Balsamic Beef Roast for Slow Cooking

Recipe by WiGal
READY IN: 5hrs 20mins




  • 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.
  • Meanwhile, mix together black pepper, onion powder, and garlic powder; rub onto roast.
  • Sprinkle flour onto both sides of meat and pat into meat--recently saw that technique is called SPANKING the meat--lol!
  • 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.
  • While meat is browning, line crockpot.
  • 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.
  • Pour reduced beef stock with onion and garlic, balsamic vinegar, and rosemary into deglazed liquid; pour over meat.
  • 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.
  • If using shitake--About 15 minutes before removing roast, soak mushrooms in boiling water for 30 minutes, drain and discard liquid.
  • 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.
  • Put reserved mushrooms into gravy.
  • Slice meat thin and add to gravy.
  • 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.