Korean Pot Roast
A flavorful Korean Pot Roast infused with savory soy-based marinade and tender slow-cooked beef, perfect for a comforting dinner with an Asian twist.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Korean
Ingredients
Scale
- 3 lbs beef chuck roast
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice wine vinegar
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons gochujang (Korean chili paste)
- 1 cup beef broth
- 2 tablespoons sesame oil
- 1 large onion, sliced
- 2 carrots, chopped
- 3 green onions, chopped
- 1 tablespoon sesame seeds
- Salt and pepper to taste
Instructions
- In a bowl, whisk together soy sauce, brown sugar, rice wine vinegar, garlic, ginger, gochujang, beef broth, and sesame oil to create the marinade.
- Season the beef roast with salt and pepper, then place it in a slow cooker and pour the marinade over the meat.
- Add onions and carrots around the roast.
- Cover and cook on low for 8 hours or until the beef is tender and easily shredded.
- Once cooked, remove the roast and shred the meat with two forks.
- Return the shredded beef to the slow cooker and mix well with the juices and vegetables.
- Garnish with chopped green onions and sesame seeds before serving.
Notes
For extra depth, serve over steamed rice and accompany with kimchi or pickled vegetables for a traditional Korean meal.