Korean Beef Pot Roast (Print)
Tender slow-cooked beef infused with Korean flavors, served with rich soy garlic gravy and vegetables.
# What You’ll Need:
→ Beef
01 - 3 pounds beef chuck roast, trimmed
→ Marinade & Sauce
02 - 1/2 cup low-sodium soy sauce
03 - 1/3 cup beef broth
04 - 1/4 cup brown sugar
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 (for slurry)
11 - 2 tablespoons water (for slurry)
→ Vegetables
12 - 1 large yellow onion, sliced
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:
01 - Pat the beef chuck roast completely dry with paper towels and season generously with salt and freshly ground black pepper on all sides.
02 - Whisk together soy sauce, beef broth, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and gochujang in a mixing bowl until the sugar dissolves completely.
03 - Arrange the sliced onions, carrot pieces, and halved baby potatoes evenly across the bottom of a 6-quart or larger slow cooker.
04 - Place the seasoned beef roast directly on top of the vegetable layer and pour the marinade mixture over everything, ensuring the beef and vegetables are thoroughly coated.
05 - Cover and cook on LOW setting for 8 hours until the beef becomes fork-tender and easily shreds apart.
06 - Carefully remove the beef roast and vegetables from the slow cooker and transfer them to a warm serving platter, covering loosely with foil to maintain temperature.
07 - Pour the cooking liquid from the slow cooker into a medium saucepan and bring to a gentle simmer over medium heat.
08 - Whisk together cornstarch and water in a small cup until smooth, then gradually whisk this slurry into the simmering liquid. Continue cooking for 2-3 minutes while stirring constantly until the gravy reaches your desired thickness.
09 - Shred the beef using two forks or meat claws, then arrange alongside the vegetables. Drizzle generously with the soy garlic gravy and garnish with thinly sliced scallions and toasted sesame seeds.
# Expert Tips:
01 -
- The beef becomes so tender you can cut it with a fork, no knife needed at the table
- That soy garlic gravy is the kind of sauce you will want to spoon over everything on your plate
- Most of the work happens in the slow cooker while you go about your day
02 -
- Rushing the cook time will give you tough, chewy beef instead of the melt in your mouth texture you want
- Resist the urge to lift the lid during cooking, every peek adds valuable cooking time
03 -
- Trim excess fat from the roast before cooking to keep the gravy from becoming too greasy
- Let the roast rest for 10 minutes before shredding to keep the juices distributed