Save to Pinterest This slow cooker Korean beef pot roast transforms a simple chuck roast into an incredibly tender, flavorful main dish. The beef absorbs the sweet and savory marinade of soy sauce, sesame oil, garlic, ginger, and gochujang over 8 hours of gentle cooking. The result is meat that falls apart effortlessly, paired with caramelized vegetables and a luscious soy garlic gravy that ties everything together.
Perfect for busy weekends or meal prep, this Korean-inspired pot roast serves six generously and keeps well for leftovers. The gravy thickened with a simple cornstarch slurry creates the ideal consistency for coating the beef and vegetables.
The kitchen smelled incredible when my sister first made this Korean twist on pot roast for Sunday dinner. I kept wandering in from the living room, drawn by that slow cooker aroma. We could not stop eating the tender beef slathered in that dark glossy gravy. Now it is my go-to for low effort impressive meals.
Last winter I made this for my book club and everyone demanded the recipe before they even left. The way the meat falls apart at the slightest touch of a fork. That gravy alone is worth the effort.
Ingredients
- Beef chuck roast: This cut becomes buttery tender after hours of slow cooking and has the perfect marbling for flavor
- Low sodium soy sauce: Essential for that deep savory umami base without overpowering saltiness
- Brown sugar: Balances the salty elements and creates beautiful caramel notes in the gravy
- Sesame oil: Adds that unmistakable nutty fragrance that defines Korean cuisine
- Fresh garlic and ginger: These aromatics are non negotiable for authentic Korean flavor depth
- Rice vinegar: Cuts through the richness with bright acidity
- Gochujang: Korean chili paste brings gentle heat and complex fermented flavor
- Yellow onion carrots baby potatoes: Classic slow cooker vegetables that soak up all that Korean marinade
- Cornstarch slurry: Transforms the cooking liquid into velvety restaurant style gravy
- Scallions and sesame seeds: Fresh garnishes that add color crunch and a final pop of flavor
Instructions
- Prep the beef:
- Pat the chuck roast completely dry with paper towels then give it a light seasoning of salt and pepper all over.
- Whisk the Korean marinade:
- In a medium bowl combine soy sauce beef broth brown sugar sesame oil garlic ginger rice vinegar and gochujang until the sugar dissolves.
- Layer the vegetables:
- Scatter the sliced onions carrots and halved baby potatoes across the bottom of your slow cooker.
- Arrange and pour:
- Nestle the seasoned beef roast on top of the vegetables then pour that gorgeous marinade over everything.
- Slow cook to perfection:
- Cover and cook on LOW for 8 hours until the beef offers zero resistance when pierced with a fork.
- Separate for serving:
- Carefully transfer the melt in your mouth beef and tender vegetables to a warm platter.
- Start the gravy:
- Pour all those precious cooking juices into a saucepan and bring to a gentle simmer over medium heat.
- Thicken it up:
- Whisk cornstarch and water together until smooth then stir into the bubbling liquid and cook for 2 minutes until glossy and thickened.
- Assemble and serve:
- Shred the beef into chunks arrange over the vegetables and drizzle that soy garlic gravy generously over everything.
- Add the finishing touches:
- Scatter fresh scallions and toasted sesame seeds over the top for that restaurant quality presentation.
Save to Pinterest My mom still talks about the time I made this for her birthday. She asked if I had been secretly taking cooking classes. The best recipes are the ones that make people feel special.
Make It Your Own
Sometimes I throw in daikon radishes or sweet potatoes instead of regular potatoes for extra Korean authenticity. Both absorb that sauce beautifully.
Serving Ideas
Steamed jasmine rice is essential for soaking up every drop of that gravy. A simple side of kimchi adds brightness and cuts through the richness.
Perfect For Meal Prep
This actually tastes even better the next day as the flavors continue to develop. I always make extra for easy lunches throughout the week.
- Store beef and gravy separately for the best reheating results
- The gravy thickens even more in the fridge so add a splash of water when warming
- Freeze portions for up to three months if you want to stock your freezer
Save to Pinterest There is something deeply satisfying about a meal that takes care of itself. This recipe turns a busy day into something delicious.
Recipe FAQs
- → What cut of beef works best for this pot roast?
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Beef chuck roast is ideal because it becomes tender and flavorful during long, slow cooking. Look for a well-marbled piece with some fat cap for the best results. The connective tissue breaks down beautifully over 8 hours.
- → Can I make this in an Instant Pot instead?
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Yes, cook on high pressure for 70-80 minutes, then natural release for 15 minutes. Thicken the gravy on sauté mode after cooking. The texture will be slightly different but still delicious.
- → Is gochujang very spicy?
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Gochujang has mild to medium heat with a slightly sweet, fermented flavor. If you're sensitive to spice, start with 1 tablespoon. You can always add more at the end if desired.
- → What sides pair well with this dish?
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Steamed jasmine rice helps soak up the flavorful gravy. Kimchi adds authentic Korean flavor and crunch. Roasted broccoli or sautéed bok choy also complement the rich beef beautifully.
- → How long do leftovers keep?
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Store in an airtight container in the refrigerator for up to 4 days. The flavors actually develop and improve overnight. Reheat gently on the stovetop with a splash of beef broth to refresh the gravy.
- → Can I freeze this pot roast?
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Yes, freeze the beef and vegetables in portion-sized containers with gravy for up to 3 months. Thaw overnight in the refrigerator and reheat slowly on the stovetop. Potatoes may soften slightly after freezing.
