Korean Beef Pot Roast (Printable)
Tender beef slow-cooked with Korean aromatics 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
# 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 - Arrange the sliced onions, carrot pieces, and halved baby potatoes in an even layer at the bottom of a 6-quart or larger slow cooker.
04 - Place the seasoned beef roast directly on top of the vegetable bed. Pour the prepared marinade over the beef and vegetables, ensuring even coverage.
05 - Cover the slow cooker with its lid. Cook on LOW setting for 8 hours until the beef shreds easily with a fork and vegetables are tender.
06 - Carefully remove the beef roast and vegetables from the slow cooker using tongs. Transfer to a large serving platter and cover loosely with foil to keep warm.
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 - In a small bowl, mix cornstarch and water to form a smooth slurry. 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 - Shred the beef using two forks or meat claws. Arrange the shredded beef and vegetables on plates. Drizzle generously with the warm soy garlic gravy.
10 - Sprinkle with thinly sliced scallions and toasted sesame seeds immediately before serving.
# Expert Tips:
01 -
- The soy garlic gravy alone is worth the wait and will have you spooning it over everything
- Your slow cooker does all the heavy lifting while you go about your day
- Leftovers somehow taste even better the next day, if they last that long
02 -
- I once skipped the cornstarch slurry and ended up with delicious soup instead of gravy, so do not skip this step
- Gochujang brands vary wildly in heat level, taste yours before adding and adjust accordingly
- The gravy thickens as it cools slightly, so do not panic if it looks a little thin in the pan
03 -
- Pat the beef completely dry before seasoning, this simple step makes a huge difference in flavor development
- Toast your sesame seeds in a dry pan for 2 minutes before garnishing, it takes them to another level entirely