Fall is on the horizon, and while you might not be ready for soups and stews, I’d say it’s time to bust out the slow cooker! Brimming with fresh produce, this fun spin on the Vietnamese classic Banh Mi sandwich is the perfect transition recipe as we gear up for cooler months. To cut down on prep time, look for pre-cut matchstick carrots and matchstick radishes.
Slow Cooker Beef Banh Mi Bowls
8 HOURS 10 MIN (10 MIN Hands-On)
Ingredients
For the beef:
- 2 pounds beef rump or chuck roast
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- ½ cup reduced-sodium soy sauce or tamari
- ¼ cup rice wine vinegar
- 3 tablespoons brown sugar
- 2 tablespoons brine from a jar of pickled jalapenos (optional)
For the pickled vegetables:
- 3 tablespoons rice wine vinegar
- 1 ½ tablespoons sugar
- ¼ teaspoon salt
- 1 cup grated or matchstick carrots
- 1 cup thinly sliced cucumber
- ½ cup thinly sliced radish
To serve:
- Cooked brown rice
- Watercress or baby bok choy
- Fresh herbs (cilantro, basil, mint)
- Jarred pickled jalapenos
Directions
Place the beef roast in a small 3-4 quart slow cooker. Using a sharp paring knife, cut 1-inch slits in roast on all sides. Sprinkle with garlic powder and ground ginger. In a small dish, whisk together the soy sauce, rice wine vinegar, brown sugar and jalapeno brine (if using); Pour over roast. Cover slow cooker and set to LOW for 8 hours. If possible, flip roast halfway through.
At least 30 minutes before serving time, prepare the pickled vegetables. In a small dish, whisk together the vinegar, sugar and salt until the sugar is completely dissolved. Combine carrots, cucumbers and radish together in a bowl. Pour pickling liquid over vegetables and toss well. Allow vegetables to sit for 30 minutes.
After 8 hours, transfer roast to a large casserole dish, reserving cooking liquid, and shred into bitesize pieces using two forks. Pour some of the cooking liquid over the roast, to taste, and reserve the rest for serving.
To serve, assemble ingredients in wide, shallow bowls. Start with a base of watercress or baby bok choy and brown rice. Top with the shredded beef, pickled vegetables, fresh herbs and jalapenos. If desired, dress with reserved cooking liquid or brine from pickled vegetables, to taste.
Serves 4-6.
This post is sponsored by Heinen’s. Check out the original post here.
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