Incredibly Tender Slow Cooker Korean Beef. Chuck roast cooked low and slow for 8 hours in a sweet and spicy Korean style sauce! Serve over rice or noodles!
In a medium bowl whisk together the sauce ingredients: brown sugar, soy sauce, garlic, ginger, sesame oil, rice vinegar and sriracha.
Add it to the slow cooker along with the cubed chuck roast. Stir to coat the beef in the sauce then cover and cook on low for 8 hours. (I would not recommend cooking this on high. I have tried and it was pretty tough after cooking on high for 5 hours).
When the chuck roast is done mix together 1-2 tablespoons of cornstarch and 1/4 cup of the liquid from the slow cooker in a small bowl. (I usually start with 1 tablespoon, if you want it thicker add an additional tablespoon to 1/4 cup cooking liquid)
Pour the mixture back in the slow cooker and cook on high heat for an additional 30 minutes or until the sauce is thickened.
Serve immediately, garnished with green onions and sesame seeds, if desired.