Description
This Korean Style Pot Roast is a succulent and flavorful dish featuring a tender beef chuck roast simmered in a savory and spicy Korean-inspired sauce made with soy sauce, gochujang, garlic, ginger, and sesame oil. Paired with carrots and baby potatoes, this hearty meal is cooked low and slow in a Dutch oven until fork-tender, then garnished with green onions and sesame seeds for a perfect balance of taste and texture. It’s an inviting one-pot dinner that brings the rich flavors of Korea to your table.
Ingredients
Scale
Beef and Main Ingredients
- 1 (3–4 lb) beef chuck roast
- 2 tablespoons oil, for searing
- Salt and pepper, to taste
Sauce
- 1/2 cup soy sauce
- 2 tablespoons gochujang (Korean chili paste)
- 4 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 2 tablespoons brown sugar or honey
- 1 tablespoon sesame oil
- 2 cups beef broth
Vegetables and Garnish
- 4 carrots, chopped
- 1 pound baby potatoes, halved
- 2 green onions, sliced (optional)
- 1 tablespoon sesame seeds (optional)
Instructions
- Prepare and Season the Roast: Pat the beef chuck roast dry with paper towels and season generously with salt and pepper on all sides to enhance flavor and create a nice crust when seared.
- Sear the Beef: Heat oil in a Dutch oven over medium-high heat. Once hot, sear the roast on all sides until deeply browned, about 3-4 minutes per side. This step locks in the juices and adds depth to the flavor. Remove the beef and set aside.
- Sauté Aromatics: In the same pot, add the minced garlic and freshly grated ginger. Sauté them for about 1-2 minutes until fragrant but not burnt, which builds the flavor base of the sauce.
- Add Sauce Ingredients: Stir in the soy sauce, gochujang, brown sugar or honey, sesame oil, and beef broth. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot—these add rich flavor to the sauce.
- Combine and Add Vegetables: Return the roast to the pot, nestling it back in the sauce. Surround the roast with the chopped carrots and halved baby potatoes. These will cook alongside the beef and absorb the delicious sauce.
- Simmer the Pot Roast: Cover the Dutch oven with a lid and reduce the heat to low. Let the pot roast simmer gently for 3 to 4 hours, or until the beef is fork-tender and easily shredded. Stir occasionally to prevent sticking and adjust heat as needed.
- Rest the Meat: Remove the beef from the pot and let it rest on a cutting board uncovered for 10-15 minutes. This resting period allows juices to redistribute, making the meat moist and flavorful. Slice or shred the beef as desired.
- Thicken the Sauce: While the beef rests, simmer the sauce uncovered over medium heat to reduce and thicken it if necessary. This concentrates the flavors and improves the sauce’s consistency.
- Serve and Garnish: Serve the hot sliced or shredded beef with the cooked carrots and potatoes. Spoon the rich sauce over the top and garnish with sliced green onions and sesame seeds if using for a fresh, nutty finish.
Notes
- For deeper flavor, marinate the beef chuck roast in the sauce ingredients for 1-2 hours before cooking.
- If you prefer a spicier dish, increase the amount of gochujang or add a pinch of chili flakes.
- Use a heavy-bottomed pot like a Dutch oven to ensure even heat and prevent burning during the long simmer.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- To reheat, warm gently on the stovetop with a splash of beef broth to keep the meat moist.
