Slow Cooker Korean Shredded Beef & Creamy Asian Broccoli Slaw

• 1/2 cups Soy Sauce
• 1/4 cups Rice Wine Vinegar
• 1/4 cups Brown Sugar
• 2 cloves Garlic, Minced
• 1/2 whole Small Red Onion, Chopped
• 1 Tablespoon Toasted Sesame Oil
• 3 teaspoons Sriracha Hot Sauce
• 1 whole Chuck Roast, 3-4 Pounds
• 3 ounces, weight Greek Yogurt
• 2 Tablespoons Mayonnaise
• 1 Tablespoon Sriracha Hot Sauce
• 1 Tablespoon Lime Juice
• 2 teaspoons Honey
• 1 teaspoon Soy Sauce
• 2 cups Broccoli Slaw

1. For the beef:
2. Combine the 1/2 cup soy sauce, rice wine vinegar, brown sugar, garlic, onion, toasted sesame seed oil and 3 teaspoons of sriracha in a slow cooker.
3. Add the beef, put the lid on and cook for 8 hours on low (4-5 on high).
4. If you can its best to flip the roast halfway through, just to let the sauce soak into all sides of the meat.
5. During the last half hour of cooking, shred the beef (remove it from the crockpot and shred it with two forks) and add it back into the sauce.
6. Let it continue to cook until done.
7. Serve hot!
8. For the broccoli slaw:
9. Whisk together the Greek yogurt, mayonnaise, 1 tablespoon sriracha, lime juice, honey and 1 teaspoon soy sauce in a bowl.
10. Fold in the broccoli slaw.
11. Refrigerate for about 2 hours to allow the broccoli slaw to soften slightly.
12. Serve cold!

soy sauce, rice, brown sugar, garlic, red onion, sesame oil, hot sauce, yogurt, mayonnaise, hot sauce, lime juice, honey, soy sauce, broccoli slaw

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-korean-shredded-beef-creamy-asian-broccoli-slaw/ (may not work)