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.