Korean Beef Pot Roast (Printer-friendly)
Tender beef infused with Korean flavors, slow-cooked until falling apart and served with savory 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 toasted 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 Prepare:
01 - Pat the beef chuck roast thoroughly dry with paper towels. Lightly season both sides 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 is completely dissolved.
03 - Arrange the sliced onions, carrot pieces, and halved baby potatoes in an even layer at the bottom of a 6-quart or larger slow cooker.
04 - Place the seasoned beef chuck roast directly on top of the vegetable bed. Pour the prepared marinade evenly over the beef and vegetables, ensuring everything is well coated.
05 - Cover the slow cooker with its lid. Cook on LOW setting for 8 hours, or until the beef is fork-tender and easily shreds apart.
06 - Carefully transfer the cooked beef roast and vegetables to a large serving platter using tongs or a slotted spoon. 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 - In a small bowl, mix the cornstarch and water together to form a smooth slurry. Whisk the slurry into the simmering liquid and continue cooking for 2 to 3 minutes, stirring constantly, until the gravy thickens to your desired consistency.
09 - Using two forks, shred the beef into bite-sized pieces. Arrange the shredded beef and vegetables on plates or a serving platter. Drizzle generously with the soy garlic gravy.
10 - Scatter the sliced scallions and toasted sesame seeds over the top of the dish just before serving.
# Expert Advice:
01 -
- The gravy alone is worth making this dish dark, glossy, and impossibly rich
- Its the kind of meal that improves overnight, so leftovers are actually better
- Your entire house will smell like soy, garlic, and slow-cooked comfort
02 -
- Chuck roast needs time. Do not try to speed this up with high heat or you will end up with tough meat
- The gravy thickens quickly once you add the cornstarch, so stir constantly
03 -
- Pat your meat absolutely dry before seasoning for better browning and flavor penetration
- Toast your sesame seeds in a dry pan for 2 minutes until fragrant