Slow Cooker Korean Beef Pot Roast (Print Version)

Tender beef slow-cooked in Korean soy garlic sauce with vegetables until fork-tender.

# 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

# How-To Steps:

01 - Pat the beef chuck roast completely 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 sugar dissolves and mixture is uniform.
03 - Place sliced onions, carrot pieces, and halved baby potatoes in an even layer at the bottom of a 6-quart or larger slow cooker.
04 - Lay the seasoned beef roast directly on top of the vegetable bed. Pour the prepared marinade over the beef, ensuring it coats the meat and drizzles down over the vegetables.
05 - Cover the slow cooker with its lid. Cook on LOW setting for 8 hours until the beef is fork-tender and easily shreds apart.
06 - Carefully remove the cooked beef roast and vegetables from the slow cooker. 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 on the stovetop.
08 - Whisk together cornstarch and water in a small bowl to create a smooth slurry. Gradually whisk the slurry into the simmering liquid. Continue cooking for 2–3 minutes, stirring constantly, until gravy reaches desired consistency.
09 - Shred the beef using two forks into bite-sized pieces. Arrange meat and vegetables on plates or a serving dish. Ladle hot soy garlic gravy generously over the top.
10 - Scatter sliced scallions and toasted sesame seeds over the plated dish just before serving.

# Expert Tips:

01 -
  • The soy garlic gravy creates the most incredible umami-rich sauce you'll want to put on everything
  • It's literally eight hours of hands-off cooking that makes your house smell amazing
  • The beef becomes so tender you can cut it with a spoon
02 -
  • Don't rush the cornstarch slurry, whisking it into cold water first prevents lumps from forming in your gravy
  • The gravy thickens as it cools slightly, so remove it from heat when it looks a little thinner than you want
  • If your beef seems tough after 8 hours, keep cooking, some roasts need extra time to reach that melting tenderness
03 -
  • Pat the beef completely dry before seasoning, this helps the meat develop better flavor as it slow cooks
  • Chef's trick, add a splash of rice vinegar at the end if the gravy tastes too rich or sweet

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