Ingredients
-
1/2
-
1/3
-
2
-
1
-
4
-
1
-
1
-
1
-
1
-
-
-
-
-
-
Directions
Slow-Cooked Korean Beef, This is based on a recipe I saw in Chatelaine magazine. It is hands-down the best slow cooker recipe EVER! It’s great served over mashed potatoes, but my favourite way to serve it is in kaiser buns, with the yummy shredded beef piled high on top. I put out toppings like arugula or lettuce, horseradish, mayonnaise, and sliced dill pickles, and let people fix their own bun the way they like it. Make sure to drizzle some of the wonderful sauce on each bun too, and also some of the onions too. Sooooo good!, It was super easy and everyone loved it! I doubled the recipe and used four pounds of chuck roast. I didnt use sesame oil because I was concerned that it might be overpowering. used a little extra soy sauce, and I cooked the beef for eight hours on low. I think that cooking it longer would have been even better, but it was great at eight hours. I served the beef over mashed potatoes with stir-fry veggies. I plan to serve the leftovers on some form of bread yet to be decided.
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Steps
|
1
Done
|
Stir All Ingredients but Meat Together in the Bowl of a Slow Cooker. |
|
2
Done
|
Remove String from Roast. Cut Roast in Half. Place Meat in the Soy Mixture and Turn to Coat. Cover and Cook Until Beef Is Fork-Tender, 5-6 Hours on High or 8-10 Hours on Low. Note: Cooking It on Low Is Preferable, the Meat Just Falls Apart, It's So Tender.. |
|
3
Done
|
Remove Beef from Slow Cooker and Shred With a Knife and Fork, Then Return It to the Sauce. |
|
4
Done
|
Pile Onto Mashed Potatoes, or Buns With Toppings. Dee-Licious! |
