When my best friend moved back to Boston last year, she was nice enough to give me her crock pot. I don’t know how many times I’ve told myself I was going to make something in it, but never did. So last week I decided enough was enough—I was going to make something, dammit. I browsed Pinterest for the perfect recipe to pop my crock pot cherry (sorry, that sounds terrible) and came across a recipe for Korean beef. Yes please!
The great thing about crock pot recipes is—of course—the ability to set it and forget it. I started this dish when I woke up and it was ready by lunchtime (or dinner if you were to do the low heat setting). I actually suggest using the low and slow method because it will make the meat more tender. Because the chuck roast comes from a heavily exercised part of the cow (the shoulder), it can be very tough. However, cooking it at a lower temperature for a longer period of time allows the connective tissues (the part that makes them tough) to dissolve. SCIENCE!
Anyway, I had to go to work in the evening the day I made this, so I needed to speed things up. I will say that although the flavors were phenomenal, the meat was a bit tough. You live and you learn.
Another great thing about this dish is that it’s a lot healthier than your average takeout meal. Although it’s getting better, a lot of takeout dishes are loaded with sodium, MSG, and other unnatural preservatives. Making it at home allows you to control the amount of salt and the quality of ingredients you use. Aaaand I say this between bites of leftover Chinese takeout.
Do as I say, not as I do!
- 3 lbs boneless beef chuck roast (or rump roast)
- 2 heads of broccoli, cut into florets
- 1 cup beef broth
- 1/2 cup soy sauce (reduced sodium)
- 1/2 cup brown sugar, packed
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 1 tsp Sriracha
- 1 tbsp freshly ground grated ginger
- 4 cloves of garlic, minced or grated
- 1/2 tsp granulated onion
- 1/2 tsp white pepper
- 2 tbsp cornstarch + extra, if needed
- sesame seeds (for garnish)
- green onions (for garnish)
Cut your roast into 1-inch cubes and place in the crock pot.
In a large bowl, whisk together beef broth, soy sauce, brown sugar, sesame oil, rice wine vinegar, Sriracha, ginger, garlic, granulated onion, and white pepper. Add to crock pot and mix with beef until well combined.
Cover and cook on low heat for 7-8 hours or high for 2.5-3 hours (again, I suggest the slower method for ultimate tenderness).
For the last half hour of cook time, cut broccoli into florets and put into crock pot. Whisk cornstarch with 1/4 cup water and mix into crock pot with beef and broccoli. Turn heat to high and continue to cook for half an hour or until sauce thickens. You can add more corn starch gradually if sauce is too thin.
Serve over rice, in tacos, or by itself and garnish with sesame seeds and chopped green onions.