I absolutely love this recipe! The blogger at Damn Delicious has this one down. I have used other roasts with this other than chuck and the result is the same: always amazing. A few modifications I have made:
1) Adding more veggies to my pot: zucchini and red bell pepper slices
2) Mixing up a coconut brown rice that I cook in the slow cooker the last hour it cooks.
- 1 cup beef broth
- 1/2 cup reduced sodium soy sauce
- 1/2 cup brown sugar, packed
- 4 cloves garlic, minced
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly grated ginger
- 1 teaspoon Sriracha, or more, to taste
- 1/2 teaspoon onion powder
- 1/2 teaspoon white pepper
- 3 pounds boneless beef chuck roast, cut into 1-inch cubes
- 1 teaspoon sesame seeds
- 2 green onions, thinly sliced
- In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.
- Place chuck roast into a 6-quart slow cooker. Stir in beef broth mixture until well combined.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
- In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
- Time to serve! Garnish with green onions and sesame seeds!
See original recipe by Damn Delicious here.
Coconut Brown Rice
- 1 1/2 cup brown rice (basmatic or jasmine)
- 1 can light coconut milk
- 2 cups water
- 1 teaspoon salt
Directions for Coconut Brown Rice
In a pot or microwave dish, combine rice, milk, water, and salt. Cook on high until boiling. Either transfer mixture to slow cooker or continue to cook in pot. Reduce heat to low and cook until rice is tender (about 50-60 minutes). Fluff rice and serve.
The flavors of the Korean beef combined with the slight sweetness of the coconut milk pair beautifully.