Sunday Slow Cooker: Asian Shredded Beef
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- 3 lb lean eye of round beef roast
- 1/2 cup soy sauce (GF if needed)
- 1/4 cup rice wine vinegar
- 1/4 cup brown sugar (or sugar substitute)
- 2 tbsp ketchup (no sugar added if needed)
- 2 tbsp sesame seeds
- 1 tbsp fresh ginger, minced or grated
- 1 1/2 tsp Sriracha
- 8 U cloves garlic, whole
- 1/2 cup red onion, minced
- 1 U jalapeno, seeded and minced
In a bowl whisk together the soy sauce, vinegar, brown sugar, ketchup, sesame seeds, ginger, and hot sauce if you are using it.
Stir in the onion, jalapenos, and garlic cloves.
Place beef in the slow cooker and pour the sauce over the beef. Cook on low for 8 hours until beef is fork tender. Shred and let hang out in the crock pot for 30 minutes more for all the juices to combine.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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