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Slow Cooker Korean Beef

Image for Slow Cooker Korean Beef
plate

Yield

6-8

prep

Prep Time

15 minutes

cook

Cook Time

4 hours, 40 minutes

clock

Total Time

4 hours, 55 minutes

kikkoman products used:

ingredients

2 tablespoons olive oil
3 pounds beef chuck roast, cut into large pieces
Salt and pepper
1 cup Kikkoman® Teriyaki Takumi, Korean BBQ
1 + ½ cups low sodium beef stock, divided
1 tablespoon cornstarch (optional)
Chopped green onion, for serving

directions

  1. Heat olive oil over medium-high heat for 2 minutes in a large skillet. Blot beef with paper towel to remove excess moisture and season on all sides with salt and pepper. Sear beef for 6-8 minutes, turning frequently for even browning.
  2. Transfer beef to slow cooker. Stir together Takumi and 1 cup of beef stock in a large measuring cup. Pour over beef. Cook on high for 4 hours or low for 6-8 hours.
  3. Slice or shred beef on a cutting board. If sauce needs thickening, whisk together cornstarch and remaining half cup of beef stock and stir into crockpot. Add beef, cover and cook 30 minutes longer.
  4. Serve hot garnished with chopped green onion.

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