Friday, March 22, 2013

Slow Cooker Asian Balsamic Beef Roast

Perfect Pairing:  Butternut Squash Risotto
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There is something oddly satisfying about using a slow cooker.  It is like I fooled someone into doing my job while I go about my life. 
This recipe is so easy and hands-off.  Oh, it is also really delicious.  Be sure to use the “cheap” balsamic vinegar you buy at the grocery store and not the 20-year-aged stuff you bought as an impulse purchase at the third, er, fourth winery on a Napa winery tour.  The good stuff can’t be appreciated in this dish.  Save that for roasted brussels sprouts with balsamic drizzle.  Yum.   Actually, that could be a good side dish for this recipe.

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I found that butternut squash risotto is the perfect accompaniment to this recipe.  They are both just a little sweet and the sauce tastes great with the risotto.  The meat is also great leftover and is awesome as a topper for a baked potato. 
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Slow Cooker Asian Balsamic Beef Roast
Adapted by Lindsay at Perfecting the Pairing from Foodie with Family

Ingredients:
·         1, 3.5 lb, boneless beef roast (top round or bottom round)
·         5 cloves garlic, lightly smashed with back of knife, peel removed
·         2 inch knob of fresh ginger, lightly smashed with back of knife
·         1 cup reduced sodium chicken broth
·         ½ cup balsamic vinegar
·         ¼ cup honey, more to taste
·         3 Tb reduced sodium soy sauce, more to taste
·         1 Tb fish sauce
·         1 Tb sriracha
Directions:
Add the beef roast to the bowl of a slow cooker.  Add the smashed garlic cloves and smashed ginger.  In a small bowl combine the broth, balsamic vinegar, ¼ cup honey, soy sauce, fish sauce, and sriracha.  Whisk to combine.  Pour over the vinegar mixture over the roast.  Cook on low for 8 hours.
Remove the roast from the slow cooker and allow to rest on a cookie sheet, cover with foil to keep warm.  Pour the liquids through a strainer to remove any solids.  Allow the liquids to settle, and remove the fat that rises to the top, or pour off using a fat separator.  Add the remaining liquid to a saucepan and bring to low boil, reduce heat and simmer until it reduces by about half.  Taste for seasoning and add more honey and/or soy sauce, according to taste preferences.
Lightly shred the meat and either toss with the sauce, or serve the sauce on the side. 

1 comment:

  1. Mmmmm! This looks yummy! This would be an easy way to break my habit of not making enough Asian dishes! Crockpot is the way to go!

    ReplyDelete

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