Description
This Korean Style Pot Roast recipe combines tender beef chuck roast with a savory and slightly sweet braising liquid, resulting in a flavorful and comforting dish that is sure to impress. Perfect for a cozy family dinner or special gathering.
Ingredients
Beef Chuck Roast:
3–4 pounds,
Salt and Black Pepper:
to taste,
Vegetable Oil:
1 tablespoon,
Low-Sodium Soy Sauce:
1/2 cup,
Brown Sugar:
1/4 cup,
Rice Vinegar:
1/4 cup,
Sesame Oil:
1 tablespoon,
Fresh Ginger (grated):
1 tablespoon,
Garlic (minced):
4 cloves,
Crushed Red Pepper Flakes (optional):
1/2 teaspoon,
Beef Broth:
1 cup,
Large Onion (sliced):
1,
Large Carrots (cut into chunks):
2,
Daikon Radish or Potatoes (cut into chunks):
1 cup,
Green Onions (sliced):
2,
Sesame Seeds for garnish (optional):
Instructions
- Season the Chuck Roast: Generously season the chuck roast with salt and pepper.
- Sear the Roast: Heat vegetable oil in a large Dutch oven and sear the roast on all sides until deeply browned. Remove and set aside.
- Prepare the Braising Liquid: In the same pot, combine soy sauce, brown sugar, rice vinegar, sesame oil, ginger, garlic, red pepper flakes, and beef broth. Bring to a simmer.
- Add Vegetables and Roast: Return the roast to the pot, add onions, carrots, and daikon radish/potatoes. Cover and braise in a preheated oven at 325°F for 3–3.5 hours.
- Rest and Serve: Let the roast rest, then slice or shred. Serve with vegetables, sauce, green onions, and sesame seeds.
Notes
- Serve with steamed rice or mashed potatoes to soak up the flavorful sauce.
- Leftovers are great for sandwiches or rice bowls.
- For extra heat, add gochujang or Korean chili flakes.
- Prep Time: 20 minutes
- Cook Time: 3 hours 15 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 9g
- Sodium: 790mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 125mg
