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    You are in: Home / Recipes / Balsamic Beef Roast for Slow Cooking Recipe
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    Balsamic Beef Roast for Slow Cooking

    Balsamic Beef Roast for Slow Cooking. Photo by AZPARZYCH

    1/1 Photo of Balsamic Beef Roast for Slow Cooking

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 20 mins

    20 mins

    5 hrs

    WiGal's Note:

    I make this ahead of time so I can check meat carefully and serve with mashed potatoes that I also make ahead.  The timing doesn't really fit for all day being gone. Eye of round is very lean meat so the gravy is important. If butcher has a better cut of meat like sirloin I buy that instead.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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.  Add onion and garlic.
    2. 2
      Meanwhile, mix together black pepper, onion powder, and garlic powder; rub onto roast.
    3. 3
      Sprinkle flour onto both sides of meat and pat into meat--recently saw that technique is called SPANKING the meat--lol!
    4. 4
      Heat olive oil in high sided pan at moderate temperature, sear meat all over for about 8 minutes-take your time as this is when you get luscious drippings.
    5. 5
      While meat is browning, line crockpot.
    6. 6
      Put meat into crockpot, deglaze pan (about 1 minute) that meat was in with 1/4 cup water, scrape up those yummy drippings, reserve in pan for next step.
    7. 7
      Pour reduced beef stock with onion and garlic, balsamic vinegar, and rosemary into deglazed liquid; pour over meat.
    8. 8
      Cover crockpot, cook on low. For 3.5 pound roast, it will be done in about 5 hours, and for 3.25 pound roast it will take about 4 hours and 50 minutes. After removing meat, cover with foil and let rest while making gravy.
    9. 9
      If using shitake--About 15 minutes before removing roast, soak mushrooms in boiling water for 30 minutes, drain and discard liquid.
    10. 10
      Take liquid with onion 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. Taste for salt.
    11. 11
      Put reserved mushrooms into gravy.
    12. 12
      Slice meat thin and add to gravy.
    13. 13
      If you are like me and make this ahead, I take it out of fridge about an hour beforehand, let it set at least 30 minutes to get to room temperature, then I add more beef stock to it as reheat it and am guessing at amount as I have not measured it.

    Ratings & Reviews:

    • on October 30, 2013

      55

      This is a GREAT roast recipe! I loved that it came out nice and tender, but it didn't fall apart and turn into shredded beef like a lot of crockpot roasts do. I left out the mushrooms for DH but otherwise followed the recipe using a 2 1/3 lb cross-rib roast. Made for Sept 2013 game win in Rookie Recipe Tag.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Balsamic Beef Roast for Slow Cooking

    Serving Size: 1 (475 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 429.4
     
    Calories from Fat 114
    26%
    Total Fat 12.7 g
    19%
    Saturated Fat 3.4 g
    17%
    Cholesterol 156.1 mg
    52%
    Sodium 487.8 mg
    20%
    Total Carbohydrate 12.2 g
    4%
    Dietary Fiber 1.3 g
    5%
    Sugars 4.0 g
    16%
    Protein 62.1 g
    124%

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