Saturday, January 4, 2014

Slow Cooker Shredded Korean BBQ


3 lb. boneless chuck roast
Home made Korean BBQ sauce (recipe below)
10 mini sweet peppers, thinly sliced
1 green onion, thinly sliced for garnish
Sesame seeds, for garnish


Place chuck roast into a slow cooker. Add homemade Korean BBQ Sauce and sweet peppers. Cover and cook on low heat for 7-8 hours or high heat for 4-5 hours. Remove chuck roast from the slow cooker and shred the beef before returning to the pot with the juices. Cover and keep warm for an additional 30 minutes. Serve immediately, garnished with green onions and sesame seeds, if desired.

Homemade Korean BBQ Sauce:

1 cup Tamari ( gluten free Soy Sauce) 
3/4 cup dark brown sugar 
2 Tbl. minced garlic 
1 Tb. rice wine vinegar 
1 Tb. chile-garlic sauce (such as Sriracha) 
1 tsp. grated fresh ginger
1tsp. toasted sesame oil 
11/2 tsp. ground black pepper 
1 Tb. arrowroot powder (or cornstarch) 
1 Tb. water 

Stir soy sauce, brown sugar, garlic, rice wine vinegar, chile-garlic sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil. 

Whisk arrowroot powder (or cornstarch) and water together in a small bowl until the cornstarch dissolves; pour into boiling soy sauce mixture. Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes.

Serve over rice or cauliflower rice

Cauliflower Rice:

Place clean dry cauliflower in a food processor until texture of rice. Heat skillet with oil of choice and heat for 5-7 minutes. No seasoning is necessary for this rice because the shredded beef has enough liquid to season cauliflower. 
  • If you don't like spicy food, add less chile sauce or none at all

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