My friends Michael and Jeff recently moved into a new place and I was invited over for dinner. These two always make super yummy stuff, so I was thrilled to hear we were having Korean crock pot roast beef sandwiches (that’s a mouthful of words – and a mouthful of deliciousness). I begged for the recipe and just made this for a dinner with my husband and our neighbors.
Its not always easy to find uses for a crockpot in the summer. They are usually associated with comforting warm meals, but this was a great summer recipe. Crockpot meals are super easy. You can do these sandwiches with our without the slaw. If you are crunched for time, you can buy a cole slaw at the store instead. Purchase a vinegar-based slaw, not cream-based. Go nuts. Whatever you want.
This recipe is enough for 6 good size sandwiches and 3 leftover which do make awesome leftovers. Promise. Adjust your recipe as needed.
- 3 lbs chuck roast
½ bottle (10 oz) low sodium soy sauce
½ cup packed brown sugar
3 cloves garlic, minced
2 Tbsp fresh ginger, grated
3 Tbsp rice vinegar
1 Tbsp dark sesame oil
1 Tbsp vegetable or olive oil
3 Tbsp sriracha
- 1 cup of water
- Rolls – your choice. I chose whole wheat and egg rolls.
- 5 tbsp olive oil mayo
- 2 tbsp korean marinade
- Spray your slow cooker crock with non-stick cooking spray and add the beef to the bottom.
- Whisk soy sauce, sugar, and vinegar with the garlic, ginger, 2 tbsp of the sriracha, and oils.
- Pour over the beef in the crock pot and then pour in the water.
- Cook on low for 7- 8 hours. At 6.5 hours check the beef and if it easily tears with a fork, its done.
- Remove meat from juice and place on cutting board equipped with a trough to catch juice, or place the cutting board on a towel to catch the juices.
- Remove any fatty pieces, shred the meat with 2 forks and return to juice in crock pot on warm.
- Mix the mayo, Korean marinade and 1 tbsp sriracha. Taste and add any more of other items you prefer. Refrigerate for at least 1 hour.
- equal parts shredded purple cabbage, daikon radish, carrots (I did about 3/4 cup each)
- 1 serrano pepper seeded and finely diced
- 1 bunch green onions thinly sliced
- 4 tbsp sugar, 1.5 tbsp salt
- 1 tbsp rice wine vinegar
- Mix veggies together in a large bowl.
- Mix salt, sugar, and rice wine vinegar.
- Combine vegetables and salt/sugar mix.
- Let quick pickle in fridge for 30 min to 1 hour.
- Cut the rolls so there is a bottom and top half
- Toast the buns in a toaster or in the oven on broil until slightly crispy and brown on the face of the bun – but ensure its still soft (the goal is to ensure the juicy meat doesn’t make the bun soggy – toasting the bun keeps this from happening so quickly).
- On each face of the bun, spread the mayo mixture.
- On the bottom bun place a liberal amount of the shredded beef. Be sure to let the juices drip off a bit so the sandwich isn’t drenched with the juice, you want it moist but again, not soggy. That would suck.
- Top the roast beef (or other side of bun) with the slaw.
- Put on top and ENJOY!
I served this with a crunchy Asian noodle salad. Recipe here.