Korean Beef

By randiboyle

Ingredients

• 1/2 C. soy sauce
• 1/4 C. rice wine vinegar
• 1/4 C. brown sugar
• 2 garlic cloves, minced
• 1/2 red onion, diced
• 1 Tbsp. toasted sesame oil
• 3 tsp. Sriracha
• 3-4 lbs. Chuck roast

Details

Adapted from heathersdish.com

Preparation

Step 1

Combine soy sauce, vinegar, brown sugar, garlic, onion, sesame oil and sriracha. Pour liquid mixture in crock pot. Place roast on top. Cook in crock pot for 8 hours on low or 4-5 hours on high. Flip roast half way through. During last half hour of cooking shred beef and add back to pot.

Serve in tortillas with cheese and top with Asian Slaw.