Description
Tender beef chuck roast slow-cooked with bold Korean flavors like soy sauce, gochujang, garlic, and ginger, combined with hearty vegetables for a comforting one-pot meal.
Ingredients
3–4 pounds beef chuck roast
1 tablespoon vegetable oil
1/2 cup low-sodium soy sauce
1/4 cup brown sugar
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon gochujang (Korean chili paste)
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 cup beef broth
1 large onion, sliced
3 carrots, peeled and chopped
2 cups baby potatoes, halved
3 green onions, chopped
1 tablespoon sesame seeds (optional, for garnish)
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat.
- Sear the chuck roast on all sides until browned, about 3–4 minutes per side.
- Transfer the seared roast to the slow cooker.
- In a bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, gochujang, garlic, ginger, and beef broth.
- Pour the mixture over the roast in the slow cooker.
- Add the sliced onion, chopped carrots, and halved baby potatoes.
- Cover and cook on low for 8–9 hours or on high for 4–5 hours, until the beef is fork-tender.
- Remove the beef, shred with two forks, and stir it back into the sauce and vegetables.
- Serve hot, garnished with green onions and sesame seeds if desired.
Notes
Swap chuck roast with brisket or short ribs for a richer flavor.
Add extra gochujang or gochugaru for more heat.
Use tamari or gluten-free soy sauce for a gluten-free version.
Include shiitake mushrooms for extra umami.
Skip potatoes and use daikon for a low-carb variation.
Store leftovers in the fridge up to 4 days or freeze for later.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 4–5 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Korean
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 385
- Sugar: 9g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
