Description
This Korean-Inspired Pot Roast recipe combines tender beef chunks with a rich, flavorful sauce infused with Korean spices and ingredients. Slow-cooked to perfection, this dish is a comforting and satisfying meal that will impress your taste buds.
Ingredients
Scale
Beef:
- 4–5 lb beef chuck roast (cut into large chunks)
- 1 tablespoon kosher salt
Seasonings:
- 1 tablespoon vegetable oil
- 1 large sweet onion (thinly sliced)
- 6 cloves garlic (finely chopped)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons gochujang (Korean red chili paste)
- 1/4 cup light brown sugar
- 1/2 cup low-sodium soy sauce
- 2 cups beef broth
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil
Serving Suggestions:
- cooked white rice (for serving)
- fresh cilantro or green onions (for garnish)
- kimchi (for serving)
Instructions
- Preheat Oven and Season Beef: Preheat oven to 300°F (150°C). Season beef chunks with kosher salt.
- Sear Beef: Heat vegetable oil in a Dutch oven, sear beef until browned, then set aside.
- Cook Aromatics: Cook onion until soft, then add garlic and ginger.
- Add Flavorings: Stir in gochujang, brown sugar, soy sauce, beef broth, rice vinegar, and sesame oil.
- Cook Beef: Return beef to the pot, simmer, cover, and bake for 2½–3 hours until tender.
- Finish and Serve: Skim fat, serve beef over rice with kimchi, garnish with herbs.
Notes
- For a spicier version, increase gochujang to 3 tablespoons.
- This dish can also be made in a slow cooker on low for 8 hours.
- Leftovers taste even better the next day as flavors meld.
- Prep Time: 20 minutes
- Cook Time: 2 hours 40 minutes
- Category: Main Course
- Method: Braising, Oven-Baked
- Cuisine: Korean-Inspired, Fusion
Nutrition
- Serving Size: 1 portion
- Calories: 760
- Sugar: 12 g
- Sodium: 980 mg
- Fat: 31 g
- Saturated Fat: 12 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 103 g
- Cholesterol: 255 mg
