Description
A delightful twist on a classic pot roast, infused with the vibrant flavors of Korean cuisine.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1–2 tablespoons gochujang (Korean chili paste)
- 2 cups beef broth
- 1 onion, chopped
- 2 carrots, sliced
- 2–3 green onions, sliced for garnish
- Salt and pepper to taste
Instructions
- Mix the marinade: In a large bowl, mix together soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and gochujang.
- Place the beef roast in a slow cooker and pour the marinade over it.
- Add the beef broth, chopped onion, and carrot slices to the slow cooker.
- Cover and cook on low for 6-8 hours or until the beef is tender.
- Remove the beef and slice or shred it to the desired texture.
- Serve it over rice or with vegetables, garnished with sliced green onions.
Notes
For added flavor, consider searing the roast before slow cooking. Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 1500mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg