Slow cooker Korean beef roast

beef roast

A gratifying taste experience! With notes of garlic, soy and sweetness, this slow cooked beef pot roast is delightfully delectable!

fall

The weather has turned, the days are shorter, the house is colder and fall is definitely here and here to stay.  That means the lawn chairs should be stored in the shed and the furnace needs to be turned on, the BBQ is under cover and it is time to pull out and dust off the slow cooker.

Last year, we enjoyed slow cooker Sundays.  With the busyness of the day between church and family, it was nice to come home to a cooked meal in the crock pot hot and ready. This year, I feel like I could have a hot meal waiting for me every day.  Since the budget does not allow for a live in cook, I have been putting my slow cooker to good use on more than just Sundays.

I happened to be at my mom’s house and made a comment that I was keeping my eye out at the thrift stores for a bigger slow cooker.  With my birthday around the corner, it took my mom less than 24 hours to get herself to Costco and to my house with a fabulous new big crock pot and a hug and a kiss for a happy early birthday! Well, I have been enjoying it immensely!  I have been making bigger batches of my standby recipes (including this pulled pork) and trying new ones, including this one. Thanks mom!  🙂

Slow cooker Korean beef roast stew

Prep Time: 10 minutes

Slow cooker Korean beef roast stew

Ingredients

  • 3-4 lb beef pot roast
  • 1/3 c brown sugar
  • 1 whole garlic peeled
  • 2/3 c soy sauce
  • 2 cups beef broth
  • 1/4 c sesame oil
  • 1/4 c rice wine vinegar
  • 1 tbsp minced ginger
  • 1/2 tsp black pepper
  • 2 tsp Korean red pepper flakes (goju garu)
  • Potatoes
  • Carrots
  • Onions

Instructions

  1. Cut the onions, carrots and potatoes
  2. Place on the bottom of the slow cooker
  3. Add the pot roast
  4. Mix together the remaining ingredients
  5. Pour over the roast
  6. Cook on low for 8-10 hours, high 3-4 hours
  7. 30 mins Prior to serving, remove the roast, cut the strings and shred the meat
  8. Return it to the pot and allow to sit
  9. Serve with rice and enjoy!

Notes

Increase and decrease the amount of broth in relation to how many potatoes and carrots you are using.

http://koreainmykitchen.com/?p=2044

Stay tuned for a tempting leftover dish from this beef roast!


Slow cooker Sunday – Mongolian beef

mongolian beef

I love Sundays! We get to sleep in, drink coffee and eat a slower paced breakfast, and make our way to church. We spend the day with family and at church and it is near dinner time when we get home. It is a lovely day, except for the last minute planning (you know, open the fridge, close the fridge, open it again in hopes some idea jumps out at you!) and the mad rush to make dinner once we are home.  A quick way to ruin the tranquility of the day!

mongolian beefSo recently, in a moment of brilliance, I dug out the slowcooker and decided we would start slow cooker Sundays. It’s the best idea I’ve had in a long time!

So now I turn on the rice cooker and the slow cooker before I head out the door, and let the appliances do the cooking!  If only there was an appliance to clean the bathrooms! 🙂

Slow cooker Sunday – Mongolian beef

Slow cooker Sunday – Mongolian beef

Ingredients

  • 1 1/2 pounds stewing beef
  • 1/8 cup cornstarch
  • 2 tablespoons olive oil
  • 1/2 teaspoon minced ginger
  • 2 cloves garlic, minced
  • 3/4 cup soy sauce
  • 1 tbsp sesame oil
  • 3/4 cup water
  • 3/4 cup brown sugar
  • 1/2 cup cubed carrots
  • 3 medium green onions, chopped

Instructions

  1. Combine ingredients the in crock pot (except green onions).
  2. Cook in crockpot on high for 2-3 hours or low for 4-5 hours (or until you are home).
  3. Serve with rice,
  4. Garnish with green onions.

Notes

Recipe adapted from sixsistersstuff.com

http://koreainmykitchen.com/?p=1245

We even have time for some cute pictures of my kidlets in their Sunday best now!

the girls

the boys