Description
A comforting Korean-style pot roast that blends traditional flavors with a modern twist, featuring tender beef simmered in a rich, savory sauce.
Ingredients
Scale
- 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
- 1/4 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
- Salt and freshly ground black pepper
- 1–2 tablespoons neutral oil, for searing
Instructions
- Pat down the chuck roast with a dry cloth and season with salt and pepper.
- Heat neutral oil in a Dutch oven and sear the roast until golden brown on all sides.
- Remove the roast and sauté garlic, onion, and ginger until fragrant.
- Add gochujang, soy sauce, brown sugar, and rice vinegar; mix to form a sauce.
- Deglaze the pot with beef broth, scraping up flavorful bits.
- Place the roast back in the pot with carrots, cover, and bake at 325°F for 3–3.5 hours until fork-tender.
- Remove excess fat from the surface, then drizzle with sesame oil and garnish with green onions and cilantro.
Notes
Serve with rice, mashed potatoes, or crusty bread to soak up the sauce.
- Prep Time: 15 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg