Balsamic Glazed Beef Roast

Ingredients
Beef Roast; 4-5 lb.
2 cups beef broth
1/2 cup dark brown sugar
1/2 cup balsamic vinegar
1 tbsp soy sauce/tamari
Salt/pepper; to taste
1 shallot; minced
Sprigs for fresh thyme
3 cloves garlic; crushed
1 tbsp. Worcestershire sauce
1/2 tbsp. red pepper flakes
2 bay leaves
16 oz mushrooms; sliced
2 tbsp butter
Cooking oil
Instructions
1.      In a bowl, whisk together the broth, brown sugar, balsamic vinegar, soy/tamari sauce, shallot, salt, pepper, Worcestershire, and red pepper flakes.
2.      In a frying pan, quickly sear the roast on all sides and add to a slow cooker.
3.      Pour the whisked liquid over the roast, add the garlic, thyme, and bay leaves.
4.      Cover and cook on low for 4-6 hours.
5.      When cooked, remove from liquid and allow to rest for at least 5 minutes before slicing
6.      Remove 2 cups of liquid and pass through a cheesecloth, several coffee filters (they will clog with rendered fat, making it necessary to change them frequently) or a fat separator. Set aside.
Mushrooms
7.      In a sauté pan, melt the butter and cook the mushrooms on medium for 10 minutes or until browned and softened. Season with salt and pepper.
8.      Plate the roast, serve with the liquid and top with sautéed mushrooms.