Slow-Cooked Korean Beef

• 1/2 cup beef broth
• 1/3 cup soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon granulated sugar
• 4 garlic cloves, minced
• 1 large onion, thinly sliced
• 1 teaspoon fresh ground black pepper
• 1 beef blade roast, 2-1/2 lb (or even slightly larger)
• 1 dozen kaiser roll

1. Stir all ingredients but meat together in the bowl of a slow cooker.
2. Remove string from roast. Cut roast in half. Place meat in the soy mixture and turn to coat. Cover and cook until beef is fork-tender, 5-6 hours on high or 8-10 hours on low. (Note: Cooking it on low is preferable, the meat just falls apart, it's so tender.).
3. Remove beef from slow cooker and shred with a knife and fork, then return it to the sauce.
4. Pile onto mashed potatoes, or buns with toppings. DEE-LICIOUS!

beef broth, soy sauce, sesame oil, sugar, garlic, onion, fresh ground black pepper, beef blade roast, kaiser roll

Taken from www.food.com/recipe/slow-cooked-korean-beef-367376 (may not work)