Korean Beef Pot Roast (Printable Version)
Tender beef slow-cooked in Korean spices with rich soy garlic gravy
# Ingredient List:
→ 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 rounds
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
# Directions:
01 - Pat the beef chuck roast thoroughly dry with paper towels. Season all sides generously with salt and freshly ground black pepper.
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 slow cooker.
04 - Set the seasoned beef roast on top of the vegetable bed. Pour the prepared marinade evenly over the beef and vegetables, ensuring all components are well coated.
05 - Cover the slow cooker with its lid. Cook on LOW setting for 8 hours, or until the beef shreds easily with a fork.
06 - Carefully remove the beef roast and vegetables from the slow cooker. Transfer them to a large serving platter and cover loosely to keep warm.
07 - Pour the cooking liquid from the slow cooker into a medium saucepan. Bring to a gentle simmer over medium heat.
08 - Stir together the cornstarch and water in a small bowl to create a smooth slurry. Whisk the slurry into the simmering liquid and cook for 2 to 3 minutes, stirring constantly, until the gravy thickens and coats the back of a spoon.
09 - Using two forks, shred the beef into bite-sized pieces. Arrange the shredded beef and vegetables on plates. Drizzle generously with the warm soy garlic gravy and top with sliced scallions and toasted sesame seeds.
# Expert Tips:
01 -
- Slow cooker does almost all the work while you go about your day
- Korean flavors transform classic pot roast into something extraordinary
02 -
- Low and slow is non negotiable here because high heat makes chuck roast tough and rubbery
- Letting the gravy simmer a full 2 minutes after adding cornstarch eliminates any raw starch taste
03 -
- Trim excess fat from the roast before cooking to prevent greasy gravy
- Toast sesame seeds in a dry pan for 2 minutes to amplify their nutty flavor