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–+ servings
Korean Style Pot Roast

Savor Korean Style Pot Roast: A Cozy, Flavorful Delight

Experience the comforting warmth of Korean Style Pot Roast, slow-braised to tenderness with rich, bold flavors.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pot Roast
  • 3 pounds Chuck Roast Brisket or beef shoulder can be used as substitutes.
  • 4 medium Carrots Feel free to substitute with parsnips or any root vegetable.
  • 1 large Onion Yellow or sweet onions are best.
  • 4 cloves Garlic Fresh cloves boost savory notes.
  • 2 inches Fresh Ginger Alternatively, use 1 tsp of ground ginger for each inch of fresh ginger.
For the Sauce
  • 1 cup Soy Sauce Low-sodium varieties help manage salt levels.
  • 2 tablespoons Gochujang Korean chili paste brings both heat and sweetness.
  • 2 tablespoons Brown Sugar Honey or maple syrup can serve as great alternatives.
  • 2 tablespoons Rice Vinegar Apple cider or white wine vinegar can be used if needed.
  • 2 tablespoons Sesame Oil Can be omitted for a simpler flavor.
For the Braising Liquid
  • 4 cups Beef Broth Vegetable broth or water can be alternatives.
For Garnish
  • 2 tablespoons Green Onions Chopped, for garnish.
  • 2 tablespoons Cilantro Chopped, for garnish.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Prepare the chuck roast by patting it dry and seasoning generously with salt and pepper on all sides.
  2. Sear the meat in a Dutch oven with oil over medium-high heat for about 4-5 minutes on each side until browned.
  3. Sauté chopped onions, minced garlic, and grated fresh ginger for 3-4 minutes until the onions are translucent.
  4. Mix in gochujang, soy sauce, brown sugar, and rice vinegar with the aromatics, cooking for 2 minutes.
  5. Deglaze the pot with beef broth, scraping up browned bits, and bring to a gentle simmer.
  6. Braise the roast by returning it to the pot with chopped carrots, covering, and placing in a preheated oven at 325°F for 3 to 3.5 hours.
  7. Finish by skimming fat from the liquid, drizzling sesame oil, and garnishing with green onions and cilantro.
  8. Serve hot over rice, mashed potatoes, or in lettuce wraps.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 95mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 800IUVitamin C: 6mgCalcium: 40mgIron: 4mg

Notes

Allow the pot roast to sit overnight for enhanced flavors, and feel free to customize the vegetables used.

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