Best 4 Balsamic Roast Beef In The Crock Pot Recipes

SLOW COOKER BALSAMIC POT ROAST

Steps:

• In a large pot or skillet add 2 tablespoons of canola oil oh high heat.
• Season the pot roast with the salt and pepper.
• Add the pot roast to the pan and brown on both sides, 3-5 minutes on each side.
• Add the meat to the slow cooker.
• Add the onions into the pan you browned the beef in and cook for 1-2 minutes.
• If you have space around the meat in the slow cooker add in some small potatoes and carrots.
• Top the beef with the onions, garlic, thyme and bay leaf.
• In a small cup add the beef base (if using) to the balsamic vinegar and whisk.
• Top the beef with the balsamic mixture, red wine and brown sugar.
• Cook on low for 6 to 8 hours.
• Remove bay leaf before serving.
• To make the sauce into a glaze, strain the liquid out after it is done cooking.
• Spoon off the fat and discard.
• Add the remaining sauce to a small pan and cook in a saucepan on medium heat until thickened, about 8-10 minutes.
• If you want a stronger balsamic flavor, add in another 2 tablespoons of balsamic vinegar to the sauce before cooking it down in the saucepan.

BALSAMIC ROAST BEEF IN THE CROCK-POT

Steps:

• 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.

BALSAMIC POT ROAST (CROCK POT)

Steps:

• In a large, heavy skillet, sear the beef in the oil until browned all over. Transfer the beef to your slow cooker.
• Scatter the onion, carrots and garlic around the beef.
• In a bowl, stir together the broth, bouillon, vinegar, and rosemary. Pour the mixture over the beef.
• Pour the tomatoes on top.
• Season with pepper.
• Cover the slow cooker, and cook on low for 8 hours.
• When cooking time is up, remove the beef with tongs and place it on a serving platter. Scoop the onions and carrots out with a slotted spoon and pile them around the roast.
• Turn crock pot to high and thicken the juice left in the slow cooker with cornstarch mixed with water. Serve it with the beef.

POT ROAST WITH BALSAMIC ONIONS

Steps:

• Season roast with salt, pepper, and garlic powder.
• Heat a skillet over medium-high heat. Cook roast in hot skillet until browned on all sides, 3 to 5 minutes per side.
• Place roast in a slow cooker and scatter onion slices around roast. Pour vinegar over the roast and onions.
• Cook roast in the slow cooker set to Low until tender and falling apart, 6 to 8 hours. Shred meat and return to slow cooker with juices.