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Korean CrockPot Beef with Simple Slaw

 I had this Korean Beef recipe when I took a trip to Grand Junction with the family. It is awesome! super flavorful and full of spice and tang.   This isn't necessary a paleo recipe but there are a lot of variations you can take with this recipe.   I served this with a light simple slaw that my other Aunt always makes.  It's important to pair this dish with something light to balance out the strong spice of the beef.   
Usually when making a chuck roast or pot roast for myself I NEVER finish it all.  But with this recipe I ate the entire thing over a course of a week.   Not only did I serve with the slaw but I also paired with Spaghetti squash and raw kale.

Ingredients For the Korean Beef

• 2-3 lbs beef chuck roast
• 1/2 bottle (10 oz) low sodium soy sauce
• 1/2 cup packed brown sugar -(Necessary to balance the soy sauce, you could subst Coconut Cane Sugar)
• 3 cloves garlic, minced
• 2 Tbsp ginger, grated - I used the already prepared ginger
• 3 Tbsp rice vinegar
• 1 Tbsp dark sesame oil
• 1 Tbsp vegetable or olive oil
• 2 Tbsp sriracha
• 1/2 -1 cup water

 

Ingredients For the Simple Slaw

•  1 bag of prepared slaw
• 1/2 bunch of cilantro (ribboned)
• 1/2 Red onion sliced thinly
• Extra Virgin Olive Oil
• Good serving of Sea Salt
• Pepper

Instructions

1. To make the Korean beef,  spray your slow cooker crock with non-stick cooking spray and add the beef.
2. Whisk soy sauce, sugar, and vinegar with the garlic, ginger, sriracha, and oils.
3. Pour over the beef in the crock pot and add water.
4. Cook on low for 8 hours.
5. For the slaw dice cilantro thinly and add prepared slaw and onion. Combine with just enough oil to mix ingredients (maybe 2-3 TB).  Dress with a good amount of salt and pepper to taste. Simple!