Description
A delicious Korean Style Pot Roast that’s quick and easy, perfect for weeknight dinners and customizable with your favorite vegetables.
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 it with salt and pepper.
- In a large Dutch oven, heat oil over medium-high heat and sear the roast on all sides until browned, about 4-5 minutes per side. Remove from pot.
- In the same pot, sauté sliced onion, minced garlic, and minced ginger for 3-4 minutes until onions are translucent.
- Stir in gochujang, soy sauce, brown sugar, and rice vinegar. Mix well.
- Pour in the beef broth and deglaze the pot, scraping up any bits stuck to the bottom.
- Return the seared roast to the pot and add the carrot chunks around it.
- Cover and braise in a preheated oven at 325°F for about 3 to 3.5 hours, until fork-tender.
- After braising, skim excess fat and drizzle sesame oil over the roast. Garnish with green onions and cilantro if desired.
- Slice or shred the roast and serve hot over rice or mashed potatoes.
Notes
You can customize the vegetables based on what you have on hand, making it a great ‘clean out the fridge’ meal.
- Prep Time: 15 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg