Slow-Cooker Korean Beef

Looking through my freezer last Saturday, I found a 3-pound chuck roast and wondered what could be made that wouldn’t heat up the house during this warm summer day. I found and adapted a recipe for Korean Beef in one of my cookbooks. Using the slow-cooker was effortless and helped to keep my kitchen cool. I purchased a few bags of Asian Salad Mix to top the crispy tortilla shells and spicy beef… Korean Beef Tacos – Really delicious!

Slow-Cooker Korean Beef

1 (3 pound) beef chuck roast, trimmed

½ medium onion, diced

½ cup dark brown sugar

⅓ cup soy sauce

10 cloves garlic

1 medium jalapeno pepper, diced (Optional)

1 (1 inch) piece fresh ginger root, peeled and grated

2 tablespoons seasoned rice vinegar

1 tablespoon sesame oil

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Spray slow-cooker with cooking spray.
Place chuck roast into a slow cooker with onion, brown sugar, soy sauce, garlic, jalapeño pepper, ginger, rice vinegar, sesame oil, salt, and pepper. Cover and cook until meat is tender and can easily be pulled apart with a fork. Cook on Low for 10 hours or High for 8 hours.

Transfer roast to a cutting board and shred meat with two forks. Using a fat separator, separate fat from beef juices. Return to the slow cooker and mix with the beef juices.

Serve on toasted tortillas with a scoop of Asian salad mix and a side of your favorite Asian noodles.