Balsamic Pot Roast with Mushrooms

Although we often associate the slow cooker with cold winter days, 

there are times, even in summer, 

when it's nice to have a nice hot meal ready without a lot of

last minute preparation.

We really enjoyed this slow cooker beef and I hope you do too.

• 1 - 3-5 pound boneless roast beef (round roast or chuck) I used a sirloin tip that had been in the freezer a bit too long.
• 1 large onion halved and then sliced
• 1 cup beef broth
• 1/2 cup balsamic vinegar
• 1 tablespoon hoisin sauce
• 1 tablespoon Worcestershire sauce
• 1- 2 tablespoons honey
• 4 large cloves garlic coarsely chopped
• 1/2 tsp tabasco sauce or hot red pepper flakes
• 2 cups whole, small white mushrooms
• 1 -2 tablespoons cornstarch

1. Place sliced onions in a layer at the bottom of the slow cooker.
2. Place beef on top of the onions.
3. Mix remaining ingredients (except mushrooms and cornstarch) in a large measuring cup and mix well.
4. Pour over roast beef and top with the raw mushrooms.
5. Cook on low heat for 6-8 hours or on high heat for about 4 hours or until roast can be flaked with a fork.
6. When beef is done, remove to a platter and shred with a fork.
7. Remove onions and mushrooms to another dish with a slotted spoon.
8. Pour liquid into a pot. 
9. in a small bowl, add 1 - 2 tablespoons cornstarch to 1/4 cup cold water and mix until blended
10. Stir cornstarch slurry into meat liquid and cooks, stirring, over medium heat until it thickens.
11. Place beef on platter, arrange mushrooms and onions over meat and drizzle with gravy.
12. Serve with mashed potatoes, pasta or split burger buns. Pass remaining gravy.

Serving suggestion: