Ingredients
Scale
- 3–4 pounds of beef chuck roast
- 1 cup of soy sauce
- 1 cup of beef broth
- 1/2 cup of brown sugar
- 1/4 cup of sesame oil
- 5 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 cups of mushrooms, sliced
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Season the beef with salt and pepper.
- Heat sesame oil and sear the beef on all sides until golden brown.
- Whisk together soy sauce, beef broth, brown sugar, garlic, and ginger.
- Layer onions, carrots, and mushrooms in a slow cooker or roasting pan, place the beef on top, and pour the sauce over.
- Cook on low for 4-5 hours in a slow cooker or roast at 325°F for 2-3 hours until fork-tender.
- Let the beef rest, slice, and serve with veggies and sauce, garnishing with green onions.
Notes
- For added flavor, marinate the beef in the sauce overnight.
- This dish pairs well with rice or mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 4-5 hours (slow cooker) or 2-3 hours (oven)
- Category: Main Course
- Method: Slow Cooker or Oven
- Cuisine: Korean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg