Slow Cooker Asian Beef

I don't know about you, but I woke up this morning feeling more hopeful than I have in months, or maybe years. The weather was nice enough to cooperate with my mood. The sun was shining and the temperature was unseasonably warm. The perfect day to throw an easy meal into my slow cooker and head outside to enjoy the day with the knowledge that when I returned a delicious meal would be waiting for me. 

This is one of those recipes I come back to again and again. Good enough to make for a family dinner or serve to friends. No one will ever know that it took very little effort to literally toss these ingredients into my slow cooker and walk away. Seriously, apart from cooking the white rice, which for some reason is inexplicably challenging for me-but that's a story for another time, this meal tastes way more complex than the effort it takes to prepare.

So happy my daughter's first voting experience had such an exciting result!

I usually have most of these ingredients in my pantry, ready to go.
Exactly what you need when you want to head out to celebrate a historic day with
the knowledge that a delicious meal can be waiting when you return home.

It's hard not to like a recipe that requires no more effort than tossing ingredients together and walking away.

Slow Cooker Asian Beef

Ingredients:

1c beef broth

1/2c soy sauce

1/3c brown sugar

4 cloves garlic, chopped 

1 tbsp sesame oil

1 tbsp rice wine vinegar

1 tbsp ginger

1 tsp Sriracha 

1 small onion, chopped

1/4 tsp cayenne pepper

3 lbs chuck roast, cut into bite sized pieces

2 tbsp cornstarch

scallions, chopped-optional

cilantro- chopped-optional

Directions:

1. Combine beef broth, soy sauce, brown sugar, sesame oil, rice wine vinegar, ginger, sriracha, onion and pepper in the bowl of your slow cooker.

2. Add the chuck roast and toss to combine.

3. Cover, set the slow cooker to low and cook for 7 hours (or on high for 4 hours).

4. In a small bowl whisk together cornstarch and 3 tbsp of water. Stir into slow cooker and cook on high for another 30 minutes or until sauce is thickened.

5. Serve over white or brown rice, scattered with scallions and cilantro, if desired.