Slow Cooker Korean Beef Pot Roast (Printable)

Tender beef slow-cooked with Korean spices and vegetables in a savory soy garlic gravy.

# 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 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

# Directions:

01 - Pat the beef chuck roast thoroughly dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
02 - Whisk together soy sauce, beef broth, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and gochujang in a medium bowl until the sugar dissolves completely.
03 - Arrange sliced onions, carrots, and baby potatoes in an even layer at the bottom of a 6-quart or larger slow cooker.
04 - Place the seasoned beef roast on top of the vegetable bed. Pour the prepared marinade over the beef and vegetables, ensuring all surfaces are thoroughly coated.
05 - Cover the slow cooker with the lid. Cook on LOW setting for 8 hours until the beef pulls apart easily with a fork.
06 - Carefully remove the beef and vegetables from the slow cooker using tongs or a slotted spoon. Arrange on a large serving platter and 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.
08 - Combine cornstarch and water in a small bowl, whisking until smooth. Gradually whisk the slurry into the simmering liquid. Continue cooking for 2 to 3 minutes, stirring constantly, until the gravy thickens and coats the back of a spoon.
09 - Using two forks, shred the beef into bite-sized pieces against the grain. Serve the shredded beef alongside vegetables, ladled generously with the thickened soy garlic gravy.
10 - Sprinkle with sliced scallions and toasted sesame seeds immediately before serving.

# Expert Tips:

01 -
  • The beef becomes impossibly tender without any fancy techniques or constant monitoring
  • That soy garlic gravy transforms everything it touches into something crave worthy
  • It feeds a crowd and makes your house smell incredible all day long
02 -
  • Rushing the cornstarch slurry will create lumpy gravy, so whisk it thoroughly until completely smooth before adding
  • Opening the slow cooker too frequently lets heat escape and can add up to an hour of cooking time
03 -
  • Searing the roast in a hot pan before slow cooking adds deep caramelized flavor
  • Letting the finished rest for 15 minutes before shredding helps the juices redistribute

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