Delish Slow Cooker Korean Beef is simple yet full of flavor. Perfect comfort food on a chilly winter night.

After my Braised Korean Spicy and Sweet Short Ribs were a hit with the family, I knew I’d have to bring those flavors to more family meals.

You can’t beat pot roast when feeding a crowd especially if you utilize a slow cooker.

This roast is tender and flavorful with little effort on your part! Whether you make your chuck roast in the oven or slow cooker the only real ‘work’ on your part is searing the meat and mixing the sauce. Then, low heat and time are all it takes.

Serve with Texas Roadhouse Rolls.

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DELISH SLOW COOKER KOREAN BEEF

I made an Asian inspired spicy and sweet sauce with soy sauce, brown sugar, rice vinegar, ginger, garlic, and red pepper. The sauce reduces down creating a sticky glaze that coats the roast perfectly.

I served the pot roast with rice but noodles would be tasty too. The sauce sticks to the rice or noodles and creates a flavor-filled bite.

HOW TO MAKE DELISH SLOW COOKER KOREAN BEEF

Brown roast and place in the bottom of the slow cooker.
Add remaining ingredients and cook until fork tender.

WHAT IS POT ROAST?

Pot roast is a big, tough beef cut that’s priced cheap. These tough cuts are perfect for slow cooking. You can sear, cover, and cook these cuts slowly in the oven or slow cooker with herbs and veggies until they are fall-apart tender.

WHAT BEEF CUTS DO I USE?

The nice thing about pot roast is that you can use inexpensive cuts of meat. Tough cuts with lots of connective tissue like chuck, brisket, and round are the perfect cuts to use.

Cooking it ‘low and slow’ in the crockpot for incredibly juicy results! However, you can cook on high but be sure to shorten the cooking time to avoid overcooking.

Chuck: Chuck roast, shoulder steak, boneless chuck roast, chuck shoulder pot roast, chuck seven-bone pot roast, or beef chuck arm. My first choice for pot roast. It has outstanding marbling, making the roast tender and juicy

Brisket: Brisket comes from the well-exercised breast section of the cow, and this means it has a lot of connective tissue. It’s most known for barbecue recipes and typically cooked in a smoker. However, brisket makes a great pot roast.

Round: Rump roast or bottom round. It is leaner than either the brisket or chuck, so you may need to add some additional fat to prevent your pot roast from drying out.

Slow cooking these cuts breaks the collagen down, tenderizing the meat. The beef releases its juices into the broth, providing your roast with incredible flavor. Adding flour or cornstarch thickens the juices into gravy.

For leftovers, I enjoy making hoagies.

WHILE YOU’RE HERE CHECK OUT THESE RECIPES

Tools to making this Two Pack Slow Cooker Roast:

Finally, Please keep in mind that nutritional information is a rough estimate and can vary based on products used.

Delish Slow Cooker Korean Beef

Delish Slow Cooker Korean Beef is simple yet full of flavor. #beef #roast #slowcooker #chuckroast #recipe #Korean #Asian

Author: Paula

5 from 23 votes

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Prep Time: 10

Cook Time: 6

Servings: 10 servings

Ingredients

3 to 4 pound beef chuck roast
½ teaspoon black pepper
¾ cup low sodium soy sauce can substitute beef broth
¼ cup Worcestershire sauce
½ cup brown sugar light or dark, packed
3 cloves garlic clove minced
2 tablespoons fresh ginger fresh, grated
3 tablespoons rice vinegar
2 tablespoons cornstarch

Instructions

Pat the meat dry with paper towels and sprinkle black pepper on all sides. Sear in a hot skillet on the stove on all sides. Transfer to a 4 to 5-quart slow cooker.
In a medium bowl, whisk together the soy, Worcestershire, sugar, garlic, ginger, and vinegar. Pour over meat in the slow cooker. Cover and cook on low heat for 6-8 hours or on high for 4 hours.
In a small bowl, whisk together cornstarch and 2 tablespoons of water. Stir cornstarch mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
This is great over rice or noodles. It's also good in sandwiches and tacos.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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13 Comments

So delicious!! A hit with the whole family (and friends)! I especially liked making sandwiches with the leftovers, with rice vinegar cucumbers and spicy mayo on ciabatta. *chefs kiss

Pingback: 30 Beef Chuck Roast Crockpot Recipes That You Will Turn To Again And Again!

I actually did this in the oven, I do think it would have been better in the slow cooker for flavour, but super tender. 10/10 I would definatly do this again!

Very tasty Korean beef, but I found it tasted more like pot roast than Korean beef. When it came time to add the corn starch, I also added a whole medium onion thinly sliced and a tablespoon of garlic chili sauce along with some sesame oil. In the end it was probably more like Mongolian beef. Very good recipe.

How many grams is a serving

Thank you for the recipe! I had to make this in the instant pot because I forgot to start it in the slow cooker. It worked out pretty good! Probably not quite as tender as it would have been in the slow cooker, but it worked in a pinch. Sharing method in case anyone finds themselves wanting to use an IP.

Browned the roast on all sides in olive oil on sautee mode. Moved roast to plate. Deglazed bottom of pot with 1/2 water, scraping up all brown bits on bottom to avoid burn notice during cooking. Turned off sautee mode. Placed trivet in bottom of IP. Placed roast on top of trivet. Poured sauce mixture (I added 2 tablespoons Gochujang and 2 tablespoons honey) over roast. Pressure cooked on high for 1 hour 15 minutes. Natural release. Removed roast and trivet. Turned on sautee mode and brought to a boil. Whisked in corn starch slurry of 2 tablespoons corn starch and boiled until sauce was thickened.