Korean-Style Shredded Beef

This is one of my personal favorites! It’s a super simple crockpot meal and so versatile – serve on tortillas, lettuce wraps, or over rice. This is a great meal to bring to a friend, too.

Korean-Style Shredded Beef

2-3 lb. chuck roast
– 1/2 medium white onion, diced
– 1/3 c. low-sodium soy sauce
– 1 tbsp. rice vinegar
– 1 tsp. sesame oil
– 1/3 c. honey
– 4 cloves garlic, minced
– 1 tbsp. fresh ginger, grated (or – 1 tsp. ground)
– 1/2 jalapeno, minced (or whole one)
– 1/2 tsp. ground black pepper

Put in the roast and onions in your slow cooker, and whisk everything else together. Pour liquid over top of meat and cook on high about 4-6 hours or low for about 8-10 hours. When the meat is tender enough, shred with a fork and serve with tortillas (the little street taco-sized ones are fun!) or lettuce wraps, or rice bowl-style. We like to top with a little slaw – you can either use a bagged slaw mixed with a little rice vinegar, or shredded carrots and cucumbers tossed with rice vinegar and some chopped cilantro.

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