Description
A delicious and tender Korean-Style Pot Roast infused with rich flavors and served with vegetables.
Ingredients
Scale
- 2 pounds beef chuck roast
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 inch piece of ginger, grated
- 1 cup beef broth
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon black pepper
- 2 cups carrots, cut into chunks
- 2 cups baby potatoes, halved
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Preheat your oven to 300°F (150°C).
- In a large Dutch oven, heat the vegetable oil over medium-high heat. Sear the beef chuck roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
- In the same pot, add the chopped onion, garlic, and ginger. Sauté for 2-3 minutes until the onion is translucent.
- Pour in the beef broth, soy sauce, brown sugar, sesame oil, rice vinegar, gochujang, and black pepper. Stir to combine.
- Return the seared roast to the pot, making sure it is submerged in the liquid. Add the carrots and baby potatoes around the roast.
- Cover the pot with a lid and transfer it to the preheated oven. Cook for 3 to 4 hours, or until the meat is tender and easily shreds with a fork.
- Once done, remove the pot from the oven and let it rest for 10-15 minutes before slicing.
- Serve the pot roast with the vegetables, garnished with sliced green onions and sesame seeds.
Notes
- For a spicier kick, add more gochujang or a sprinkle of red pepper flakes.
- Substitute the beef chuck roast with pork shoulder for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 3 to 4 hours
- Category: Main Dish
- Method: Oven
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg