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–+ servings
Korean Style Pot Roast

Savory Korean Style Pot Roast: Comfort in Every Bite

Enjoy a flavorful Korean Style Pot Roast, a comforting dish that combines rich ingredients with a spicy-sweet glaze, perfect for your next cozy gathering.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 2 pounds Chuck Roast Can substitute with brisket or beef shoulder.
  • 3 medium Carrots Peeled and cut into chunks.
  • 1 medium Onion Finely sliced.
  • 4 cloves Garlic Minced.
  • 1 inch Fresh Ginger Minced.
For the Flavoring Sauce
  • 1/4 cup Soy Sauce Use low-sodium if preferred.
  • 2 tablespoons Gochujang Korean red chili paste.
  • 2 tablespoons Brown Sugar
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon Sesame Oil
For the Braising Liquid
  • 4 cups Beef Broth
For Garnish
  • 2 stalks Green Onions Chopped.
  • 1/4 cup Cilantro Chopped, optional.

Equipment

  • Dutch oven

Method
 

Step-By-Step Instructions
  1. Prepare the Chuck Roast: Pat the chuck roast dry with paper towels and season generously with salt and pepper on all sides.
  2. Sear the Roast: In a large Dutch oven, heat a tablespoon of oil over medium-high heat and sear the roast for 4-5 minutes on each side until browned.
  3. Sauté Aromatics: In the same pot, sauté the onions, garlic, and ginger for 3-4 minutes until fragrant.
  4. Create the Flavoring Sauce: Stir in gochujang, soy sauce, brown sugar, and rice vinegar, mixing for 2 minutes until dissolved.
  5. Deglaze the Pan: Pour in the beef broth, scraping up the browned bits from the bottom.
  6. Combine Roast and Vegetables: Return the seared roast to the pot and surround it with chopped carrots.
  7. Braise in the Oven: Cover and place in a preheated oven set to 325°F for 3 to 3.5 hours.
  8. Finish and Garnish: Remove from oven, skim excess fat, drizzle with sesame oil, and garnish with green onions and cilantro.
  9. Serve: Slice or shred the roast and serve hot over rice, mashed potatoes, or in lettuce wraps.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 900mgPotassium: 700mgFiber: 4gSugar: 6gVitamin A: 200IUVitamin C: 10mgCalcium: 40mgIron: 3mg

Notes

This dish can be made ahead of time as it tastes even better the next day.

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