Slow Cooker Mongolian Beef

Ingredients

• 3 lb boneless chuck roast
• 1/2 cup brown sugar
• 1/2 cup soy sauce
• 1 tbsp minced garlic
• 1 tbsp ground ginger
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp onion powder
• Cornstarch slurry, optional (to thicken)
• Jasmine rice and roasted broccoli, to serve

Directions

• In a bowl, whisk together the brown sugar, soy sauce, garlic, ginger, sesame oil, rice vinegar, and onion powder.
• Place the chuck roast in the slow cooker and pour the sauce over the top, turning the roast a few times to coat.
• Cover and cook on LOW for 8 hours, until the beef is tender enough to pull apart easily.
• Shred the beef and toss it in the sauce. For a thicker sauce, stir in a cornstarch slurry at the end.
• Serve over jasmine rice with roasted broccoli.

From @cozymollyhome on Instagram, crediting @twincitiesmama.