Description
This Korean Style Pot Roast is a tender, slow-braised chuck roast infused with spicy-sweet Korean flavors from gochujang, garlic, soy sauce, and ginger. Cooked until fall-apart tender in a Dutch oven, it’s perfect for cozy dinners, meal prep, and leftovers, offering a delicious twist on traditional pot roast with bold Asian-inspired taste.
Ingredients
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 & Condiments
- 1/4 cup soy sauce
- 2 tablespoons gochujang Korean chili paste
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
Liquids
- 1 cup beef broth
Others
- Salt and pepper, to taste
Instructions
- Prepare the meat: Pat the chuck roast dry thoroughly with paper towels and season evenly with salt and pepper to enhance the flavor and help create a flavorful crust.
- Sear the roast: Heat a Dutch oven over medium-high heat and sear the chuck roast on all sides until it develops a deep brown crust, about 4-5 minutes per side. Remove the roast and set it aside to retain juices.
- Sauté aromatics: In the same Dutch oven, add the sliced onion, minced garlic, and ginger, sautéing for 3–4 minutes until fragrant and softened, which builds the flavor base for the sauce.
- Add Korean seasoning: Stir in the gochujang, soy sauce, brown sugar, and rice vinegar into the sautéed aromatics, combining them well to create a rich, spicy-sweet sauce.
- Deglaze the pot: Pour in the beef broth and stir, scraping the bottom of the pot to loosen any browned bits, which enhance the taste of the braising liquid.
- Return roast and add vegetables: Place the seared chuck roast back into the pot and arrange the carrot chunks around it, ensuring even cooking and flavor infusion.
- 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.
- Finish the dish: Remove the pot from the oven, skim off any excess fat from the surface, drizzle sesame oil over the meat and vegetables, and garnish with chopped green onions and cilantro if desired for freshness and aroma.
- Serve: Slice or shred the pot roast as preferred. Serve hot over steamed rice, mashed potatoes, or use as a filling for wraps to enjoy a hearty, flavorful meal.
Notes
- Searing the beef well is essential to develop a deep, complex flavor base for the pot roast.
- Using low-sodium soy sauce helps control the saltiness and balance the flavors better.
- This pot roast tastes even better the next day once the flavors have fully melded, making it ideal for leftovers or meal prepping.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Korean
