This slow cooker Korean-inspired roast has a different flavor than a traditional roast, more on the sweet side, but in a good way (not too sweet). Even though using so many jalapenos sounds a little frightening to some, the meat is not really spicy, just good. It doesn't get much less complicated than this dish. Anyone can have success making it. Also, feel free to substitute pork ribs in place of a roast.



Recipe Summary

5 mins
8 hrs 10 mins
8 hrs 15 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat a large skillet over medium-high heat. Add beef roast and cook until browned, 2 to 3 minutes per side.

  • Transfer roast to a slow cooker. Add jalapenos. Mix soy sauce, brown sugar, and water together in a bowl; pour over roast.

  • Cook roast on Low, turning once or twice, until tender, about 8 hours.

Cook's Note:

Browning the roast is not necessary. Omit step 1 if preferred.

Nutrition Facts

311 calories; protein 19g; carbohydrates 20g; fat 17.1g; cholesterol 68.9mg; sodium 1250.3mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Made as written except that I added green onions and this turned out pretty good. I made another similar recipe yesterday as well and each had their pluses. I liked the addition of jalapenos in this recipe and also that it used brown sugar instead of white. This recipe also calls for a cup of soy sauce which I felt was spot on. The one thing I liked better about the other recipe is that it called for sesame oil. I will most definitely make this recipe again and will just add a tablespoon of sesame oil. Great recipe! Read More