A burst of flavor! Perfect on rice, salad greens, or in a lettuce wrap!
Prep Time10 minutesminutes
Cook Time8 hourshours
Servings - 4servings
Ingredients
2lbsbeef chuck roast
Salt and pepper
1/3cuphoisin sauce
1/3cupsoy sauce
2Tbsprice vinegar
2Tbsphoney
1Tbspsesame oil
1tspground ginger
1tspcrushed red pepper
Sliced green onions, for garnish
1cupbrown 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.