Description
This Korean Style Pot Roast is a hearty, flavorful dish featuring tender chunks of beef chuck roast slow-cooked in a savory and spicy Korean-inspired sauce. Infused with gochujang, garlic, ginger, and soy sauce, the pot roast is baked until melt-in-your-mouth tender and served with rice, fresh cilantro, and kimchi for a complete comforting meal.
Ingredients
Beef and Seasoning
- 4 to 5 lbs beef chuck roast, cut into 3-inch pieces
- 1 tbsp kosher salt
- 1 tbsp vegetable oil
Aromatics and Sauce
- 1 sweet onion, sliced
- 6 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp gochujang (Korean chili paste)
- ¼ cup brown sugar
- ½ cup soy sauce (or coconut aminos)
- 2 cups beef broth
To Serve
- Cooked rice
- Fresh cilantro, for garnish
- Kimchi, for serving
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for even cooking of the pot roast.
- Brown the Beef: Season the beef pieces with kosher salt. Heat vegetable oil in a large Dutch oven on medium-high heat. Add beef in batches and brown all sides for about 10 minutes to develop a deep crust. Remove beef and set aside.
- Cook Aromatics: Reduce heat to medium and add sliced onions to the Dutch oven, cooking until softened, about 4 minutes. Stir in minced garlic and grated ginger and cook until fragrant, about 1 minute. If the mixture starts to brown too much, deglaze the pot with a splash of beef broth.
- Mix Sauces: Stir in gochujang, brown sugar, and soy sauce until well combined. Return the browned beef and any juices to the pot. Add remaining beef broth and bring mixture to a simmer.
- Bake: Cover the Dutch oven and transfer to the preheated oven. Bake for 2 hours or until beef is tender and easily shredded.
- Serve: Shred the beef if desired. Serve hot with cooked rice, garnish with fresh cilantro, and offer kimchi on the side for a full Korean meal experience.
Notes
- Using a Dutch oven or heavy oven-safe pot is essential for even cooking and browning.
- Gochujang adds a mild heat and depth of flavor; substitute with a mild chili paste if unavailable.
- For a thicker sauce, you can simmer uncovered on the stovetop after baking to reduce the liquid.
- Leftovers taste great and can be refrigerated for up to 3 days or frozen for longer storage.
- Serve with steamed rice and kimchi for an authentic Korean-inspired meal.
