Description
Tender beef chuck roast slow cooked in a sweet-savory soy sauce mixture, perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 2 lbs beef chuck roast
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup sesame oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 2 green onions, sliced (for garnish)
- Cooked rice (for serving)
Instructions
- In a slow cooker, mix soy sauce, brown sugar, sesame oil, minced garlic, minced ginger, black pepper, and red pepper flakes (if using). Stir until the brown sugar starts to dissolve.
- Place the beef chuck roast in the slow cooker, ensuring it’s well coated with the sauce.
- Cover and cook on low for 8 hours or on high for 4 hours, until the beef is fork-tender and easily shredded.
- Carefully remove the roast and shred with two forks, discarding any large pockets of fat.
- Stir the shredded beef back into the slow cooker and mix thoroughly with the sauce. If a thicker glaze is desired, remove some cooking liquid, whisk in cornstarch slurry, and stir it back into the pot.
- Serve over cooked rice and garnish with sliced green onions.
Notes
Consider using low-sodium soy sauce to reduce sodium levels. Searing the roast before slow cooking is optional but adds flavor.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 10g
- Sodium: 2400mg
- Fat: 40g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg