Slow-Cooked Korean Beef

1. 1

   Stir all ingredients but meat together in the bowl of a slow cooker.

2. 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. 3

   Remove beef from slow cooker and shred with a knife and fork, then return it to the sauce.

4. 4

   Pile onto mashed potatoes, or buns with toppings. DEE-LICIOUS!

No additional tips available.