Oh do it! Be a rebel too!

  • Reply
    Debra Clark
    December 10, 2014 at 4:54 pm

    Beef…..it’s what’s for dinner! This sounds fabulous and your photos are so enticing! Yep, I think beef has earned it’s place on the Christmas table!

    • Reply
      Michelle
      December 10, 2014 at 10:59 pm

      Thank you Debra! I agree!

  • Reply
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  • Reply
    Cindy (Vegetarian Mamma)
    December 12, 2014 at 11:06 am

    What a super beautiful dish. I am sharing with my MIL. She is always looking for new recipes! Beautiful photography!

    • Reply
      Michelle
      December 12, 2014 at 11:57 am

      Thank you Cindy! I truly love this roast, my personal favorite.

  • Reply
    Elise
    December 12, 2014 at 3:39 pm

    How many servings does this feed?

    • Reply
      Michelle
      December 12, 2014 at 5:35 pm

      Hi Elise, this will feed 6-8, but if your serving big meat eaters, make a bit larger of a roast. I got 8 servings out of this with a table full of sides, but I was missing a major carnivore at my table, which would have decreased the amount this fed.

  • Reply
    Alison
    December 14, 2014 at 10:49 am

    Hi! This recipe looks so good that I am making it right now! Changed up a couple of things, though. I seasoned my roast with salt, pepper, garlic powder, onion powder, dried thyme, dried rosemary, and dusted it with flour and then seared it in my dutch oven. I removed it from the pan and added the garlic and sautéed it for a couple of minutes. Added the balsamic vinegar to deglaze the pan and added the balance of the ingredients for the sauce. I also threw in a couple sprigs of rosemary. I brought this to a boil and put the roast back in the pan. I decided to finish it in the oven at about 300 degrees for maybe 2 1/2 to 3 hours. Can’t wait to taste it! Anything with balsamic and mushrooms has to be yummy!

    • Reply
      Michelle
      December 14, 2014 at 11:12 am

      Love it!!!! Rosemary was my original herb of choice, but my plant failed this year so I went with my old favorite thyme. Yours will be amazing.

  • Reply
    Sharon @ savormania
    December 14, 2014 at 2:17 pm

    Your pot roast looks delicious and beautiful! Bravo for the amazing photos!

    • Reply
      Michelle
      December 14, 2014 at 2:20 pm

      Thank you Sharon, I appreciate the kind words.

  • Reply
    Kimi
    December 14, 2014 at 8:23 pm

    3 stars
    lovely! I love the pics. 🙂

  • Reply
    Dan from Platter Talk
    December 15, 2014 at 5:45 pm

    5 stars
    Nice job with with this roast; I’m just wondering what time dinner is being served. 🙂 Great job here!

  • Reply
    alex
    December 16, 2014 at 7:09 pm

    Hi
    This looks amazing. No slow cooker here but i do have a pressure cooker, can this be done in a pressure cooker? I’d love to give it a try.

    • Reply
      Michelle
      December 16, 2014 at 8:38 pm

      Shouldn’t be a problem, the size of the roast I wrote the recipe for would cook for 35-40 minutes.

  • Reply
    CarriesExpKtchn
    December 19, 2014 at 5:21 am

    We switched to beef for Christmas several years ago ourselves and haven’t looked back. This recipe looks delicious!

    • Reply
      Michelle
      December 19, 2014 at 6:27 pm

      Thank you Carrie! It really was fantastic. “Beef, it’s what’s for Christmas” Think we can get that slogan out?

  • Reply
    Healing Tomato
    December 19, 2014 at 8:19 am

    5 stars
    You did a great job on this recipe. I showed it to some meat-eaters I know and they loved the idea of balsamic vinegar in pot roast. Your recipe is a hit with them.

    • Reply
      Michelle
      December 19, 2014 at 6:31 pm

      Thanks HT. Appreciate the love despite your non-meat eating ways!

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