Serves 6
500 min
Slow-Cooker Korean Beef
Recipe GLPRf0978b542415d8
Tender, fall-apart beef roast braised in a savory-sweet Korean-inspired sauce with garlic, soy, sesame oil, and a touch of heat. This slow-cooker dish comes together with minimal hands-on time and serves beautifully over jasmine rice with fresh green onion garnish.
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Ingredients
Beef rump roast, 3 to 4 lbs.
3 cups Beef broth
1 cup Low-sodium soy sauce
½ cup Brown sugar
4 cloves Garlic cloves, minced
3 tablespoons Sesame oil
3 limes Fresh lime juice
2 tablespoons Sriracha
Cooked jasmine rice, for serving
Green onions, sliced
Directions
In a 6-quart slow cooker, combine beef broth, soy sauce, brown sugar, minced garlic, sesame oil, lime juice, and sriracha. Stir until sugar dissolves and ingredients are well blended. Place the beef roast in the slow cooker and submerge it in the sauce mixture, turning to coat all sides. Cover and cook on high for 5 to 6 hours, until the beef is very tender and shreds easily with a fork.
Turn off the slow cooker and remove the lid. Let the beef rest uncovered for about 15 minutes. Using a spoon, carefully skim excess fat from the surface of the sauce, leaving just a thin layer. Shred the beef into bite-sized pieces using two forks, breaking it apart directly in the sauce. Stir gently to combine the shredded beef with the sauce.
Serve the shredded beef and sauce over a bed of cooked jasmine rice. Garnish generously with sliced green onions. Enjoy hot.
