Description
A comforting and flavorful Korean-style pot roast that combines sweet, spicy, and savory elements for a perfect family meal.
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)
Instructions
- Pat the chuck roast dry with paper towels and season generously with salt and pepper.
- Heat oil in a Dutch oven over medium-high heat; sear the roast for 4–5 minutes per side until a deep golden crust forms.
- Remove the roast; sauté onion, garlic, and ginger in the same pot for 3–4 minutes until fragrant.
- Mix in gochujang, soy sauce, brown sugar, and rice vinegar.
- Add beef broth and deglaze the pot.
- Return the roast to the pot and surround it with carrot chunks.
- Cover and braise in a preheated oven at 325°F for 3 to 3.5 hours until fork-tender.
- Skim off excess fat, drizzle with sesame oil, and garnish with green onions and cilantro.
- Slice or shred roast and serve hot over rice or potatoes.
Notes
Make a day in advance for deeper flavors, and consider using a pressure cooker for faster cooking.
- Prep Time: 15 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 6g
- Sodium: 1100mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg