Ingredients
Scale
- 3-4 pounds of beef chuck roast
- 1 tablespoon vegetable oil
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 3-4 green onions, chopped
- 2 cups beef broth
- 3-4 carrots, chopped
- 2-3 potatoes, quartered
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a skillet over medium-high heat and sear the beef roast on all sides.
- Whisk together soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger in a bowl.
- Place seared roast in a slow cooker or Dutch oven, pour sauce over it, and add carrots and potatoes.
- Pour beef broth into the pot and season with salt and pepper.
- Cook on low in a slow cooker for 4-6 hours or in the oven at 325°F (160°C) for 2-3 hours until meat is fork-tender.
- Let the roast rest, slice against the grain, and serve with vegetables and sauce.
Notes
- For extra flavor, marinate the roast in the sauce overnight before cooking.
- Adjust the vegetables based on your preference.
- Prep Time: 20 minutes
- Cook Time: 4-6 hours (slow cooker) or 2-3 hours (oven)
- Category: Main Course
- Method: Slow Cooking or Oven Roasting
- Cuisine: Korean
- Diet: Gluten-Free