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Nutrition Facts
Serving Size 1 (28g) Recipe makes 12 servings The following items or measurements are not included below: 1 beef blade roast 1 dozen kaiser rolls
Calories 36
Calories from Fat 20		(57%)
Amount Per Serving		%DV
	Total Fat 2.3g	3%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.9g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 470mg		19%
Potassium 41mg		1%
Total Carbohydrate 3.2g		1%
	Dietary Fiber 0.3g	1%
	Sugars 1.7g
Protein 1.1g		2%
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Slow-Cooked Korean Beef

Recipe #367376 | 5¼ hours | 5 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: JacquelynLee
Apr 22, 2009

This is based on a recipe I saw in Chatelaine magazine. It is hands-down the best slow cooker recipe EVER! It's great served over mashed potatoes, but my favourite way to serve it is in kaiser buns, with the yummy shredded beef piled high on top. I put out toppings like arugula or lettuce, horseradish, mayonnaise, and sliced dill pickles, and let people fix their own bun the way they like it. Make sure to drizzle some of the wonderful sauce on each bun too, and also some of the onions too. Sooooo good!

SERVES 12 , 12 filled buns (change servings and units)

Ingredients

1/2 cup beef broth
1/3 cup soy sauce
2 tablespoons sesame oil
1 tablespoon granulated sugar
4 garlic cloves, minced
1 large onion, thinly sliced
1 teaspoon fresh ground black pepper
1 beef blade roast, 2-1/2 lb (or even slightly larger)
1 dozen kaiser roll

Directions

1
Stir all ingredients but meat together in the bowl of a slow cooker.
2
Remove string from roast. Cut roast in half. Place meat in the soy mixture and turn to coat. Cover and cook until beef is fork-tender, 5-6 hours on high or 8-10 hours on low. (Note: Cooking it on low is preferable, the meat just falls apart, it's so tender.).
3
Remove beef from slow cooker and shred with a knife and fork, then return it to the sauce.
4
Pile onto mashed potatoes, or buns with toppings. DEE-LICIOUS!

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Featured Reviews for This Recipe

From: Shirlsaw

On Nov 9, 2009

Very good - I used a flat iron roast - but sliced it into 2 inch slices first since I started the recipe a little late. It was done in 3 and a half hours. I increased the sauce by half based on comments but I don't think I would do that again as I had more than enough sauce. Smells wonderful while cooking.

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From: Chef #1372733

On Sep 2, 2009

Loved it and it was a hit with the kids too which is always good!

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From: Cookin' Auntie

On Aug 14, 2009

This was a delicious recipe that the whole family loved! We did as suggested and had it on hamburger buns. My father even said it was better than the brisket we sometimes have on hamburger buns!

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From: Brew City Chef

On Sep 21, 2009

This was excellent!!! Served when we had family over and everyone really liked it. I cooked for 12 hours on low in my slowcooker and used a chuck roast. I think I will double the gravy mixture next time because everyone wanted extra poured on their sandwiches and my leftovers have no sauce left. Great recipe. Thank you