Korean Beef Pot Roast (Printer-friendly)

Tender beef infused with Korean flavors, slow-cooked until falling apart with 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 thick rings
13 - 3 medium carrots, peeled and 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 It:

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 the soy sauce, beef broth, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and gochujang until the sugar dissolves completely.
03 - Place the sliced onions, carrots, and halved baby potatoes in an even layer at the bottom of a 6-quart or larger slow cooker insert.
04 - Lay the seasoned beef roast directly on top of the vegetable bed. Pour the prepared marinade over the meat and vegetables, ensuring everything is evenly coated.
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 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.
08 - Whisk together the cornstarch and water in a small cup to create a smooth slurry. Gradually 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 - Using two forks, shred the beef into bite-sized pieces. Arrange the beef and vegetables on plates. Drizzle generously with the warm soy garlic gravy.
10 - Scatter the sliced scallions and toasted sesame seeds over the top of each serving as a final garnish.

# Expert Tips:

01 -
  • The beef becomes so tender you can cut it with a spoon, no knife required
  • That soy garlic gravy transforms everything it touches into something extraordinary
  • Your slow cooker does all the heavy lifting while you go about your day
02 -
  • The gravy might look too thin when you first start simmering it, but it will thicken dramatically once you add the cornstarch slurry
  • Gochujang varies in heat between brands, so taste your gravy before serving and adjust with more paste if you want it spicier
03 -
  • Trim excess fat from the beef before cooking, but leave about 1/4 inch for flavor and moisture
  • Use a 6-quart slow cooker or larger to ensure everything fits without overcrowding

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