Slow Cooker Asian Balsamic Beef Roast

1. 1

   Add the beef roast to the bowl of a slow cooker.

2. 2

   Add the smashed garlic cloves and smashed ginger.

3. 3

   In a small bowl, combine the broth, balsamic vinegar, honey, soy sauce, fish sauce, and Sriracha.

4. 4

   Whisk to combine.

5. 5

   Pour over the vinegar mixture over the roast.

6. 6

   Cook on low for 8 hours.

7. 7

   Remove the roast from the slow cooker and allow to rest on a cookie sheet, cover with foil to keep warm.

8. 8

   Pour the liquids through a strainer to remove any solids.

9. 9

   Allow the liquids to settle, and remove the fat that rises to the top, or pour off using a fat separator.

10. 10

    Add the remaining liquid to a saucepan and bring to low boil, reduce heat and simmer until it reduces by about half.

11. 11

    Taste for seasoning and add more honey and/or soy sauce, according to taste preferences.

12. 12

    Lightly shred the meat and either toss with the sauce, or serve the sauce on the side.

13. 13

    Recipe adapted from Add A Pinch, via Foodie with Family.

* Per serving · 4 servings · Values may vary.

No additional tips available.