Korean Shredded Beef

This recipe is intended to be a batched protein for the week that can be served a few different ways. My first suggestion is to double this recipe because the leftovers are so great - bowls one night, tacos the next?

Our first meal was this beef with coconut rice, and a cucumber, mint and cilantro salad. I also wrapped some leftovers in a Siete tortilla with roasted sweet potatoes, greens and avocado. A taco format with just the meat, avocado and a cabbage slaw would be great too.

The instructions are for a Dutch oven, but this works in a slow cooker! My guess would be to sear it first, then cook it for 4 hours on high or 6 hours on low.