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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.
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2
Meanwhile, mix together black pepper, onion powder, and garlic powder; rub onto roast.
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3
Sprinkle flour onto both sides of meat and pat into meat--recently saw that technique is called SPANKING the meat--lol!
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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.
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5
While meat is browning, line crockpot.
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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.
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7
Pour reduced beef stock with onion and garlic, balsamic vinegar, and rosemary into deglazed liquid; pour over meat.
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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.
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9
If using shitake--About 15 minutes before removing roast, soak mushrooms in boiling water for 30 minutes, drain and discard liquid.
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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.
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11
Put reserved mushrooms into gravy.
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12
Slice meat thin and add to gravy.
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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.
