Servings: 10 Servings
Shredded Korean BBQ Beef Recipe
This easy slow cooker main dish boasts HUGE flavors! The sweet and savory sauce makes the whole thing so mouth-watering delicious and comes with a hint of smoky flavor. Serve it with your choice of rice and veggies for a complete meal.
Equipment
Ingredients
- 3.5 to 4 pounds beef chuck roast *
- 2 Tbsp avocado oil
- Sea salt and black pepper
Korean BBQ Sauce
- ⅔ cup soy sauce
- 1/3 cup honey
- ¼ cup gochujang sauce
- ¼ cup rice vinegar
- 2 Tbsp sesame oil
- 6 cloves garlic minced
- 1.5 Tbsp ginger peeled and grated
Instructions
- Combine all of the sauce ingredients in a small bowl or a measuring cup.
- Remove the beef from its packaging. Set it on a flat surface like a cutting board and pat off any excess moisture with a paper towel. Sprinkle both sides of the beef with sea salt and black pepper.
- Heat avocado oil in a large nonstick skillet over medium-high heat. Wait for a few minutes for the skillet to become sizzling hot. Carefully place the seasoned meat on the hot surface. Sear for 6 minutes per side or until both sides have a deep golden brown crust. If you need to reduce the heat at any point to avoid burning, do so.
- Transfer the meat to the bottom of the crock pot and pour in the marinade.
- Secure the lid on the crock pot and cook on low heat for 8-10 hours. Or, cook on high heat for 6 to 7 hours.
- Transfer the beef to a large cutting board and use two forks to shred it. Move the shredded beef back to the slow cooker with the sauce to allow it to absorb more flavor while waiting to serve it.
Notes
*I use two 2-pound beef chuck roasts.
Nutrition
Serving: 1Serving (of 10), Calories: 306kcal, Carbohydrates: 13g, Protein: 40g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 120mg, Sodium: 1072mg, Sugar: 11g