Slow Cooker Asian Beef

Happy Father's Day. On Dad's day I usually make pot roast since it was Dad's favorite. Today, I thought I'd make a pot roast, but with a twist. 

This recipe was flavorful. A little spicy, but not horribly spicy. You can adjust the chili garlic sauce to your level of heat. I dropped in more ginger than 1 tsp. That just didn't seem like enough. 

It needed salt when all was said and done. It was flavorful, but was lacking that little salt. So I added some low sodium soy to my rice and it was fine. 

Slow Cooker Asian Beef

Recipe from Bettycrocker.com

Serves: 8

1 c beef flavored broth (from 32-oz carton)

1/4 c packed brown sugar

1/4 c soy sauce

2 T chili garlic sauce

1/2 tsp ground gingerroot

6 green onions, sliced on the bias, white and green parts separated

1 boneless beef chuck roast (2 to 3 lb)

1/4 c cornstarch

1/4 c cold water 

1/4 cup chopped fresh cilantro leaves

1 T toasted sesame seed

1 lime, cut into wedges

Spray 3 1/2- or 4-quart slow cooker with cooking spray. Add broth, brown sugar, soy sauce, chili garlic sauce and gingerroot to slow cooker; stir with whisk to combine. Stir in green onion whites. Reserve green onion greens for garnishing; cover and refrigerate until ready to use. Add roast to slow cooker; turn to coat. Cover; cook on Low heat setting 8 to 9 hours or until very tender.

Transfer roast to cutting board. Cool slightly; cut or shred, and return to mixture in slow cooker. Increase to High heat setting. In small bowl, beat cornstarch and cold water. Quickly stir into liquid mixture in slow cooker. Cover; cook 5 to 10 minutes or until thickened.

Divide shredded beef among bowls of rice. Top with reserved green onion greens, cilantro and sesame seed; serve with lime wedges.