Slow Cooker Korean Beef Pot Roast (Printable)
Tender beef infused with Korean aromatics, slow-cooked to perfection and served with rich soy garlic gravy over vegetables.
# What You'll 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
# How To Make:
01 - Pat the beef chuck roast thoroughly dry with paper towels. Lightly season all sides 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, carrots, and baby potatoes in an even layer at the bottom of a 6-quart or larger slow cooker.
04 - Place the seasoned beef roast on top of the vegetable bed. Pour the marinade mixture over the beef, ensuring the meat and vegetables are evenly coated.
05 - Cover the slow cooker with the lid. Cook on LOW setting for 8 hours until the beef is fork-tender and easily shreds apart.
06 - Carefully remove the beef roast and vegetables from the slow cooker. Transfer to a 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.
08 - Whisk together cornstarch and water in a small bowl to create a smooth slurry. Gradually whisk the slurry into the simmering liquid. Cook 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. Serve the beef alongside the tender vegetables, drizzled generously with the soy garlic gravy.
10 - Sprinkle the dish with sliced scallions and toasted sesame seeds just before serving for added texture and visual appeal.
# Expert Tips:
01 -
- The soy garlic gravy transforms ordinary pot roast into something extraordinary
- Eight hours of hands off cooking means you can forget about it until dinner time
- Leftovers somehow taste even better the next day
02 -
- Do not skip the cornstarch slurry step because that gravy is the best part
- Low and slow is essential. High heat makes the beef tough and stringy.
- Resist the urge to peek. Every time you lift the lid you add 30 minutes of cooking time.
03 -
- Sear the beef in a hot pan before slow cooking for deeper flavor
- Double the gravy recipe because everyone will want extra