Description
This Korean-Inspired Pot Roast is a comforting, flavorful dish that combines tender, slow-braised beef chuck roast with a rich and spicy Korean-style sauce featuring gochujang, soy sauce, and garlic. Enhanced with hearty vegetables and a touch of sesame, this recipe is perfect for a cozy family meal and bursting with authentic Korean flavors.
Ingredients
Scale
Meat and Oils
- 3 to 4 pounds beef chuck roast
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
Liquid Ingredients and Sauces
- 1 cup beef broth
- 1/3 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons gochujang (Korean chili paste)
Aromatics and Vegetables
- 4 garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 1 medium onion (sliced)
- 2 large carrots (cut into chunks)
- 1 cup daikon radish or regular radish (cut into chunks)
- 4 green onions (cut into 2-inch pieces)
Garnishes
- Sesame seeds
- Extra green onions for garnish
Instructions
- Preheat and Prepare the Roast: Preheat your oven to 325°F (163°C). Pat the beef chuck roast dry and season it with salt and pepper evenly on all sides to enhance flavor.
- Sear the Beef: Heat the vegetable oil in a large Dutch oven over medium-high heat. Once hot, sear the roast on all sides until it develops a rich brown crust, about 3–4 minutes per side. This step adds depth of flavor. Remove the roast and set it aside.
- Sauté Onions: In the same pot, add the sliced onion and cook for 2–3 minutes until softened and fragrant, scraping up any browned bits from the bottom of the pot.
- Prepare Sauce Mixture: In a bowl, whisk together the beef broth, soy sauce, brown sugar, gochujang, sesame oil, minced garlic, and grated ginger until well combined.
- Assemble for Braising: Return the seared roast to the Dutch oven, and pour the sauce mixture over the meat. Surround the roast with the chunked carrots, radish, and green onions.
- Braise in Oven: Cover the Dutch oven with its lid and place it in the preheated oven. Braise for 3 to 3½ hours, or until the beef is fork-tender and easily shreds.
- Shred and Serve: Carefully remove the pot from the oven. Using two forks, shred the beef directly in the pot and mix it with the sauce and vegetables so the flavors meld together.
- Garnish and Enjoy: Serve the pot roast hot over rice or mashed potatoes, garnished with sesame seeds and additional green onions for a finishing touch.
Notes
- For a slow cooker adaptation, sear the beef first, then transfer to a slow cooker and cook on low for 8 hours to achieve similar tenderness.
- Adjust the amount of gochujang to control the spice level according to your preference.
- Leftovers taste even better the next day as the flavors deepen over time.
