Description
This Korean Style Pot Roast is a flavorful and tender beef dish, inspired by traditional Korean flavors with a spicy and slightly sweet sauce featuring gochujang paste, garlic, ginger, and soy sauce. Slow-cooked to perfection, the chuck roast becomes melt-in-your-mouth tender and is served family-style alongside fluffy rice, fresh cilantro, and tangy kimchi for a hearty and comforting meal.
Ingredients
Scale
Beef and Seasoning
- 1 (4 to 5-pound) chuck roast, cut into 3-inch pieces
- 1 tablespoon kosher salt
- 1 tablespoon vegetable oil
Aromatics and Sauce
- 1 sweet onion, thinly sliced
- 6 garlic cloves, finely chopped
- 1 tablespoon grated fresh ginger
- 2 tablespoons gochujang paste
- ¼ cup brown sugar
- ½ cup low-sodium soy sauce or tamari
- 2 cups beef stock
To Serve
- Cooked rice
- Fresh cilantro
- Kimchi
Instructions
- Preheat and Prepare Meat: Preheat your oven to 350°F and position a rack in the lower third of the oven. Pat the chuck roast pieces dry and season all over with kosher salt to enhance flavor and aid in browning.
- Brown the Meat: Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the beef in batches, ensuring not to overcrowd the pan, and brown on all sides for about 10 minutes. Once browned, transfer the meat to a plate to rest.
- Sauté Aromatics: Reduce heat to medium. Add thinly sliced onions to the Dutch oven and cook, stirring occasionally, until slightly softened, about 4 minutes. Then add chopped garlic and grated ginger, cooking for another minute until fragrant. If the aromatics start to brown too quickly, pour in ¼ cup of beef stock and scrape up the browned bits from the bottom for added flavor.
- Add Sauce Ingredients: Stir in gochujang paste, brown sugar, and soy sauce to the aromatics until fully combined, creating a rich and spicy base.
- Simmer with Meat: Return the browned meat along with any accumulated juices to the Dutch oven. Add the remaining beef stock and bring the mixture to a gentle simmer. Let it cook uncovered for about 5 minutes until the liquid has slightly reduced.
- Braise in Oven: Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook for approximately 2 hours, or until the beef is extremely tender and easily shreds with a fork.
- Serve: Remove the pot roast from the oven and serve family-style with cooked rice, fresh cilantro leaves, and kimchi on the side for a complete Korean-inspired meal.
Notes
- You can also prepare this recipe using a slow cooker or Instant Pot following the provided instructions for each method.
- Adjust the amount of gochujang paste to control the spiciness according to taste preferences.
- For leftover storage, refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.
- Use low-sodium soy sauce or tamari to better control the salt levels in the dish.
- Serve with steamed rice or your favorite grain to soak up the flavorful sauce.
- Adding kimchi as a side adds a tangy contrast and authentic Korean touch.
