Description
This Korean Style Pot Roast is a comforting and flavorful dish featuring a tender beef chuck roast braised in a savory and slightly spicy Korean-inspired sauce. Infused with soy sauce, gochujang, garlic, and a touch of sweetness from brown sugar, the roast is slow-cooked in the oven with hearty vegetables like carrots, potatoes, and shiitake mushrooms. Finished with toasted sesame oil, green onions, and sesame seeds, this dish delivers a perfect balance of umami and warmth, perfect for a cozy family meal.
Ingredients
Scale
Beef and Marinade
- 3 to 4 pounds beef chuck roast
- 2 tablespoons vegetable oil
- 3 cups beef broth
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
Vegetables and Aromatics
- 1 large onion, sliced
- 4 cloves garlic, minced
- 3 to 4 medium carrots, cut into chunks
- 4 to 5 potatoes, peeled and quartered
- 8 to 10 shiitake mushrooms, sliced
Garnish
- 2 green onions, chopped
- 1 tablespoon sesame seeds
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C) to prepare for the slow roasting process.
- Sear the Beef: Heat the vegetable oil in a large oven-safe pot over medium-high heat. Sear the beef chuck roast on all sides until it develops a rich brown crust. Remove the roast and set it aside.
- Sauté Aromatics: In the same pot, add the sliced onions and minced garlic. Cook until they are soft and fragrant, which will enhance the flavor base of the dish.
- Add the Sauce Ingredients: Stir in the beef broth, soy sauce, brown sugar, rice vinegar, gochujang, sesame oil, and ground ginger. Mix these ingredients thoroughly to create the flavorful braising liquid.
- Combine Roast and Liquid: Return the seared beef chuck roast to the pot, making sure it is mostly submerged in the liquid to allow it to braise evenly.
- Add Vegetables: Surround the roast with chunks of carrots, quartered potatoes, and sliced shiitake mushrooms, distributing them evenly in the pot.
- Braise in the Oven: Cover the pot with a lid and transfer it to the preheated oven. Roast for 3 to 4 hours until the beef becomes tender and easily pulls apart with a fork.
- Plate the Roast: Once cooked, carefully transfer the beef onto a serving platter and arrange the cooked vegetables around it for a beautiful presentation.
- Prepare the Sauce: Skim off any excess fat from the surface of the sauce remaining in the pot, then spoon the sauce over the beef and vegetables to add extra moisture and flavor.
- Garnish and Serve: Finish the dish by garnishing with chopped green onions and a sprinkle of toasted sesame seeds for added texture and a fresh finish before serving.
Notes
- You can substitute the shiitake mushrooms with cremini or button mushrooms if unavailable.
- Adjust the amount of gochujang to control the level of spiciness according to your preference.
- For even more depth of flavor, marinate the beef in the sauce mixture for a few hours or overnight before searing.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- This dish pairs well with steamed rice or crusty bread to soak up the savory sauce.
- Prep Time: 15 minutes
- Cook Time: 3 hours 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean
