I have to tell you about my friend Robyn. She’s talented, kind, and an amazing cook. A few weeks ago she shared a Balsamic Roast Beef recipe that sounded so good I made it immediately—twice in one week. On the third attempt I was missing a couple of ingredients, so I adapted her method with pantry staples and turned the flavors toward Asian-inspired seasonings. The result was outstanding.
The beef became fall-apart tender, and I found myself pulling piece after piece and dunking it in the pan juices. It was so good my husband walked in and guessed the roast was small—when in fact it was four pounds. If you have more self-control than I do, you’ll find leftovers store and freeze beautifully and reheat well.
Slow-Cooker Asian Beef
Rebecca Lindamood
Ingredients
- 1 3-4 pound boneless top round or bottom round beef roast
- 1 cup beef or chicken broth
- ½ cup balsamic vinegar
- 1/4 cup honey plus 2 tablespoons divided
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1-2 tablespoons Asian Chili-Garlic Sauce depending on heat preference.
- 4-6 cloves garlic peeled and lightly smashed, to taste.
- 1 2-inch piece of ginger, lightly smashed
Instructions
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Place the beef roast in the crock of a slow cooker. Scatter the smashed ginger and garlic cloves around the roast. In a bowl, whisk together the broth, balsamic vinegar, 1/4 cup of the honey, soy sauce, fish sauce, and chili-garlic sauce. Pour the mixture over the roast, cover, and cook on HIGH for about 4 hours or on LOW for 6–8 hours, until the beef is fork-tender.
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Carefully transfer the cooked beef to a casserole dish or large bowl. Pour the slow-cooker juices into a small saucepan, add the remaining 2 tablespoons of honey, and bring to a boil over high heat. Reduce until slightly thickened—up to 3/4 reduction if you like a more concentrated sauce—while keeping an eye on the flavor intensity. Meanwhile, shred the beef with two forks to your preferred texture.
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Pour the reduced pan juices over the shredded beef and toss to coat, or pass the sauce separately at the table. Serve over steamed rice and sautéed or roasted broccoli for a complete meal.
To Freeze and Reheat Leftovers:
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Place leftover meat and pan juices in a freezer-safe bag, squeeze out excess air, and freeze flat. To reheat, transfer the contents to a microwave- or oven-safe dish, cover, and warm gently—about 75% power in the microwave or 350°F in the oven—until heated through.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use and your preferred nutrition calculator.
Did you make this recipe?
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