Slow Cooker Korean Shredded Beef & Creamy Asian Broccoli Slaw

For the beef:

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. Add the beef, put the lid on and cook for 8 hours on low (4-5 on high). If you can it’s best to flip the roast halfway through, just to let the sauce soak into all sides of the meat. 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. Let it continue to cook until done. Serve hot!

For the broccoli slaw:

Whisk together the Greek yogurt, mayonnaise, 1 tablespoon sriracha, lime juice, honey and 1 teaspoon soy sauce in a bowl. Fold in the broccoli slaw. Refrigerate for about 2 hours to allow the broccoli slaw to soften slightly. Serve cold!