Korean pulled beef

• 1,25 dl beef broth
• 3/4 dl soy sauce
• 2 msk sesame oil
• 1 msk granulated sugar
• 4 garlic cloves, minced
• 1 large onion, thinly sliced
• 1 tsk fresh ground black pepper
• 1,25 kg beef

1. Stir all ingredients but meat together in the bowl of a slow cooker.
2. Remove string from roast. Cut roast in half. Place meat in the soy mixture and turn to coat. Cover and cook until beef is fork-tender, 5-6 hours on high or 8-10 hours on low. (Note: Cooking it on low is preferable, the meat just falls apart, it's so tender.)
3. Remove beef from slow cooker and shred with a knife and fork, then return it to the sauce.

From website