By JacquelynLee on April 22, 2009
Photo by Lavender Lynn
Photo by Lavender Lynn
"This is based on a recipe I saw in Chatelaine magazine. It is hands-down the best slow cooker recipe EVER! It's great served over mashed potatoes, but my favourite way to serve it is in kaiser buns, with the yummy shredded beef piled high on top. I put out toppings like arugula or lettuce, horseradish, mayonnaise, and sliced dill pickles, and let people fix their own bun the way they like it. Make sure to drizzle some of the wonderful sauce on each bun too, and also some of the onions too. Sooooo good!"
Serving Size: 1 (35 g)
Servings Per Recipe: 12
"OUTSTANDING!!!!!!!!!! Yum yum yum. So ridiculously easy to make, i had everything i needed in the pantry (except the roast of course). I used a 1kg lump of blade and it shrunk down to the tiniest amount, so next time i'm gonna put a monster in. I cant wait to have guests over to share this delicious meat with!!! Thank you so so much for sharing this delightful recipe."
"One of the best things to come out of my crock pot in months! Rich savory flavor, tender enough to shred with a fork. We served it over rice with a few stir-fried veggies for color. We like sesame a lot, so we used what the recipe called for and loved it. Made for PAC."
"I will fix this again but cut the sesame oil down. The flavor of the sesame oil took over and was too strong for my taste. Maybe it was the type of oil I used, but will fix this again cutting the sesame oil in half. We served over mashed potatoes, but I felt that it would be better over rice. Thank you for posting."
"I made this using petite sirloin steak and it didn't work out at all. I can't blame the recipe for that so I am not going to give this any stars just to be fair. My meat turned out really dry and pretty tasteless. Again I really can't blame the recipe for this, I just wanted to put out a warning to others to be careful which meat to use. I would like to try this recipe again with a longer cooking meat."
"This was a really tender moist roast. I was expecting a stronger Korean flavor but it more tasted like just a delicious roast. Next time I was thinking I could add pineapple while it is cooking in the crockpot and a bit more soy. I think that would be really tasty."
"I loved how easy this is to make. I decided to serve this on ciabatta rolls instead of kaiser rolls as suggested, and this worked out well. Served au jus. Topped it with a little shredded cabbage, and spread with mayo and horseradish. This is very good! I have leftovers, and will try those over mashed potatoes to test it out that way. Made for PAC Spring 2011."
"Used an eye of round roast (about 3.5 lbs), doubled the sauce, and cooked for about 8 hours. It was super flavorful and tender, easy to shred. When my husband took his first bite he said "OH yeah"...And he's not generally the most complimentary person! Served on recipe #183081 (which is the best bun recipe ever). Thanks JacquelynLee!"
"Very good - I used a flat iron roast - but sliced it into 2 inch slices first since I started the recipe a little late. It was done in 3 and a half hours. I increased the sauce by half based on comments but I don't think I would do that again as I had more than enough sauce. Smells wonderful while cooking."
"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."
"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."
"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."
"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."
"Simple and great taste. Served it over rice and some green pees, it's a keeper"
"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."
"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 :)"
"Very easy and tasty recipe. I minced the garlic and onion in a processor. I also added some hoi sin sauce and hot sauce. I did mince up the meat and there was quite a bit of it!! Great leftovers!! Thanks for the post."
"This was excellent!!! Served when we had family over and everyone really liked it. I cooked for 12 hours on low in my slowcooker and used a chuck roast. I think I will double the gravy mixture next time because everyone wanted extra poured on their sandwiches and my leftovers have no sauce left. Great recipe. Thank you:)"
"Loved it and it was a hit with the kids too which is always good!"