Ingredients
- 1 Beef Roast (chuck, brisket, or round)
- 1/2 cup Soy Sauce
- 8 oz Shiitake or enoki Mushrooms
- 4 cloves Garlic, chopped
- 1 inch Ginger, grated
- 1 Onion, chopped
- 2 cups Beef Broth
- 2 Carrots, chopped
- 2 Potatoes, chopped
- 1/4 cup Mirin (optional)
- 2 Green Onions, sliced
- Salt and Pepper to taste
- Oil for searing
Instructions
- Season the roast generously with salt and pepper. Sear it in a hot skillet with a bit of oil until browned on all sides.
- Remove the roast and sauté the chopped onions, garlic, and ginger until fragrant.
- Add sliced mushrooms to the pan, continuing to sauté until golden.
- Return the roast to the pan, and pour in the soy sauce, mirin, and beef broth.
- Nestle in chopped carrots and potatoes.
- If using a slow cooker, transfer everything and let it cook for 6–8 hours on low. For oven cooking, cover and bake at 300°F (150°C) for 3–4 hours.
- Test the roast for tenderness, and let it rest before slicing.
- Finish with a sprinkle of chopped green onions before serving.
Notes
Let the roast rest after cooking to retain its juices. Serve with rice and fresh sides like kimchi or salad.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
- Diet: None