Toss a pot roast (go for bottom round roast, which doesn’t break the bank) in the slow-cooker with a bunch of spices and soy sauce, and you will have killer Korean beef for dinner.  Serve it over jasmine rice.  Jasmine rice is a long-grain variety of fragrant rice. It is available in instant too.

Ingredients:

• 1 small rump roast (3 to 4 lbs.)
• 3 c. beef broth
• 1 c. low-sodium soy sauce
• 1/2 c. brown sugar
• 4 cloves garlic, chopped
• 3 tbsp. sesame oil
• Juice of 3 limes
• 2 tbsp. sriracha
• Green onions, for serving

Directions:

1. In a 6-quart slow-cooker, combine rump roast, beef broth, soy sauce, brown sugar, garlic, sesame oil, lime juice, and Sriracha.
2. Cover and cook on low, 8 hours.
3. When ready to eat, transfer beef to a cutting board and shred.
4. Transfer to serving bowl.
5. Pour over enough broth until nicely saucy.
6. Serve over rice with green onions.

Serves:   6

Source:   Allison and Cathy Painter