Korean slow cooker chuck roast.

 Yesterday I told Charlie that I was going to make a pot roast. He asked if I could make one Korean style. I said yes if we already had all the ingredients.  He found this one and the only substution was to use about 1/3 of a can of pear nectar instead of the apple. I made potatoes and carrots for me and Charlie had rice and kimchi.  He thinks the recipe is a keeper. 

Korean Pot Roast [DF]

This Korean Pot Roast has all the great flavors of KBBQ with a cut of meat easy to find anywhere!

Prep Time 15 minutes

Cook Time 8 hours

Total Time 8 hours 15 minutes

Servings 6

Ingredients

• 2 T. olive oil
• 2.5-3 lb. chuck roast
• 1/2 C. sugar
• 1/2 C. low sodium soy sauce
• 1/8 C. sesame oil
• 4 cloves garlic minced
• 1 onion
• 1 Fuji apple
• 4 green onions
• 1 T. gochujang optional

Instructions

1. Mix together sugar, soy sauce and sesame oil in a bowl.
2. Slice onion into thin strips, mince garlic and cube apple.
3. (Optional, but recommended) In skillet, brown all sides of the roast in 2 T. olive oil, on high heat.
4. Add meat, onions, garlic, green onions and apple to the slow cooker.
5. Pour in sauce mixture and set for 8 hours on low.
6. Shred and serve meat & #enJOY!