Slow Cooker Asian Roast

This aromatic and savory beef roast comes out tender and loaded with flavor!

Winter is the most wonderful crock pot time of the year. I love the crock pot for its ease of use and perfection in cooking all meat that goes in it.  It really has to be my favorite way to cook any meat other than a steak or a burger! The meat comes out juice and tender, and so full of flavor!

This week I’ve been on an Chinese fusion food kick. Something about cold nights and some Chinese takeout just hits the spot! But it doesn’t always hit the wallet, so I saw a nice (small) beet sirloin roast on salel at the the store and thought I’d make my own delicious shredded beef recipe.  Though I picked out a smaller roast you can easily adjust the recipe for a larger one, which I will do next time! The house truly smelled amazing when I got home and it was ready (reason number 11 I love the crockpot)! Miso paste is amazing to have around the house for when your feeling the take out cravings come on, it can be found in most Asian sections of most grocery stores.

Serve this with a simple side of steamed stir fry veggies, quinoa, or rice!

The Innards:

• 1.5 lb Beef Sirloin Roast
• 1 TBSP Sesame Oil
• 1 cup Vegetable Broth
• 2 TBSP Tamari (or Soy Sauce)
• 2 TBSP Honey
• 2 TBSP Balsamic Vinegar
• 1/2 tsp Sriracha Sauce to taste (or res pepper flakes to taste if unavailable)
• 1/4 tsp Miso Paste
• 4 cloves Garlic, chopped
• 2 inch piece fresh Ginger, grated

Prep Time: 10 minutes

Cook Time: 4 hours on High, 8 hours on Low

Serves: 4

How to Make it:

1. In a skillet on the stove, heat the sesame oil on medium high heat and sear each side of your roast, to brown it. (optional)

2. Meanwhile, combine all other ingredients in a bowl and mix well.

3. Place roast in your crockpot and pour your marinade over the roast.

Walk away from the slow cooker for hours, go to work maybe, and then later on enjoy!

Bon Appétit!