AuthorAndrew Wentz
00DifficultyBeginner

Set it and forget it (kind of). Delicious makes for great leftovers, if you have any.

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Yields8 Servings
Prep Time10 minsCook Time6 hrsTotal Time6 hrs 10 mins
 3 lbs Top Round Roast
 2 cups Rice
 1 Large Carrot (Shredded)
 1 Cucumber (Sliced)
1

Place roast in slow cooker and pour on sauce. Set temperature to medium heat for 4-5 hours. Rotate roast occasionally for even cooking.
You may have to adjust temperature and cook time depending on your roast thankfully leaving this sit on the "warm" setting will not hurt it.

2

Approximately 30 mins before you eat. Cook rice using preferred method (rice cookers are amazing but it can be done on the stove.

Shred your carrot (pre cut carrot strips are ok to if you aren't feeling it.

I peel the cucumber leaving small strips of skin in tact but you can peel the whole thing or don't (Chef's preference). I cut mine in quarters or halves (again up to you)

3

Assemble!
Place rice in bottom of a bowl, top with BBQ, Carrots, & Cucumber. Drizzle with Sriracha Crema
Enjoy!

CategoryCuisineCooking MethodTags, , , , , , ,

Ingredients

 3 lbs Top Round Roast
 2 cups Rice
 1 Large Carrot (Shredded)
 1 Cucumber (Sliced)

Directions

1

Place roast in slow cooker and pour on sauce. Set temperature to medium heat for 4-5 hours. Rotate roast occasionally for even cooking.
You may have to adjust temperature and cook time depending on your roast thankfully leaving this sit on the "warm" setting will not hurt it.

2

Approximately 30 mins before you eat. Cook rice using preferred method (rice cookers are amazing but it can be done on the stove.

Shred your carrot (pre cut carrot strips are ok to if you aren't feeling it.

I peel the cucumber leaving small strips of skin in tact but you can peel the whole thing or don't (Chef's preference). I cut mine in quarters or halves (again up to you)

3

Assemble!
Place rice in bottom of a bowl, top with BBQ, Carrots, & Cucumber. Drizzle with Sriracha Crema
Enjoy!

Notes

Korean BBQ

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