Korean Style Pot Roast
A delicious and unique twist on the traditional pot roast featuring tender beef, vibrant vegetables, and a rich sauce that combines sweet and spicy flavors.
Ingredients
Main Ingredients
- 3–4 lbs chuck roast
- 3 carrots, peeled and cut into chunks
- 1 large onion, sliced
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons gochujang Korean chili paste
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 cup beef broth
- 2 tablespoons green onions, chopped (for garnish)
- 2 tablespoons chopped cilantro (optional)
Instructions
Preparation
- Pat the chuck roast dry and season it with salt and pepper.
- In a Dutch oven, sear the roast on all sides until browned. Remove the roast and set it aside.
- In the same pot, sauté the onion, garlic, and ginger for 3–4 minutes.
- Stir in gochujang, soy sauce, brown sugar, and rice vinegar.
- Pour in the beef broth and stir to deglaze the pan.
Braising
- Return the roast to the pot and add the carrots around it.
- Cover and braise at 325°F for 3 to 3.5 hours until fork-tender.
- Skim off any fat, drizzle with sesame oil, and garnish with green onions and cilantro.
- Slice or shred the roast.
- Serve hot over rice, mashed potatoes, or in wraps.
Notes
For more flavor, let the roast marinate in the sauce for a few hours before cooking. Adjust the spiciness by using less gochujang if you prefer a milder taste. Add more veggies like potatoes or bell peppers for extra nutrition and flavor. To store leftovers, let the pot roast cool down and place it in an airtight container. It will stay good for about 3 to 4 days in the refrigerator or can be frozen for up to 3 months.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 5gSodium: 800mgFiber: 3gSugar: 5g
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