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Slow Cooker Korean Beef Bowls

Print Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 People
Ingredients Equipment Method

Ingredients
  

  • 3 lb boneless chuck roast
  • 1/2 c. coconut sugar
  • 1/2 c. coconut aminos sub: soy sauce or tamari
  • 2 tbsp gochujang paste
  • 1 tbsp minced garlic
  • 1/2 tbsp ground ginger or 1 tbsp freshly grated
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
Cucumber Salad
  • 1-2 cucumbers, thinly sliced
  • 2 Tbsp rice vinegar
  • 2 tbsp coconut aminos
  • sesame seeds
For Serving
  • Jasmine Rice
  • Broccoli sauteed in ghee with garlic powder or any vegetable

Equipment

  • 1 Slowcooker / Crockpot

Method
 

  1. Mix all sauce ingredients together in a bowl.
  2. Place chuck roast in slow cooker, pour sauce over and flip to coat.
  3. Cook on low for 8 hours.
  4. Shred beef in the slow cooker and toss in sauce.
  5. At anytime Toss cucumbers with rice vinegar, coconut aminos and sesame seeds. Set aside.
  6. Build bowls with rice, beef, broccoli and cucumber salad.