Korean Style Pot Roast Recipe
This Korean Style Pot Roast is a flavorful and hearty dish combining tender chuck roast with aromatic garlic, ginger, and a savory-sweet blend of Korean chili paste, soy sauce, and brown sugar. Slow-braised in a Dutch oven to perfection, it’s served with carrots and garnished with fresh green onions and cilantro, making it a comforting meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Korean
Ingredients
Scale
Meat
- 3–4 lbs chuck roast
Vegetables
- 3 carrots, peeled and cut into chunks
- 1 large onion, sliced
- 5 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 green onions, chopped (for garnish)
- 2 tablespoons chopped cilantro (optional)
Sauce and Seasonings
- 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
- Salt and pepper, to season
Instructions
- Season the Roast: Pat the chuck roast dry with paper towels and season all sides generously with salt and pepper to enhance flavor and promote a good sear.
- Sear the Meat: Heat a Dutch oven over medium-high heat. Add the roast and sear on all sides until browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.
- Sauté Aromatics: In the same pot, add sliced onions, minced garlic, and ginger. Sauté for 3-4 minutes until fragrant and softened, scraping up any browned bits from the bottom of the pot.
- Add Sauces and Sugar: Stir in gochujang, soy sauce, brown sugar, and rice vinegar to the aromatics, mixing thoroughly to combine the flavors.
- Deglaze and Add Broth: Pour in the beef broth and stir to deglaze the bottom of the pot, loosening any flavorful bits stuck to the pan.
- Braise the Roast: Return the seared chuck roast to the pot. Arrange the carrot chunks around the roast. Cover the Dutch oven with its lid and place it in a preheated oven at 325°F (163°C). Braise for 3 to 3.5 hours, or until the meat is fork-tender.
- Finish the Sauce and Garnish: Once cooked, skim any excess fat from the surface of the braising liquid. Drizzle sesame oil over the roast for a nutty finish. Garnish with chopped green onions and optional cilantro.
- Serve: Slice or shred the roast as desired. Serve hot over rice, mashed potatoes, or use it as a filling in wraps for a delicious meal.
Notes
- For deeper flavor, sear the roast in batches if your Dutch oven is small to avoid overcrowding.
- Adjust gochujang amount to your preferred spice level.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- This dish pairs well with steamed rice, mashed potatoes, or wrapped in lettuce leaves for a fresh bite.
- Skim fat carefully to avoid losing the flavorful braising liquid.
Keywords: Korean pot roast, braised chuck roast, gochujang recipe, Korean beef, slow-braised roast, comforting dinner
Find it online: https://chefmilacook.com/korean-style-pot-roast-recipe/
