Crockpot Slow-Cooked Korean Beef |
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Prep Time: 5 Minutes Cook Time: 480 Minutes |
Ready In: 485 Minutes Servings: 1 |
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Ingredients:
1 arge onion, thinly sliced |
2.5/more pound(s) beef blade roast |
1/2 cup(s) beef broth |
1 teaspoon(s) fresh ground black pepper |
4 garlic cloves, minced |
1.5 tablespoon(s) sesame oil |
1/3 cup(s) soy sauce |
1 tablespoon(s) sugar |
Directions:
1. Mix all ingredients except beef together in crockpot.
2. 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, 8-10 hours on low. (Note: Cooking it on low is preferable, the meat just falls apart, it's so tender.).
3. Remove beef from slow cooker and shred with a knife and fork, then return it to the sauce.
4. Pile onto mashed potatoes, or buns with toppings. DEE-LICIOUS!
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