Slow Cooker Korean Beef Rice Bowls

Ingredients

• •2½ lb beef chuck roast, cut into 2-inch pieces
• •⅓ cup tamari
• •3 tbsp brown sugar
• •1 tbsp sesame oil
• •4 cloves garlic, minced
• •1 tbsp fresh ginger, grated
• •1 tbsp rice vinegar
• •1 pear, grated
• •1 cucumber, thinly sliced
• •2 carrots, shredded
• •4 cups cooked rice
• •2 green onions, sliced
• •1 tbsp sesame seeds

Directions

1. 1Whisk tamari, brown sugar, sesame oil, garlic, ginger, vinegar, and grated pear in the slow cooker.
2. 2Add beef chuck and turn the pieces until coated in the Korean-style sauce.
3. 3Cover and cook on LOW for 7 hours, until the beef is fork-tender.
4. 4Shred the beef lightly, then stir it through the cooking juices.
5. 5Divide cooked rice among bowls and spoon the beef over top.
6. 6Finish with cucumber, carrots, green onions, and sesame seeds.

💡 Keep the cucumber and carrots separate from the hot beef so leftover bowls stay crisp.

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