Crockpot Korean Pot Roast

Galbi-jjim aka Korean Braised Short Ribs is one of my mom’s specialties. She would make it on special occasions. Fall off the bone tender, sweet and savory beef over rice to soak up the yummy sauce it’s been braised in for hours. Run-on sentence, I know. But, the dish deserves one.

One day I had this thought, what if I made it in a slow cooker? Like a Korean-i-fied, pot roast in the slow cooker? You know me and simplifying meals. Well, my mom was visiting and we came up with this. And, not gonna lie, its a game changer.

Ingredients:

3 lbs chuck roast
1 onion, quartered
12 garlic cloves, smashed
2 Japanese sweet potato or regular small potatoes, cut into large chunks
1-2 carrots cut in large chunks or 8-10 baby carrots
1/2 cup coconut sugar, honey or brown sugar
1/2 cup tamari
1/2 teaspoon black pepper

Directions:

Mix the coconut sugar, tamari and black pepper together in crockpot.

Add the meat into the slow cooker and set on low for 8-9 hours. Shred and serve over rice and enjoy! That simple.