Description
This Korean-inspired pot roast recipe is a flavorful twist on a classic comfort food, featuring tender beef chuck roast braised in a savory and slightly spicy sauce. Perfect for a cozy family dinner or special occasion.
Ingredients
Scale
Beef Chuck Roast:
- 3–4 pounds beef chuck roast
- 1 tablespoon vegetable oil
Sauce:
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon grated fresh ginger
- 4 cloves garlic (minced)
- 1 cup beef broth
- 1 tablespoon cornstarch + 2 tablespoons water (for slurry)
Vegetables:
- 1 yellow onion (sliced)
- 2 large carrots (peeled and chopped)
- 1 pound baby potatoes (halved)
- 3 green onions (sliced)
- 1 tablespoon sesame seeds (optional)
Instructions
- Preheat and Sear: Preheat oven to 325°F. Sear chuck roast in a Dutch oven.
- Sauté Aromatics: Sauté onion, garlic, and ginger in the same pot.
- Add Ingredients: Stir in soy sauce, sugar, vinegar, oils, gochujang, and broth. Add roast, carrots, and potatoes.
- Braise: Cover and braise in oven for 3–3.5 hours.
- Thicken Sauce: Skim fat, thicken sauce with cornstarch slurry.
- Finish: Shred beef, return to pot with sauce, or serve sliced. Garnish and enjoy!
Notes
- Serve over rice or mashed potatoes.
- Leftovers taste even better the next day!
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 10g
- Sodium: 890mg
- Fat: 29g
- Saturated Fat: 11g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 140mg
