I love crockpot meals in the Fall and Winter time, but they are also great for Summer time as well. This one has lots of flavor so we didn’t have to add a ton of extra seasoning. I also liked that you just dump and go no searing meat or a ton of prep work. You could also mix the meat with the beef broth mixture and freeze it for when you need a meal to toss together.
Slow Cooker Korean Beef
(Adapted from Damn Delicious)
1 cup beef broth
1/2 cup reduced sodium soy sauce
1/2 cup brown sugar, packed
4 cloves garlic, minced
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoons freshly grated ginger
1 teaspoon Sriracha, or more, to taste
1/2 teaspoon onion powder
1/2 teaspoon white pepper
3 pound boneless beef chuck roast, cut into 1-inch cubes
2 tablespoons cornstarch
1 teaspoon sesame seeds
2 green onions, thinly sliced
In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.
Place chuck roast into a slow cooker.
Stir in beef broth mixture until well combined.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
In a small bowl, whisk together cornstarch and 1/4 cup water.
Stir in mixture into the slow cooker.
Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
Serve immediately, garnished with green onions and sesame seeds, if desired.