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

Printable Recipe

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. 

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