Slow Cooker Korean Roast (or Ribs)
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"This slow cooker Korean-inspired roast has a different flavor than a traditional roast, more on the sweet side, but in a good way (not too sweet). Even though using so many jalapenos sounds a little frightening to some, the meat is not really spicy, just good. It doesn't get much less complicated than this dish. Anyone can have success making it. Also, feel free to substitute pork ribs in place of a roast."
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Ingredients8 h 15 m servings 311 cals
Original recipe yields 12 servings
- Heat a large skillet over medium-high heat. Add beef roast and cook until browned, 2 to 3 minutes per side.
- Transfer roast to a slow cooker. Add jalapenos. Mix soy sauce, brown sugar, and water together in a bowl; pour over roast.
- Cook roast on Low, turning once or twice, until tender, about 8 hours.
- Cook's Note:
- Browning the roast is not necessary. Omit step 1 if preferred.
Per Serving: 311 calories; 17.1 g fat; 20 g carbohydrates; 19 g protein; 69 mg cholesterol; 1250 mg sodium. Full nutrition