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Korean Style Pot Roast

Delicious Korean Style Pot Roast to Warm Your Soul

This Korean Style Pot Roast brings comfort and hearty flavors with a spicy-sweet gochujang glaze, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Resting Time 15 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dinner
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 3 pounds Chuck Roast Main protein that yields tender meat when slow-cooked.
  • to taste Salt Essential for seasoning the roast.
  • to taste Pepper Essential for seasoning the roast.
For the Vegetables
  • 3 cups Carrots Cut into chunks for even cooking.
  • 1 large Onion Sliced for uniform cooking.
  • 4 cloves Garlic Minced garlic enhances aroma.
  • 1 inch Fresh Ginger Minced ginger complements the dish.
For the Sauce
  • 1/2 cup Soy Sauce Consider low-sodium for a healthier choice.
  • 1/4 cup Gochujang Star ingredient for Korean flair.
  • 1/4 cup Brown Sugar Balances heat from the gochujang.
  • 2 tablespoons Rice Vinegar Contributes acidity and brightness.
  • 2 tablespoons Sesame Oil Adds nuttiness to finish the dish.
For the Braising Liquid
  • 4 cups Beef Broth Provides moisture for braising.
For Garnish
  • 1/4 cup Green Onions Sliced for a fresh top note.
  • 1/4 cup Fresh Cilantro Adds freshness to every bite.

Equipment

  • Dutch oven

Method
 

Preparing the Pot Roast
  1. Pat your chuck roast dry with paper towels, then season it generously with salt and pepper on all sides. Allow to sit for about 15 minutes.
  2. In a large Dutch oven, heat a tablespoon of oil over medium-high heat. Add the chuck roast and sear for about 5-7 minutes on each side until deeply browned.
  3. In the remaining drippings, add the sliced onion, minced garlic, and minced ginger. Sauté over medium heat for 3-4 minutes until fragrant.
  4. Stir in the gochujang, soy sauce, brown sugar, and rice vinegar. Mix thoroughly for about a minute to form the sauce.
  5. Pour in the beef broth, scraping any browned bits from the pot. Stir well to combine all ingredients.
  6. Return the seared roast to the Dutch oven, adding chopped carrots around it. Ensure the carrots are nestled well.
  7. Cover the Dutch oven and transfer it to a preheated oven at 325°F. Let it braise for about 3 to 3.5 hours until fork-tender.
  8. Remove the pot from the oven and skim off excess fat. Drizzle the roast with sesame oil and sprinkle with green onions and cilantro.
  9. Serve over steamed rice or alongside mashed potatoes. Enjoy tucked into lettuce wraps if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 180IUVitamin C: 5mgCalcium: 50mgIron: 4mg

Notes

Sear the beef well for enhanced flavor. This dish is meal prep friendly and can be stored in the fridge for up to 3 days.

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