Description
This effortless Korean-style pot roast is slow-cooked to perfection, resulting in melt-in-your-mouth tender beef in a rich, savory sauce. It’s a comforting, delicious dish perfect for busy weeknights.
Ingredients
– 3 pounds beef chuck roast, cut into 2-inch cubes
– 1 onion, diced
– 6 cloves garlic, minced
– 2 tablespoons grated fresh ginger
– 1/2 cup low-sodium soy sauce
– 1/4 cup brown sugar
– 2 tablespoons rice vinegar
– 2 teaspoons sesame oil
– 1 teaspoon red pepper flakes
– 1/2 teaspoon black pepper
– 2 cups beef broth
– 2 carrots, peeled and cut into 1-inch pieces
– 3 potatoes, peeled and cut into 1-inch pieces
– 2 green onions, sliced for garnish
– Sesame seeds for garnish
Instructions
1. In a large slow cooker, combine the beef, onion, garlic, ginger, soy sauce, brown sugar, rice vinegar, sesame oil, red pepper flakes, and black pepper. Pour in the beef broth and stir to combine.
2. Cover and cook on low for 7 hours, until the beef is very tender.
3. Add the carrots and potatoes to the slow cooker and cook for an additional 1 hour, until the vegetables are tender.
4. Serve the Korean-style pot roast over steamed rice, garnished with sliced green onions and sesame seeds.
Notes
– For extra flavor, sear the beef cubes in a hot pan before adding to the slow cooker.
– Feel free to adjust the spice level by adding more or less red pepper flakes.
– This dish can be made ahead and reheated, making it perfect for meal prep.
- Prep Time: 15
- Cook Time: 420
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Korean