Description
This Korean-Inspired Pot Roast is a flavorful twist on a classic comfort food. Tender beef chuck roast is seared and then slow-cooked in a savory and slightly spicy sauce made with soy sauce, gochujang, sesame oil, and aromatic ginger and garlic. Vegetables like carrots, baby potatoes, and onions braise alongside the meat, soaking up all the rich flavors. The dish is finished with fresh green onions and toasted sesame seeds, making for a hearty and satisfying meal that pairs perfectly with steamed rice or kimchi.
Ingredients
Scale
Meat and Oil
- 3–4 lb beef chuck roast
- 1 tablespoon vegetable oil
Liquid and Sauces
- 1 cup beef broth
- ½ cup soy sauce
- ¼ cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
Flavorings
- 1 tablespoon grated fresh ginger
- 4 cloves garlic, minced
Vegetables
- 1 medium onion, sliced
- 3 carrots, cut into chunks
- 2 cups baby potatoes
Garnish
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds (optional)
Instructions
- Prepare the Beef: Pat the beef chuck roast dry with paper towels and season lightly with salt and pepper to enhance the meat’s natural flavor.
- Sear the Roast: Heat the vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Once hot, sear the roast on all sides until it develops a rich brown crust, about 3–4 minutes per side. This step locks in juices and adds depth of flavor. Remove the roast and set it aside.
- Make the Sauce: In the same pot, add beef broth, soy sauce, brown sugar, rice vinegar, sesame oil, gochujang, grated ginger, and minced garlic. Stir well to combine all ingredients and bring the mixture to a gentle simmer to marry the flavors.
- Combine and Add Vegetables: Return the seared roast to the pot. Arrange the sliced onions, carrot chunks, and baby potatoes around the roast, ensuring they are partially submerged in the sauce.
- Braise in the Oven: Cover the pot with a tight-fitting lid and transfer to a preheated oven at 325°F (163°C). Cook for 3 to 3½ hours until the meat is tender and easily pulls apart with a fork.
- Rest and Serve: Remove the pot from the oven and allow the roast to rest, covered, for 10 minutes. Then slice or shred the meat and serve alongside the cooked vegetables. Spoon some of the flavorful sauce over the dish. Garnish with sliced green onions and toasted sesame seeds if desired for an added nutty crunch.
Notes
- For extra depth of flavor, marinate the beef roast in the sauce mixture for a few hours or overnight before cooking.
- This recipe can also be adapted for a slow cooker by cooking on low for 8 hours instead of oven braising.
- Serve with steamed rice or kimchi to complement the rich and spicy flavors of the pot roast.
