32 Reviews

Followed recipe pretty much exactly, amazing flavor. <br/>I did sear the roast in veg oil before putting in the crockpot on High for 5 hours.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Shabby Sign Shoppe November 14, 2014

Wonderful! I might try it with chicken thighs next time.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Andtototoo! October 30, 2014

This was easy and good tasting. The first night I served it over rice with a green veg. Then we heated it up and had sandwiches. I used a two and a half pound pot roast which didn't have too much shrinkage. I didn't have the sesame oil so subbed veg oil without a problem. Thanks, JacquelynLee.

0 people found this helpful. Was it helpful to you? [Yes] [No]
etully March 17, 2014

Flavour was wonderful, but i had problems... I thought I had a roast but instead all I could find were round steaks. I would not advice repeating this substitution. When serving, we had to cube the steaks because they just wouldn't be pulled!! Meat was a little chewy but still had great taste and we served it with rice. I would definitely try this again WHEN I HAVE A ROAST.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Ty's Kitchen February 13, 2014

Legit and authentic! I've had "issues" with making slow cooker pot roasts in the past. This recipe hits the spot and has been a family favorite for some time now. I do however deviate from the recipe a little bit by adding a bit more soy sauce and less sesame oil. I also blend a onion, add onion powder, extra garlic and add some kiwi to tenderize. This combination is what I use to marinate other Korean style meats - bulgogi, galbi, ddaktoritang. Works out well and so simple to make. Very delicious. Also, if the roast is super big, I like to cut into smaller pieces and cook in low heat for at least 5 hours. Serve with rice and kimchee. Hits the spot.

0 people found this helpful. Was it helpful to you? [Yes] [No]
shinn_joyce_8344778 December 13, 2013

This was really good. I mixed all the ingredients in a container so all I would have to do in the morning was dump it over the roast in the crockpot. I did only add 1/2 teaspoon of pepper as a whole teaspoon seemed a lot to me. I did forgot to add the onions but even without them this was so good. I cooked mine on low for six hours and then it was on warm for another three hours. The meat was really tender. I shredded the meat and put it on sandwiches with some of the gravy. Everyone loved it and they aren't always fans of my roasts in a crock pot.

0 people found this helpful. Was it helpful to you? [Yes] [No]
bmcnichol July 17, 2013

Simple and great taste. Served it over rice and some green pees, it's a keeper

0 people found this helpful. Was it helpful to you? [Yes] [No]
Anna101 November 21, 2012

We really liked this. After reading the reviews I halved the sesame, since I often find it too strong. I was happy with that. I used a boned-in chuck roast. I didn't have much time so had to cook it on high. We really liked it although the gravy was a little salty for my liking. I may just use water in place of the beef broth or reduce the amount of soy sauce next time. I served over mashed sweet potatoes. Told hubby of the suggestion of kaiser rolls and he said he would be interested in trying it like "au jus" and dip the rolls into the broth.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Chef Tweaker December 29, 2010

Quick, easy and delicious. DH ate it on a bun as you suggested and DD with rice - both were great! I did cut the amount of sesame oil to suit my family. Served with a salad of shredded napa cabbage, snow peas, onion and carrots tossed in an asian vinaigrette this made for a great dinner! Thanks JacquelynLee :)

0 people found this helpful. Was it helpful to you? [Yes] [No]
Acerast December 21, 2010
Slow-Cooked Korean Beef