Korean Beef Pot Roast (Printable)

Tender slow-cooked beef with Korean flavors and savory 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 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:

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 soy sauce, beef broth, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and gochujang until fully combined and sugar is 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 roast directly on top of the vegetable bed. Pour the prepared marinade over the beef, ensuring the meat and vegetables are 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 transfer the cooked beef roast and vegetables to a warm 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, skimming any excess fat from the surface if desired.
08 - Whisk together cornstarch and water in a small cup until smooth to create a slurry. Gradually whisk the slurry into the simmering liquid. Continue cooking for 2-3 minutes, stirring constantly, until the gravy thickens to a rich, glossy consistency.
09 - Shred the beef using two forks or meat claws. Arrange the beef and vegetables on plates or a serving platter. Ladle the hot soy garlic gravy generously over everything.
10 - Scatter the sliced scallions and toasted sesame seeds over the top as a final garnish. Serve immediately while hot.

# Expert Advice:

01 -
  • The soy garlic gravy will become your new favorite condiment for everything
  • Set it and forget it cooking that delivers restaurant quality flavor
  • The beef becomes so tender you can cut it with a spoon
02 -
  • Resist the urge to lift the lid during cooking, every peek adds 15 minutes to the cook time
  • The gravy needs to come to a full simmer to properly thicken, be patient with this step
  • Let the beef rest for 10 minutes before shredding to keep all the juices inside
03 -
  • Trim excess fat from the roast before cooking to prevent an overly greasy gravy
  • Make a double batch of the gravy base and freeze half for a head start next time

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