Korean Pot Roast
This Korean Pot Roast features tender, slow-cooked beef simmered in a savory and slightly sweet Korean-inspired sauce, perfect for a comforting dinner.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: Korean
Ingredients
Scale
- 3 lbs beef chuck roast
- 1/4 cup soy sauce
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons brown sugar
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 1 cup beef broth
- 2 tablespoons sesame oil
- 1 onion, sliced
- 2 carrots, cut into chunks
- 3 green onions, sliced
- 1 tablespoon rice vinegar
- 1 teaspoon black pepper
- 1 tablespoon toasted sesame seeds (for garnish)
Instructions
- Preheat your oven to 325°F (163°C).
- In a bowl, mix soy sauce, gochujang, brown sugar, garlic, ginger, sesame oil, beef broth, rice vinegar, and black pepper to make the marinade.
- Place the beef roast in a large roasting pan or Dutch oven and pour the marinade over the meat.
- Add onion and carrots around the roast.
- Cover tightly with a lid or aluminum foil and roast for about 3 hours or until the meat is fork-tender.
- Remove the roast and vegetables from the pan and let rest for 10 minutes.
- Skim excess fat from the cooking liquid, then simmer the liquid on the stovetop to slightly thicken if desired.
- Slice the roast and serve topped with sauce, green onions, and toasted sesame seeds.
Notes
For extra flavor, marinate the beef overnight. Serve with steamed rice or noodles to soak up the delicious sauce.
Find it online: https://kierasrecipes.com/korean-pot-roast-delicious-comfort/