Korean Beef Slow Cooking Success!

Since Chris and I had a 7:15 p.m. soccer game Friday night, it was time to pull out the crock pot and see what I could do with our chuck roast from Morris Grassfed. I often use this smokey roast recipe from Everyday Paleo, but I wanted to try something different.

After a little recipe searching on the internets, I created my own Korean beef recipe concoction that was successfully paleo-ized! We got home around 8:45, showered and dinner was ready to be served. I was really happy with the results.

Korean Slow Cooker Beef

2-4 lbs. Chuck Roast
salt & pepper

1 Sweet Onion (roughly chopped)
1 head of garlic, pealed, but leave the cloves whole
1 tsp red chili flakes
Sesame seeds

Sauce
1/3 cup coconut aminos
1/4 cup honey (or more if you like it sweet, most recipes called for 1/2 cup brown sugar)
1 TBS fresh grated ginger
1 TBS sesame oil
2 TBS sriracha (I would of added a jalapeño or two instead, but I didn’t have any). If I used jalapeño, I might have added a tsp of fish sauce.
Salt and pepper the chuck roast and then sear all sides in a skillet – cast iron if you’ve got one.
Put the onion in the bottom of the crock pot with a few garlic cloves, place meat on top.
Place remaining garlic cloves on top.
Mix all the sauce ingredients and pour over the beef. Sprinkle with chili flakes.
Set the crock pot to low and cook for 8-10 hours.

Shred the beef, sprinkle with sesame seeds and serve.
This would have been great in cabbage or lettuce wraps. I just served it with broccoli.