Can I use a different cut of meat?

Yes, you can use various cuts like brisket or even pork shoulder, but adjust the cooking times accordingly.

How do I know when the pot roast is done?

The pot roast is done when it’s fork-tender, typically after 3-4 hours of slow cooking.

Serve the pot roast with steamed rice or roasted vegetables for a complete meal that complements the rich flavors.

Absolutely, just sear the meat first and then cook on low in the slow cooker for 6-8 hours.

Leftover pot roast can be shredded into tacos, sandwiches, or even used in stir-fried dishes for quick meals.

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Preheat your oven to 300°F.
Whisk together the soy sauce, brown sugar, sesame oil, minced garlic, and minced ginger in a large bowl.
Season the beef chuck roast generously with seasoned salt and pepper.
Heat a bit of oil in a Dutch oven over medium-high heat and sear the roast on all sides for about 3-5 minutes.
Remove the roast from the pot and set aside. Add sliced onion and carrot chunks to the pot, cooking until softened, about 5-7 minutes.
Return the roast to the pot and pour the soy sauce mixture on top.
Add beef broth until the roast is partially submerged in liquid.
Cover the pot and bake in the preheated oven for 3-4 hours until the meat is fork-tender.
Remove from the oven and let rest for 15 minutes before serving.
Garnish with chopped green onions before serving.

For added flavor, consider adding gochujang sauce for spice or orange juice for a refreshing twist.