Description
This mouthwatering Korean-style pot roast is slow-cooked to perfection, resulting in tender, flavorful beef that practically melts in your mouth. The rich, savory sauce, infused with aromatic spices and a touch of sweetness, makes this dish a true comfort food delight.
Ingredients
– 3 pounds beef chuck roast
– 1 onion, sliced
– 4 cloves garlic, minced
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 tablespoons rice vinegar
– 1 tablespoon gochujang (Korean chili paste)
– 1 teaspoon ground ginger
– 1/2 teaspoon black pepper
– 2 cups beef broth
– 2 carrots, peeled and cut into 2-inch pieces
– 2 potatoes, peeled and cut into 2-inch pieces
Instructions
1. Pat the beef chuck roast dry and season it generously with salt and pepper.
2. Heat a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Add a tablespoon of oil and sear the beef on all sides until a deep brown crust forms, about 3-4 minutes per side.
3. Remove the beef from the pot and set it aside. Reduce the heat to medium, and add the sliced onions to the pot. Cook for 5-7 minutes, stirring occasionally, until the onions are softened and starting to caramelize.
4. Add the minced garlic and cook for an additional minute, until fragrant.
5. Pour in the soy sauce, brown sugar, rice vinegar, gochujang, ground ginger, and black pepper. Stir to combine, scraping up any browned bits from the bottom of the pot.
6. Return the seared beef to the pot and pour in the beef broth. Bring the mixture to a simmer.
7. Cover the pot and transfer it to a preheated 300°F oven. Cook for 4-5 hours, or until the beef is fork-tender.
8. Remove the pot from the oven and carefully transfer the beef to a cutting board. Add the carrot and potato pieces to the pot and stir to coat them in the sauce.
9. Shred or slice the beef and return it to the pot, gently folding it into the vegetables and sauce.
10. Serve the Korean-style pot roast warm, over steamed rice if desired. Enjoy!
Notes
For an even more authentic flavor, consider adding a few tablespoons of sesame oil to the sauce. You can also substitute other root vegetables, such as parsnips or turnips, for the carrots and potatoes.
- Prep Time: 15
- Cook Time: 300
- Category: Beef, Fish & Seafood Mains
- Method: Braising
- Cuisine: Korean