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Korean Style Pot Roast

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A savory, slightly spicy Korean-inspired pot roast, simmered until tender and finished with sesame oil and green onions.

Ingredients

Scale
  • 3–4 lbs chuck roast
  • 3 carrots, peeled and cut into chunks
  • 1 large onion, sliced
  • 5 garlic cloves, 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 green onions, chopped for garnish
  • 2 tablespoons chopped cilantro, optional for garnish

Instructions

  1. Pat the chuck roast dry and season all over with salt and pepper.
  2. Heat a Dutch oven over medium-high heat with a couple tablespoons of oil. Sear the roast on all sides until nicely browned, about 3 to 4 minutes per side. Transfer the roast to a plate and set aside.
  3. In the same pot, lower the heat to medium and add the sliced onion. Sauté for 2 minutes, then add minced garlic and ginger and cook for another 1 to 2 minutes until fragrant.
  4. Stir in the gochujang, soy sauce, brown sugar, and rice vinegar. Mix well so the paste dissolves into the aromatics.
  5. Pour in the beef broth and use a wooden spoon to scrape any browned bits from the bottom of the pot to deglaze.
  6. Return the roast to the pot. Nestle the carrot chunks around the meat.
  7. Cover the Dutch oven and transfer to a 325°F oven. Braise for 3 to 3.5 hours, or until the meat is fork tender and shreds easily.
  8. Remove the pot from the oven. Skim any excess fat from the surface, drizzle the sesame oil over the roast, and sprinkle with chopped green onions and cilantro.
  9. Slice or shred the roast as you prefer and serve hot.

Notes

If you don’t have gochujang, mix 1 tablespoon chili paste or sriracha with 1 tablespoon miso as a substitute. Use chicken or vegetable broth only if beef broth is unavailable.

Nutrition

Find it online: https://www.simplefamilydishes.com/korean-style-pot-roast/