Description
This Slow Cooker Korean Style Pot Roast marries the comforting tradition of a classic pot roast with the bold flavors of Korean cuisine. Enjoy melt-in-your-mouth beef simmered in a rich, sweet, and savory soy garlic gravy.
Ingredients
Scale
- 3–4 pound chuck roast
- 1/2 cup soy sauce
- 1/2 cup pear or apple juice
- 1/4 cup packed brown sugar
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 2 tablespoons freshly grated ginger
- 6–8 cloves fresh garlic, minced
- 1 large yellow onion, sliced
- 1 cup beef broth
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- Salt and freshly ground black pepper to taste
- Neutral oil (like vegetable or canola oil) for searing
- Fresh chopped scallions for garnish
Instructions
- Pat the chuck roast dry with paper towels and season all sides with salt and freshly ground black pepper.
- In a large skillet or Dutch oven, heat a tablespoon of neutral oil over medium-high heat and sear the chuck roast for 3-5 minutes per side until browned. Transfer the seared beef to the slow cooker.
- In a medium bowl, whisk together the soy sauce, pear or apple juice, brown sugar, gochujang, rice vinegar, toasted sesame oil, grated ginger, and minced garlic until the brown sugar is dissolved.
- Slice the yellow onion and scatter the slices around and under the seared beef in the slow cooker.
- Pour the prepared sauce evenly over the beef and onions, then add the beef broth around the sides. Cover the slow cooker.
- Cook on low for 7-8 hours, or on high for 4-5 hours, until the beef is tender and easily shreds with a fork.
- Remove the beef from the slow cooker and shred it into bite-sized pieces using two forks.
- Skim off any excess fat from the cooking liquid. In a small bowl, whisk together cornstarch and cold water to form a slurry. Pour the slurry into the simmering liquid in the slow cooker, whisking until the sauce thickens.
- Return the shredded beef to the thickened gravy in the slow cooker and toss gently to coat. Let it sit for 5-10 minutes before serving, garnished with fresh chopped scallions.
- Prep Time: 15 mins
- Cook Time: 7-8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: Searing the beef before cooking adds depth and flavor. Adjust the amount of gochujang to your spice preference, and always taste the gravy before serving to adjust seasonings as needed.