Crockpot Chuck Roast Kalbi

Ingredients

• 2 lb Chuck roast
• Favorite beef seasoning (Season every side; use lightly because the shoyu adds plenty of salt. The author does not specify a blend or amount.)
• 1 cup Shoyu (Soy sauce)
• 0.5 cup Brown sugar
• 0.25 cup Sesame oil
• 0.25 cup Rice vinegar
• 2 tbsp Thai chili (The author does not specify whether this means fresh or prepared chili.)
• 2 tbsp Ginger (Grated)
• 2 tbsp Garlic (Minced, or use jarred garlic (“jarlic”).)
• 1 cup Asian pear (Grated)
• 2 tbsp Butter (For searing)

Steps

1. 1

   Pat the chuck roast dry. Season every side with your favorite beef seasoning, using a light hand with salty seasoning because the shoyu will add plenty of salt.

2. 2

   Heat a frying pan over medium-high heat and add the butter.

3. 3

   Sear the roast on all sides until a well-browned crust forms. The goal is to build flavor, not to cook the roast through.

4. 4

   In a bowl, combine the shoyu, brown sugar, sesame oil, rice vinegar, Thai chili, grated ginger, minced garlic, and grated Asian pear. Mix well.

5. 5

   Place the seared roast in the crockpot. Pour the kalbi mixture over it, making sure the liquid covers the roast as fully as possible.

6. 6

   Cover and cook on LOW for 4–6 hours, until the meat pulls apart easily. A thicker roast may need longer; judge doneness by tenderness rather than time alone.

7. 7

   Serve the meat in whole pieces as much as possible; do not shred it.

Notes

The author suggests adjusting ingredients to personal taste. The exact amount and composition of the favorite beef seasoning are not given. The source gives a 4–6 hour slow-cooking range and notes that thicker roasts may take longer.

Nutrition per serving

• main
• slow-cooked
• crockpot
• gluten-containing
• dairy-containing
• East Asian-inspired