Korean Pot Roast

This hearty Korean Pot Roast combines tender chuck roast with savory flavors, creating a comforting meal perfect for family gatherings.

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Prep Time 20

Cook Time 5

Total Time 5 20

Course Dinner, Main Course

Cuisine Asian, korean

Servings servings

Calories 600 kcal

Ingredients

Main Ingredients

4-5 lbs Chuck Roast A cut with good marbling ensures tenderness and rich flavors.
2 tbsp Kosher Salt Essential for seasoning to enhance the beef's natural flavor.
2 tbsp Vegetable Oil Use any neutral oil for browning the beef.
1 cup Soy Sauce or Tamari Provides umami and saltiness; low-sodium options available.
2 tbsp Gochujang Paste Spicy-sweet Korean ingredient; substitute with red chili paste if needed.
2 tbsp Brown Sugar Balances the savory notes.
2 tbsp Freshly Grated Ginger A must for its warm, aromatic quality.
4 cloves Minced Garlic Ensures even distribution of flavor.
2 cups Beef Stock Homemade or store-bought for braising.
1 medium Sweet Onion Adds sweetness and depth.

Instructions

Preparation

Take the chuck roast and season it with kosher salt on all sides.
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Once hot, add the chuck roast and sear it until browned on all sides.
In a bowl, mix the soy sauce, gochujang paste, brown sugar, grated ginger, and minced garlic. Stir well until combined.
Place the seared roast back into the pot. Pour the sauce over the meat and add beef stock. Toss in the sliced sweet onion.

Cooking

Cover the pot and reduce the heat to low. Let it cook for about 4-5 hours, or until the roast is tender and falls apart easily with a fork.
Remove the roast from the pot and let it rest for a few minutes. Slice or shred the beef and return it to the pot, mixing it with the delicious sauce.

Notes

For extra flavor, let the roast marinate in the sauce for a few hours or overnight before cooking. If you like a little heat, add more gochujang or a sprinkle of red pepper flakes to the sauce. Use a meat thermometer to check for doneness; the internal temperature should be around 190°F for ultimate tenderness. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1gCalories: 600kcalCarbohydrates: 20gProtein: 45gFat: 30gSaturated Fat: 10gSodium: 1500mgFiber: 1gSugar: 5g

Keyword Chuck Roast, Comfort Food, Korean Pot Roast, Savory Recipe, Slow Cooker

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