Slow Cooker Asian Balsamic Beef Roast

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, 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.

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