Crock-Pot® Slow Cooker Asian Style Shredded Beef
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 6
Ingredients
- 1 cup beef broth
- 1/2 cup soy sauce
- 1/2 cup light brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon chili garlic sauce
- 4 cloves garlic (minced)
- 1 teaspoon grated ginger
- 3 pound boneless chuck roast
- 2 tablespoons cornstarch
- 2 teaspoons sesame seeds
- 2 teaspoons chopped green onion
Instructions
- In a small bowl whisk together beef broth, soy sauce, brown sugar, sesame oil, chili garlic sauce, garlic and ginger.
- Place chuck roast in slow cooker.
- Pour sauce over roast.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours.
- Remove roast from slow cooker and allow to cool slightly.
- Once cool to touch shred roast with two forks. The meat will be tender and should shred easily.
- Meanwhile whisk 2 tablespoons cornstarch with the sauce in the slow cooker until cornstarch.
- Add the shredded beef back and and stir to coat.
- Cover and cook for about 15 minutes longer.
- Before serving stir in sesame seeds and green onions.
Notes
You can typically find Huy Fong Chili Garlic Sauce in the ethnic section at your grocery store.
It you like a thicker sauce, add in more cornstarch.
TIP! Wrap fresh ginger in plastic wrap and in a freezer bag and store in the freezer. Whenever a recipe calls for fresh ginger you have fresh ginger right at your fingertips. Plus keeping it in the freezer makes it easier to grate too!