Korean Beef Pot Roast (Print View)

Melt-in-your-mouth beef infused with Korean flavors and rich soy garlic gravy

# What You Need:

→ Beef

01 - 3 pounds beef chuck roast, trimmed of excess fat

→ Marinade & Sauce

02 - 1/2 cup low-sodium soy sauce
03 - 1/3 cup beef broth
04 - 1/4 cup brown sugar, packed
05 - 2 tablespoons sesame oil
06 - 6 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
08 - 2 tablespoons rice vinegar
09 - 2 tablespoons gochujang (Korean chili paste)
10 - 1 tablespoon cornstarch
11 - 2 tablespoons water

→ Vegetables

12 - 1 large yellow onion, sliced into rings
13 - 3 medium carrots, cut into 2-inch pieces
14 - 2 cups baby potatoes, halved

→ Garnish

15 - 2 scallions, thinly sliced
16 - 1 tablespoon toasted sesame seeds

# How to Make It:

01 - Pat the beef chuck roast completely dry with paper towels. Season generously with salt and freshly ground black pepper on all sides.
02 - In a medium mixing bowl, whisk together soy sauce, beef broth, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and gochujang until the sugar dissolves completely.
03 - Place the sliced yellow onions, carrot pieces, and halved baby potatoes in an even layer at the bottom of a 6-quart or larger slow cooker insert.
04 - Position the seasoned beef chuck roast directly on top of the vegetable bed. Pour the prepared Korean marinade evenly over the meat and vegetables, ensuring all surfaces are coated.
05 - Cover the slow cooker with its lid. Cook on LOW setting for 8 hours until the beef pulls apart easily with a fork and reaches internal temperature of 205°F.
06 - Carefully remove the beef roast and vegetables from the slow cooker using tongs. Arrange on a large serving platter and cover loosely with foil to retain heat.
07 - Pour the cooking liquid from the slow cooker into a medium saucepan. Bring to a gentle simmer over medium heat, skimming any excess fat from the surface.
08 - Whisk together cornstarch and water in a small bowl until smooth. Gradually whisk the slurry into the simmering liquid. Continue cooking for 2-3 minutes, stirring constantly, until the gravy thickens and coats the back of a spoon.
09 - Using two forks, shred the beef chuck roast into bite-sized pieces. Arrange the shredded beef alongside the tender vegetables. Spoon the hot soy garlic gravy generously over the entire dish.
10 - Scatter the thinly sliced scallions and toasted sesame seeds over the top as a finishing touch. Serve immediately while hot.

# Expert Tips:

01 -
  • The beef becomes impossibly tender after eight hours, practically shredding itself
  • That soy garlic gravy is the kind of sauce you want to put on everything
  • Your slow cooker does all the work while you go about your day
02 -
  • Resist the urge to lift the lid during cooking, every peek releases heat and adds time
  • The gravy might seem thin at first but will thicken beautifully once the cornstarch slurry hits the heat
  • Leftovers actually taste better the next day as the flavors continue to develop
03 -
  • Pat the beef absolutely dry before seasoning for better browning and flavor absorption
  • Let the finished beef rest for 10 minutes before shredding for juicier results

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