Friday, March 22, 2013

Slow Cooker Asian Balsamic Beef Roast

Perfect Pairing:  Butternut Squash Risotto

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.


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. 
Slow Cooker Asian Balsamic Beef Roast
Adapted by Lindsay at Perfecting the Pairing from Foodie with Family

·         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
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. 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!


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