Korean Roast Beef Sandwiches (Crockpot)

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photo 7My 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.

Ingredients (roast):

  • 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

Directions (roast):

  1. Spray your slow cooker crock with non-stick cooking spray and add the beef to the bottom.
  2. Whisk soy sauce, sugar, and vinegar with the garlic, ginger, 2 tbsp of the sriracha, and oils.
  3. Pour over the beef in the crock pot and then pour in the water.
  4. Cook on low for 7- 8 hours. At 6.5 hours check the beef and if it easily tears with a fork, its done.
  5. 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.
  6. Remove any fatty pieces, shred the meat with 2 forks and return to juice in crock pot on warm.
  7. 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.

Ingredients (slaw):

  • 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

Directions (slaw):

  1. Mix veggies together in a large bowl.
  2. Mix salt, sugar, and rice wine vinegar.
  3. Combine vegetables and salt/sugar mix.
  4. Let quick pickle in fridge for 30 min to 1 hour.

Assembly:

  • 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. 

photo 3

All ingredients for beef marinade

photo 2

Chuck roast in crock pot with marinade

photo 4

Shredding the vegetables in a food processor (with a shredding blade)

photo 5

Salt, sugar, vinegar mix

photo 6

Slaw for topping the roast beef sandwich

photo 7

Shredding the beef

photo 10

Sandwich preparation: Mayo on both sides of the toasted buns

photo 11

Sandwich preparation: one side beef, one side slaw, with mayo on toasted buns.

photo 12

Final sandwich and side salad

photo 8

The spread of shredded beef sandwich fixins, and a side of crunchy Asian noodle salad.

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