To make chimichurri add red wine vinegar, balsamic, garlic, shallot, jalapeno, basil, cilantro and salt to food processor or blender. Slowly add in olive oil while blending. Set aside to allow flavors to blend.
Cabbage
Slice cabbage into ½ inch pieces. Place in a bowl and add olive oil and salt & pepper.
Place on a baking pan and roast for 20 minutes.
Preparation
Add four cups of broth from the slow cooker to a pan and add mushrooms, sliced green onion and tamari sauce. Simmer until mushrooms are tender.
Add shredded beef, cabbage and enough broth to cover to a bowl.
Top with red bell pepper, bean sprouts, cucumber and finish with the chimichurri sauce.
Recipe by Simple Roots at https://simplerootswellness.com/slow-cooker-vietnamese-beef-with-chimichurri/