A delightful and easy-to-make slow-cooked beef recipe with a Korean-inspired flavor profile.
In a mixing bowl, combine the soy sauce, beef broth, brown sugar, minced garlic, diced onion, and black pepper.
Mix thoroughly to ensure the sugar dissolves completely for a balanced flavor.
Prepare the beef roast by trimming any excess fat and cutting it into two equal pieces.
Cutting the roast helps it cook evenly and absorb more flavor.
Place the beef pieces into the slow cooker and pour the sauce mixture over them, ensuring they are well coated.
Turn the beef pieces to coat them evenly in the sauce.
Cover the slow cooker and cook on low for 8-10 hours or on high for 5-6 hours, until the beef is tender and easily shredded.
Cooking on low heat yields the most tender and flavorful results.
Remove the beef from the slow cooker and shred it using a fork.
Shredding the beef while it's hot makes the process easier.
Return the shredded beef to the slow cooker and mix it with the sauce.
Stir well to ensure the beef absorbs the sauce for maximum flavor.
Serve the beef over steamed rice, mashed potatoes, or in buns with your favorite toppings.
Garnish with chopped green onions or sesame seeds for added flavor and presentation.
