Slow-Cooked Korean Beef

Submitted by JacquelynLee

"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!"

 

• Ready In: 5hrs 5mins
• Ingredients: 9
• Yields: 12 filled buns
• Serves: 12

ingredients

• 118.29 ml beef broth
• 78.78 ml soy sauce
• 29.58 ml sesame oil
• 14.79 ml granulated sugar
• 4 garlic cloves, minced
• 1 large onion, thinly sliced
• 4.92 ml fresh ground black pepper
• 1 beef blade roast, 2-1/2 lb (or even slightly larger)
• 1 dozen kaiser roll

directions

1. Stir all ingredients but meat together in the bowl of a slow cooker.
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, 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. 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!

Reviews

[julie6111]

OUTSTANDING!!!!!!!!!! Yum yum yum. So ridiculously easy to make, i had everything i needed in the pantry (except the roast of course). I used a 1kg lump of blade and it shrunk down to the tiniest amount, so next time i'm gonna put a monster in. I cant wait to have guests over to share this delicious meat with!!! Thank you so so much for sharing this delightful recipe.

 

[ChelseaW]

This was a really tender moist roast. I was expecting a stronger Korean flavor but it more tasted like just a delicious roast. Next time I was thinking I could add pineapple while it is cooking in the crockpot and a bit more soy. I think that would be really tasty.

 

[Lavender Lynn]

One of the best things to come out of my crock pot in months! Rich savory flavor, tender enough to shred with a fork. We served it over rice with a few stir-fried veggies for color. We like sesame a lot, so we used what the recipe called for and loved it. Made for PAC.

 

[Shirl]

I will fix this again but cut the sesame oil down. The flavor of the sesame oil took over and was too strong for my taste. Maybe it was the type of oil I used, but will fix this again cutting the sesame oil in half. We served over mashed potatoes, but I felt that it would be better over rice. Thank you for posting.

 

[MollyLin]

I made this using petite sirloin steak and it didn't work out at all. I can't blame the recipe for that so I am not going to give this any stars just to be fair. My meat turned out really dry and pretty tasteless. Again I really can't blame the recipe for this, I just wanted to put out a warning to others to be careful which meat to use. I would like to try this recipe again with a longer cooking meat.