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Korean Style Pot Roast: Tender Slow Cooker Beef

A close-up of a serving of rich, dark Korean style pot roast next to bright orange carrots and golden potatoes in savory gravy.
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Make this tender Korean Style Pot Roast using your slow cooker for deep, savory, and slightly sweet flavor. This fusion recipe uses classic Asian ingredients for an easy, comforting dinner.

Ingredients

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  • 3 lb beef chuck roast
  • 1 large yellow onion, quartered
  • 4 carrots, cut into 2-inch pieces
  • 2 large potatoes, peeled and quartered
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar, packed
  • 3 tablespoons minced garlic
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon sesame oil
  • 1 teaspoon black pepper
  • 1/2 cup beef broth
  • 1 tablespoon gochujang (Korean chili paste, optional for heat)

Instructions

  1. Pat the beef chuck roast dry with paper towels. Season all sides lightly with salt and pepper.
  2. In a small bowl, whisk together the soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, black pepper, and gochujang, if using. This creates your Korean marinade base.
  3. Place the quartered onion, carrots, and potatoes in the bottom of your slow cooker.
  4. Place the seasoned roast on top of the vegetables.
  5. Pour the prepared sauce mixture evenly over the roast. Add the beef broth to the slow cooker.
  6. Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the beef is fork-tender.
  7. Remove the roast and vegetables from the slow cooker. If you prefer a thicker sauce, skim any excess fat from the liquid remaining in the cooker, then bring the liquid to a simmer on the stovetop for 5 minutes until slightly reduced.
  8. Shred or slice the beef and return it to the sauce briefly to coat. Serve hot over steamed white rice.

Notes

  • For an authentic Galbi inspired flavor, add 1/4 cup of grated Asian pear to the sauce mixture.
  • If you do not have a slow cooker, you can adapt this recipe for the oven by braising the roast in a Dutch oven at 325°F (160°C) for 3 to 4 hours.
  • Serve this umami rich pot roast with kimchi and a side of quick pickled radishes for a complete Korean meal.

Nutrition

Find it online: https://carlacooking.com/korean-style-pot-roast-recipe/