Balsamic Beef Roast with Mushroom Sauce
This post may contain affiliate links. Learn more about my disclosure.
I love this dish because you can toss it in the crock pot in the morning when you're fixing breakfast, and only have to pay attention to it again 10 minutes before dinnertime. It's got a rich, sweet, flavorful taste. I hope you love it as much as I do!
1 beef roast
1 cup beef broth or stock
1/3 cup balsamic vinegar
1/4 cup honey
3 cloves garlic, chopped
3 TBSP soy sauce
1 TBSP Worcestershire sauce
1 tsp pepper
1/4 tsp ginger, ground
Put everything in the slow cooker for 6-8 hours on low. Half way through the cooking time I like to flip my roast. When it is finished roasting, slice it up and put it in a serving bowl. Time to start the mushroom sauce. You are going to use the liquid from your slow cooker for the mushroom sauce.
6 mushrooms, sliced or chopped
1 TBSP butter
1 1/2 cups water
2 TBSP corn starch
liquid from beef
Sautee the mushrooms in a frying pan with the butter until just golden. Add almost all of the liquid from the crockpot, plus one cup of water. Reserve about 1/2-1 cup and pour over your beef in the serving bowl to keep it moist and flavorful.
Simmer mushrooms in the liquid for about 30 seconds. While that's simmering, whisk together your cornstarch with the remaining 1/2 cup of water. Whisk until milky. Pour into the simmering mushrooms, stirring constantly until the sauce has thickened up (just a minute or so).
And that's it! Serve it up with the sauce on top of the roast. A side of mashed potatoes goes beautifully with this dish. Check out our recipe here.