Korean Style Pot Roast
A rich and savory slow-braised beef roast infused with Korean flavors from gochujang, soy sauce, garlic, and ginger, resulting in tender shredded meat and a glossy sauce.
Ingredients
For the Roast
- 3–4 lbs chuck roast about 1.4–1.8 kg
- Salt and pepper to taste
For the Vegetables & Aromatics
- 3 pieces carrots peeled and cut into chunks
- 1 large onion sliced
- 5 cloves garlic minced
- 1 tablespoon fresh ginger minced
For the Sauce
- 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
To Serve
- 2 pieces green onions chopped (for garnish)
- 2 tablespoons chopped cilantro (optional)
- Rice, mashed potatoes, or noodles for serving
Instructions
Preparation
- Pat the chuck roast dry and season all sides with salt and pepper.
- Heat a Dutch oven over medium-high heat until hot.
- Add a small amount of neutral oil and sear the roast until browned on all sides, about 3–4 minutes per side.
- Transfer the roast to a plate.
Cooking
- Add the sliced onion to the hot pot and sauté until it starts to soften, about 3 minutes.
- Stir in the minced garlic and ginger and cook until fragrant, about 30–45 seconds.
- Stir in the gochujang, soy sauce, brown sugar, and rice vinegar, mixing until the paste dissolves and the sugar begins to melt.
- Pour in the beef broth and scrape up browned bits from the bottom of the pot.
- Return the seared roast to the pot and tuck the carrot chunks around it.
- Cover the Dutch oven and transfer to a 325°F oven. Braise for 3 to 3.5 hours, until the roast is fork-tender and pulls apart easily.
Serving
- Remove the roast and vegetables to a cutting board or serving platter.
- Skim any excess fat from the surface of the sauce, then drizzle the sesame oil over the meat and vegetables.
- Garnish with chopped green onions and cilantro (optional).
- Serve over rice, mashed potatoes, or noodles.
Notes
Leftovers gain flavor overnight. Consider making this a day-ahead dinner.