Who doesn’t love crockpots? The person who invented these deserves an award! Using a slow-cooker has become my Sunday routine. I can put a meal in and it’s ready when we get home from church.

This recipe for Korean Beef is a winner. My family loves Asian inspired foods and I love the simplicity of throwing everything in one pot and forgetting it.

 

INGREDIENTS
3 pound chuck roast cut into one inch pieces
1 cup beef stock
1/2 cup soy sauce
1/2 cup brown sugar
4 cloves garlic, minced
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1/2 teaspoon ground ginger (you can use freshly grated if you have it)
1 teaspoon Sriracha
1/2 teaspoon onion powder
1/2 teaspoon pepper
2 tablespoons corn starch
1/4 cup water
2 green onions, diced (green parts only)
sesame seeds, optional

Place the beef in the crock pot.

In a medium bowl, mix the next 10 ingredients and pour over the beef. Combine to coat the meat well.

Cook on low for 6-8 hours or high for 3-4 hours, until the beef is fork tender.

Combine the corn starch and water in a small bowl and add to the crock pot. Continue to cook on high for approximately 30 minutes or until the sauce is thickened.

Garnish with green onions and sesame seeds.