Slow-Cooked Korean Beef


SERVES 12 , 12 filled buns
1/2 cup beef broth
1/3 cup soy sauce
2 tablespoons sesame oil
1 tablespoon granulated sugar
4 garlic cloves, minced
1 large onion, thinly sliced
1 teaspoon fresh ground black pepper
1 beef blade roast, 2-1/2 lb (or even slightly larger)
1 dozen kaiser roll

Stir all ingredients but meat together in the bowl of a slow cooker.
Remove string from roast. Cut roast in half. Place meat in the soy mixture and turn to coat.
Cover and cook until beef is fork-tender, 5-6 hours on high or 8-10 hours on low.
(Note: Cooking it on low is preferable, the meat just falls apart, it's so tender.).
Remove beef from slow cooker and shred with a knife and fork, then return it to the sauce.
Pile onto mashed potatoes, or buns with toppings. DEE-LICIOUS!