Korean Beef – Crockpot
This is one of the easiest dinner meals that I have ever prepared. The only hard part about it is to remember to start it early. You can literally dump everything into the crockpot in the morning and have a super delicious dinner ready at night. I have even put frozen chuck in there and still had it turn out wonderful.
Chuck can be a really tough piece of meat and it requires slow and low cooking with moisture. I have tried other cuts of beef, but chuck is still my favorite.
This recipe will also yield a pretty large meal so it can easily be repurposed for a second meal in the week or frozen for a future meal. This meal freezes beautifully, but I do not recommend freezing the rice. It is best to freeze the chuck with the broth and make fresh rice when you serve (learned that the hard way).
Ingredients:
- 1 cup beef broth
- 1/2 cup Tamari or Soy sauce
- 1/2 cup brown Swerve or brown sugar
- 4 cloves garlic, minced
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 1 tsp freshly grated ginger
- 1 tsp Sriracha, or more, to taste
- 1/2 tsp onion powder, 1/2 tsp white pepper
- 3 lbs boneless beef chuck roast
- 1 whole Yellow Onion, cut into chunks
- 2 tbsp Xanthum Gum or cornstartch
- 1 tsp sesame seeds 2 whole green onions, thinly sliced
Directions:
1. In a mixing dish combine beef broth, soy sauce, brown Swerve, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper. Mix ingredients well.
2. Place chuck roast and onion into crock pot. Pour liquid mixture until well combined.
3. Cover and cook on low heat for 7 hours or high heat for 3-4 hours.
4. In a small bowl, whisk together Xanthum Gum or Cornstarch and 1/4 cup of liquid from the crock pot. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
5. Garnish with green onions and sesame seeds then serve over cauliflower rice or regular rice.
Nutritional Information: 23g Fat, 35g Protein, 6g Carbohydrates, 3g Fiber, 2g Sugar