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Korean Pot Roast
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Servings
4
servings
Ingredients
1x
2x
3x
1 1/2
pounds
beef chuck roast
3
cloves
garlic
pressed
1
leek
sliced
1
tablespoon
tomato paste
2
teaspoons
crushed red pepper flakes
1
tablespoon
chili paste
1
teaspoon
sea salt
1
teaspoon
freshly ground black pepper
1/4
cup
water
3
tablespoons
cider vinegar
Instructions
Place all ingredients in a large slow cooker; stir well to combine flavors.
Cover and cook on LOW for 8 to 10 hours. Remove beef from slow cooker and slice or shred; return to slow cooker juices; blend well.
Notes
SERVING SUGGESTION:
Serve beef mixture over chopped baby bok choy. Add stir-fried mushrooms and snow peas on the side.
NUTRITION:
per serving: 381 Calories; 27g Fat; 28g Protein; 6g Carbohydrate; 1g Dietary Fiber; 98mg Cholesterol; 617mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 3 Fat; 0 Other Carbohydrates. Points: 10
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