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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


  • 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


  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.


  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.