Slow Cooker Korean Shredded Beef & Creamy Asian Broccoli Slaw Recipe

Name: Slow Cooker Korean Shredded Beef & Creamy Asian Broccoli Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Soy Sauce; 1/4 cups Rice Wine Vinegar; 1/4 cups Brown Sugar; 2 cloves Garlic, Minced; 1/2 whole Small Red Onion, Chopped; 1 Tablespoon Toasted Sesame Oil; 3 teaspoons Sriracha Hot Sauce; 1 whole Chuck Roast, 3-4 Pounds; 3 ounces, weight Greek Yogurt; 2 Tablespoons Mayonnaise; 1 Tablespoon Sriracha Hot Sauce; 1 Tablespoon Lime Juice; 2 teaspoons Honey; 1 teaspoon Soy Sauce; 2 cups Broccoli Slaw

Servings: persons

1/2 cups Soy Sauce
1/4 cups Rice Wine Vinegar
1/4 cups Brown Sugar
2 cloves Garlic, Minced
1/2 whole Small Red Onion, Chopped
1 Tablespoon Toasted Sesame Oil
3 teaspoons Sriracha Hot Sauce
1 whole Chuck Roast, 3-4 Pounds
3 ounces, weight Greek Yogurt
2 Tablespoons Mayonnaise
1 Tablespoon Sriracha Hot Sauce
1 Tablespoon Lime Juice
2 teaspoons Honey
1 teaspoon Soy Sauce
2 cups Broccoli Slaw

1
For the beef:
2
Combine the 1/2 cup soy sauce, rice wine vinegar, brown sugar, garlic, onion, toasted sesame seed oil and 3 teaspoons of sriracha in a slow cooker.
3
Add the beef, put the lid on and cook for 8 hours on low (4-5 on high).
4
If you can its best to flip the roast halfway through, just to let the sauce soak into all sides of the meat.
5
During the last half hour of cooking, shred the beef (remove it from the crockpot and shred it with two forks) and add it back into the sauce.
6
Let it continue to cook until done.
7
Serve hot!
8
For the broccoli slaw:
9
Whisk together the Greek yogurt, mayonnaise, 1 tablespoon sriracha, lime juice, honey and 1 teaspoon soy sauce in a bowl.
10
Fold in the broccoli slaw.
11
Refrigerate for about 2 hours to allow the broccoli slaw to soften slightly.
12
Serve cold!

233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cups Soy Sauce, 1/4 cups Rice Wine Vinegar, 1/4 cups Brown Sugar, 2 cloves Garlic, Minced, and more.

Yes, Slow Cooker Korean Shredded Beef & Creamy Asian Broccoli Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Slow Cooker Korean Shredded Beef & Creamy Asian Broccoli Slaw

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