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    $5 Dinners | Budget Recipes, Meal Plans, Freezer Meals

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    Slow Cooker Asian Shredded Beef

    April 5, 2017 by Erin, The $5 Dinner Mom 1 Comment

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    slow cooker asian shredded beef

    Holy fakeout-takeout.

    I want to say holy guacamole. But that wouldn’t make sense with a fakeout-takeout kind of Asian dish like this.

    So, holy fakeout-takeout.

    This shredded beef is so delicious. And it’s so easy to through together with a fabulous homemade Asian sauce.

    And…freezer friendly too!

    Love me a beef roast that can go freezer to slow cooker in just a matter of minutes!

    Let me know how you enjoy this delicious dinner 🙂

    slow cooker asian shredded beef

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    Slow Cooker Asian Shredded Beef

    A burst of flavor! Perfect on rice, salad greens, or in a lettuce wrap!
    Prep Time10 minutes minutes
    Cook Time8 hours hours
    Servings - 4 servings

    Ingredients 

    • 2 lbs beef chuck roast
    • Salt and pepper
    • 1/3 cup hoisin sauce
    • 1/3 cup soy sauce
    • 2 Tbsp rice vinegar
    • 2 Tbsp honey
    • 1 Tbsp sesame oil
    • 1 tsp ground ginger
    • 1 tsp crushed red pepper
    • Sliced green onions, for garnish
    • 1 cup brown rice, as side dish
    • Fresh veggies, as side dish

    Instructions

    • Place the beef roast into the base of the slow cooker and season with salt and pepper.In a mixing bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, honey, sesame oil, ginger and crushed red pepper.
    • Pour the sauce over the beef in the slow cooker.
    • Set the slow cooker on low and cook for 8 hours. Once finished cooking, shred the beef with 2 forks and mix into the sauce.
    • Cook the rice, as directed.
    • Prepare the veggies.
    • Serve Slow Cooker Asian Shredded Beef over rice with veggies and green onion garnish.

    Instant Pot Directions

    • Add the chuck roast into the insert. Pour the hoisin sauce, soy sauce, rice vinegar, honey, sesame oil, ginger and crushed red pepper over the roast. Gently stir to combine.
    • Close the lid and set to Sealing.
    • Cook on High, Manual for 60 minutes, or until cooked through.
    • Let pressure release naturally. Keep on warm mode until ready to serve - shred or slice the beef into the sauce, then strain and serve into tacos with favorite toppings and sides.
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    Filed Under: Beef Recipes, Budget Friendly Recipes, Dairy Free Meal Ideas, Freezer Recipes and Freezer Meal Plans, Gluten Free Recipes, Slow Cooker Recipes

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    Comments

    1. Anna says

      April 6, 2017 at 11:02 am

      You say I can put a frozen roast in the crock pot and have dinner on the table with minimal work that night? I’m intrigued. Does the frozen-ness of the meat affect cook time? My problem is that it’s usually 10 or 11 hours between when I leave for work and when I get home and need dinner ready, so often crock pot meals get overdone and all dried out. If I put it in frozen does that lengthen the cooking time enough that it would be ready in 11 hours instead of just 8? I don’t have a timer function on my crock pot and don’t want to leave the meal sitting in a non-heating crock pot anyway.

      Reply

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    I’m Erin Chase…

    Also known as the
    $5 Dinner Mom.

    I have a little problem. I cannot make a meal that costs more than $5.
    It’s a fun challenge,
    and my pocketbook
    thanks me.
    Want to join me?

    Learn more here!

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