Description
This Korean Style Pot Roast is a flavor-packed, slow-braised dish made with chuck roast, gochujang, garlic, and soy sauce. It’s fall-apart tender with spicy-sweet Korean notes, perfect for cozy dinners or meal prep.
Ingredients
- 3–4 lbs chuck roast
- 3 carrots, peeled and cut into chunks
- 1 large onion, sliced
- 5 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- ¼ cup soy sauce
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 cup beef broth
- 2 green onions, chopped (for garnish)
- 2 tablespoons chopped cilantro (optional)
Instructions
- Pat chuck roast dry and season with salt and pepper.
- In a Dutch oven, sear the roast on all sides until browned. Remove and set aside.
- In the same pot, sauté onion, garlic, and ginger for 3–4 minutes.
- Stir in gochujang, soy sauce, brown sugar, and rice vinegar.
- Pour in beef broth and stir to deglaze the pan.
- Return roast to the pot and add carrots around it.
- Cover and braise at 325°F for 3 to 3.5 hours until fork-tender.
- Skim fat, drizzle with sesame oil, and garnish with green onions and cilantro.
- Slice or shred the roast and serve hot over rice, mashed potatoes, or in wraps.
Notes
- Sear the beef well to create a deep, flavorful base.
- Use low-sodium soy sauce for better seasoning control.
- This dish tastes even better the next day, perfect for leftovers.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: Korean Fusion