Korean Pot Roast
This Korean Pot Roast features tender, slow-cooked beef infused with a savory and slightly sweet blend of traditional Korean flavors, perfect for a comforting and flavorful dinner.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: Korean
Ingredients
Scale
- 3 lbs beef chuck roast
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice wine
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp sesame oil
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 medium onion, sliced
- 2 cups beef broth
- 3 green onions, chopped
- 1 tbsp toasted sesame seeds
- Salt and pepper to taste
- Optional: 2 carrots, cut into chunks
- Optional: 2 potatoes, cut into chunks
Instructions
- In a bowl, mix soy sauce, brown sugar, rice wine, gochujang, sesame oil, garlic, and ginger to create the marinade.
- Season the beef chuck roast with salt and pepper, then place it in a large zip-top bag or bowl and pour the marinade over it. Marinate in the refrigerator for at least 4 hours, preferably overnight.
- Preheat the oven to 325°F (163°C).
- In a large Dutch oven or oven-safe pot, brown the roast on all sides over medium-high heat, about 3-4 minutes per side.
- Remove the roast and add sliced onion to the pot, sautéing until translucent.
- Return the roast to the pot and add beef broth along with optional carrots and potatoes.
- Cover the pot with a lid and transfer to the oven. Cook for 3 to 3.5 hours, or until the meat is tender and easily shredded.
- Remove the roast from the pot and let it rest for 10 minutes before slicing or shredding.
- Serve topped with chopped green onions and toasted sesame seeds, spooning some of the cooking liquid over the meat.
Notes
For extra depth, serve with steamed rice and kimchi, and consider adding a splash of lime juice before serving for a bright finish.
Find it online: https://cubaqueen.com/korean-pot-roast-delicious-tender-recipe/