Slow Cooker Korean Beef Pot Roast

The first time I made this Korean-inspired pot roast, my apartment smelled like a fusion of my grandmother's Sunday pot roast and the little Korean BBQ place downtown. My roommate walked in, dropped her bag, and asked what magic was happening in the kitchen. That's when I knew this recipe was something special.

Last winter, I served this at a dinner party when everyone was exhausted from the holiday rush. My friend Mark, who claims he doesn't like pot roast, went back for thirds and asked if I could teach him how to make it. Now it's his go-to comfort food for Sunday dinners.

Ingredients

• 3 pounds beef chuck roast: Chuck roast has the perfect marbling for slow cooking, becoming fork-tender while keeping all that beefy flavor intact
• 1/2 cup low-sodium soy sauce: Regular soy sauce can make the gravy too salty, so low-sodium lets you control the seasoning better
• 1/3 cup beef broth: This adds depth and helps create enough liquid for proper braising
• 1/4 cup brown sugar: Balances the salty soy sauce and helps create that beautiful caramelized finish
• 2 tablespoons sesame oil: Toasted sesame oil adds that authentic Korean aroma and nutty richness
• 6 cloves garlic: Fresh garlic is non-negotiable here, it mellows beautifully during the long cook time
• 1 tablespoon fresh ginger: Use fresh ginger, not powder, for that bright, spicy warmth that cuts through the rich beef
• 2 tablespoons rice vinegar: Adds just enough acidity to cut through the fat and brighten all the flavors
• 2 tablespoons gochujang: This Korean chili paste brings subtle heat and fermented depth that makes the gravy sing
• 1 large yellow onion: Sliced onions create a natural bed for the beef and sweeten as they cook down
• 3 medium carrots: Carrots become candy-sweet and soak up all that Korean-inspired flavor
• 2 cups baby potatoes: These cook alongside the beef and become tender vessels for that garlic gravy
• 2 scallions and 1 tablespoon toasted sesame seeds: Fresh garnish that adds crunch and a pop of color

Instructions

Prep the beef for maximum flavor absorption:

Pat that chuck roast completely dry with paper towels, then give it a light sprinkle of salt and pepper. This helps create better browning and flavor development.

Whisk together your Korean marinade:

In a bowl, combine soy sauce, beef broth, brown sugar, sesame oil, garlic, ginger, rice vinegar, and gochujang until the sugar dissolves completely. The mixture should smell incredible already.

Build your vegetable foundation:

Scatter sliced onions, carrots, and baby potatoes across the bottom of your slow cooker. This creates a natural rack that keeps the beef elevated and lets those vegetables soak up all the dripping flavors.

Arrange and pour:

Lay the seasoned beef on top of the vegetables, then pour that gorgeous marinade over everything. Make sure the beef gets coated on all sides.

Let the slow cooker work its magic:

Cover and cook on LOW for 8 hours. You'll know it's done when the beef literally falls apart when you poke it with a fork.

Separate and prepare for gravy:

Carefully transfer the beef and vegetables to a serving platter, leaving all those flavorful cooking juices behind in the slow cooker.

Transform the juices into gravy:

Pour the cooking liquid into a saucepan and bring it to a gentle simmer over medium heat.

Thicken to perfection:

Whisk together cornstarch and water until smooth, then gradually whisk it into the simmering liquid. Cook for 2 to 3 minutes until the gravy coats the back of a spoon.

Shred and serve:

Use two forks to shred the beef, then serve it alongside those tender vegetables with plenty of that soy garlic gravy ladled over everything. Top with fresh scallions and sesame seeds.

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This recipe saved me during my first dinner party as a new homeowner. I was so nervous about everything else that having a hands-off main dish meant I could actually enjoy my guests. Everyone sat around the table for hours, just talking and eating, and I remember thinking this is what cooking should feel like.

Making It Your Own

After making this countless times, I've learned that gochujang is worth seeking out at an Asian market, but if you can't find it, a mixture of red pepper flakes and tomato paste works in a pinch. The flavor won't be quite the same, but you'll still get that beautiful balance of sweet, salty, and spicy.

Serving Suggestions

Steamed jasmine rice is perfect for soaking up every drop of that gravy. A simple cucumber salad dressed with rice vinegar helps cut through the richness. And if you really want to embrace the Korean inspiration, serve it with some kimchi on the side.

Make-Ahead Magic

This recipe actually tastes better the next day, which makes it perfect for meal prep or entertaining. Make it a day ahead, refrigerate the gravy and beef separately, then gently reheat. The flavors meld together and become even more harmonious.

• Reheat gently over low heat to prevent the beef from drying out
• Add a splash of beef broth if the gravy seems too thick after refrigerating
• The gravy keeps for up to 5 days and freezes beautifully for future meals

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There's something deeply satisfying about a recipe that transforms simple ingredients into something this extraordinary. I hope this pot roast brings as much comfort to your table as it has to mine.

Recipe FAQs

→ What cut of beef works best?

Chuck roast is ideal because it becomes incredibly tender after slow cooking. The connective tissue breaks down during those 8 hours, creating meat that shreds easily with a fork. Look for a well-marbled piece with some fat cap for the best flavor.

→ Can I make this spicier?

Absolutely. Increase the gochujang to 3 tablespoons or add crushed red pepper flakes. You could also add a teaspoon of Korean chili powder (gochugaru) for authentic heat without changing the sauce consistency.

→ What should I serve with this?

Steamed white rice is classic and soaks up that incredible soy garlic gravy. Kimchi adds the perfect acidic contrast. For a more Western approach, mashed potatoes or crusty bread work beautifully too.

→ Can I cook this on high instead of low?

You can cook on HIGH for 4-5 hours instead of LOW for 8 hours, but the low-and-slow method yields more tender results. The beef has more time to break down and develop that melt-in-your-mouth texture.

→ Is this freezer-friendly?

Yes, this freezes exceptionally well. Let it cool completely, then store in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetetop, adding a splash of water if the gravy thickens too much.

→ Can I make this gluten-free?

Use gluten-free tamari instead of soy sauce, and check that your gochujang is certified gluten-free (some contain wheat). The gravy thickens perfectly with cornstarch, which is naturally gluten-free.