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Korean Style Pot Roast Recipe

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★★★★★

4.9 from 82 reviews

This Korean Style Pot Roast is a savory and tender dish featuring a slow-braised chuck roast infused with bold flavors of gochujang, soy sauce, garlic, and ginger. Perfectly braised with carrots and onions, this comforting meal is garnished with fresh green onions and cilantro, offering a delightful twist on a classic pot roast with Korean flair.

Ingredients

Scale

Meat

  • 3–4 lbs chuck roast

Vegetables

  • 3 carrots, peeled and cut into chunks
  • 1 large onion, sliced
  • 5 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 2 green onions, chopped (for garnish)
  • 2 tablespoons chopped cilantro, optional

Sauces and Seasonings

  • 1/4 cup soy sauce
  • 2 tablespoons gochujang Korean chili paste
  • 2 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • Salt and pepper, to season

Liquids

  • 1 cup beef broth

Instructions

  1. Prepare the roast: Pat the chuck roast dry with paper towels and season generously with salt and pepper to enhance the meat’s flavor.
  2. Sear the meat: Heat a Dutch oven over medium-high heat and sear the roast on all sides until it develops a deep brown crust, about 3-4 minutes per side. Remove the roast and set it aside.
  3. Sauté aromatics: In the same pot, add the sliced onion, minced garlic, and minced ginger; sauté for 3 to 4 minutes until they are fragrant and softened.
  4. Add sauces and seasoning: Stir in the gochujang, soy sauce, brown sugar, and rice vinegar to the sautéed aromatics, mixing well to combine the flavors.
  5. Deglaze the pot: Pour in the beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot to add richness to the sauce.
  6. Return roast and add carrots: Place the seared roast back into the pot and arrange the carrot chunks around it evenly.
  7. Braise the roast: Cover the Dutch oven with a lid and place it in a preheated oven at 325°F (163°C). Cook for 3 to 3.5 hours until the meat is fork-tender and easily pulls apart.
  8. Finish and garnish: Skim off any excess fat from the surface of the braising liquid, then drizzle sesame oil over the roast. Garnish with chopped green onions and cilantro if desired.
  9. Serve: Slice or shred the roast and serve it hot over rice, mashed potatoes, or use it as a filling for wraps for a delicious meal.

Notes

  • For best results, use a well-marbled chuck roast as it becomes tender and flavorful during slow braising.
  • The gochujang paste provides a spicy and slightly sweet flavor, adjust the amount based on your heat preference.
  • If you don’t have a Dutch oven, use any heavy, oven-safe pot with a lid for braising.
  • This dish pairs beautifully with steamed rice, creamy mashed potatoes, or wrapped in lettuce leaves for a lighter option.
  • Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Keywords: Korean pot roast, chuck roast recipe, braised beef, gochujang pot roast, Korean comfort food, slow cooked beef

Find it online: https://lieblingsmahlzeit.com/korean-style-pot-roast-recipe/