Name: Korean Pot Roast
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2.5 lbs chuck roast, cut into large cubes; 3 tbsp olive oil, divided; salt, to taste; black pepper, to taste; 1 tsp garlic powder; 2 cups Korean BBQ marinade (bulgogi or galbi style); 1 cup chicken broth; 3 tbsp soy sauce; 2 tbsp rice vinegar; 1 tbsp red pepper flakes; 1 tbsp gochugaru (Korean chili powder); 2 tbsp minced garlic; 2 green onions, diced; 2 tbsp honey; 1 tbsp cornstarch; 2 tbsp cold water; cooked white rice, for serving; steamed vegetables, for serving; sesame seeds, for garnish

1

Cut the chuck roast into large, thick cubes.

2

In a large bowl, toss the beef cubes with 1 tablespoon of olive oil, salt, pepper, and garlic powder until evenly coated.

3

Heat the remaining 2 tablespoons of olive oil in a large skillet over high heat.

4

Sear the beef cubes on all sides until a deep brown crust forms. The meat does not need to be cooked through. Once seared, remove the beef from the pan and set aside.

5

In the basin of a slow cooker, combine the Korean BBQ marinade, chicken broth, soy sauce, rice vinegar, red pepper flakes, gochugaru, minced garlic, diced green onions, and honey. Stir to combine.

6

Pour the reserved pan drippings from searing the beef into the slow cooker and stir.

7

Add the seared beef cubes to the sauce in the slow cooker, ensuring they are mostly submerged.

8

Cover and cook on high for 4-6 hours, or until the beef is fork-tender.

9

Optional: To thicken the sauce, whisk together the cornstarch and cold water in a small bowl to create a slurry. Stir it into the slow cooker during the last 30 minutes of cooking.

10

Serve the Korean pot roast and sauce over a bed of white rice with a side of steamed vegetables. Garnish with sesame seeds if desired.

Korean Pot Roast

Ingredients

19 Ingredients

Instructions

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