Korean Crockpot Pot Roast

- 3 lb chuck roast - 1 tbsp oil - Salt - Black pepper - Garlic powder - 1 cup chicken broth - 1/2 cup soy sauce - 2 tbsp rice vinegar - 2 tbsp honey - 2 tbsp brown sugar - 1 tbsp sesame oil - 1 tbsp grated ginger - 6 to 8 cloves garlic, minced - 4 green onions, whites chopped - 1 tbsp chili flakes or less, to taste - 1 tsp paprika or smoked paprika - 1 tbsp cornstarch (optional, for thickening at the end) - 1 tbsp water (optional, for thickening at the end) - Sesame seeds, for serving (optional) - Green onion greens, sliced, for serving (optional)

1. Cut the chuck roast into thick 2-inch cubes. 2. Season the meat lightly with oil, salt, black pepper, and garlic powder. 3. Heat a heavy pan over high heat and sear the meat on all sides until a deep brown crust forms. The meat does not need to be cooked through. 4. Transfer the meat to the crockpot and keep any juices from the pan. 5. In a bowl, mix chicken broth, soy sauce, rice vinegar, honey, brown sugar, sesame oil, grated ginger, minced garlic, chopped green onion whites, chili flakes, paprika, and the reserved pan juices. 6. Pour the sauce over the meat and toss to coat well. 7. Cook on high for 4 to 6 hours, or until the beef is tender and easily pulls apart. 8. Taste the sauce and adjust with a little more honey for sweetness or soy sauce for saltiness if needed. 9. For a thicker sauce, mix cornstarch with water, stir it into the crockpot during the last 15 to 20 minutes, and let it thicken. 10. Serve with sliced green onion greens and sesame seeds if using.

Rewritten by Chef Claws on 2026-04-08 to replace vague ingredients with pantry-friendly homemade Korean-style braising sauce. Original references to 'Korean meat marinade' and 'gochugaru' removed for easier home cooking.