Description
This Korean-style pot roast blends the tender, slow-cooked richness of traditional pot roast with bold Korean flavors like gochujang, soy sauce, garlic, and sesame. It’s a comforting, fusion-style dish perfect for cozy dinners.
Ingredients
- 3–4 lbs chuck roast
- 1 tbsp neutral oil (like avocado or vegetable)
- 1/2 cup low sodium soy sauce
- 1/4 cup gochujang
- 1 tbsp rice vinegar
- 2 tbsp sesame oil
- 1/4 cup brown sugar
- 6 cloves garlic, minced
- 1 tbsp grated ginger
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp crushed red pepper flakes (optional)
- 1 cup beef broth
- 1 yellow onion, sliced
- 1 cup chopped carrots
- 2 cups cubed potatoes
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Preheat your oven to 325°F (163°C).
- Pat the chuck roast dry and season lightly with salt and pepper.
- In a large Dutch oven, heat the oil over medium-high heat. Sear the roast on all sides until browned, about 3–4 minutes per side. Remove and set aside.
- In a bowl, whisk together soy sauce, gochujang, rice vinegar, sesame oil, brown sugar, garlic, ginger, black pepper, onion powder, red pepper flakes, and beef broth.
- Add the sliced onion to the bottom of the Dutch oven, then place the seared roast on top.
- Pour the sauce over the roast, then add the carrots and potatoes around it.
- Cover with a lid and roast in the oven for 3–3.5 hours, or until the meat is tender and easily shreds with a fork.
- Remove from oven and let rest for 10–15 minutes before shredding.
- Serve garnished with green onions and sesame seeds.
Notes
- This dish can also be made in a slow cooker on low for 8 hours or high for 4–5 hours.
- Adjust gochujang quantity to control the spice level.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner
- Method: Braising
- Cuisine: Korean Fusion
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480
- Sugar: 10g
- Sodium: 880mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 115mg
