Lunch: Slow-Cooker Korean Beef

Recipe by Lindsay Funston Toss a pot roast (we went for bottom round roast, which doesn't break the bank) in the slow-cooker with a bunch of spices and soy sauce, and you will have killer Korean beef for dinner.

Ingredients

1 small rump roast (3 to 4 pounds)
3 c. beef broth
1 c. low-sodium soy sauce
1/2 c. brown sugar
4 cloves Garlic, Chopped
3 tbsp. sesame oil
Juice of 3 limes
2 tbsp. sriracha
Cooked jasmine rice, for serving
Scallions, for serving

Instructions

In a 6-quart slow-cooker, combine rump roast, beef broth, soy sauce, brown sugar, garlic, sesame oil, lime juice, and Sriracha. Cover and cook on low 8 hours.
When ready to eat, transfer beef to a cutting board and shred. Pour over enough broth until nicely saucy. Serve over rice with scallions.

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