Korean Style Pot Roast (Printable View)
Tender beef chuck roast slow-simmered in savory-sweet Korean sauce with vegetables
# What You'll Need:
→ Beef
01 - 1 (3–3.5 lb) beef chuck roast, trimmed
02 - 1 teaspoon kosher salt
03 - ½ teaspoon black pepper
→ Sauce
04 - ½ cup low-sodium soy sauce
05 - ½ cup beef broth
06 - ¼ cup brown sugar
07 - 2 tablespoons rice vinegar
08 - 2 tablespoons gochujang (Korean chili paste)
09 - 2 tablespoons sesame oil
10 - 1 tablespoon honey
11 - 2 tablespoons fresh ginger, finely grated
12 - 6 cloves garlic, minced
→ Vegetables
13 - 1 large yellow onion, sliced
14 - 3 medium carrots, peeled and cut into chunks
15 - 2 cups daikon radish, peeled and cut into chunks
16 - 3 scallions, cut into 2-inch pieces
→ Garnish
17 - 1 tablespoon toasted sesame seeds
18 - 2 scallions, thinly sliced
# How-To Steps:
01 - Preheat oven to 325°F.
02 - Pat the beef roast dry with paper towels. Season all sides with salt and pepper.
03 - Heat a large Dutch oven over medium-high heat. Add 1 tablespoon oil and sear the roast on all sides until deep golden brown, about 3–4 minutes per side. Remove the roast and set aside.
04 - Add the onion to the pot and sauté for 2–3 minutes until slightly softened.
05 - In a bowl, whisk together soy sauce, beef broth, brown sugar, rice vinegar, gochujang, sesame oil, honey, ginger, and garlic.
06 - Return the roast to the pot. Scatter carrots, daikon, and scallions around the meat.
07 - Pour the sauce mixture over the roast and vegetables.
08 - Bring to a simmer, then cover and transfer to the preheated oven.
09 - Roast for 3 hours, or until the beef is very tender and easily shreds with a fork.
10 - Remove the roast and vegetables to a platter. Skim excess fat from the sauce and reduce on the stove if desired for a thicker consistency.
11 - Slice or shred the beef. Spoon sauce and vegetables over the top.
12 - Garnish with sesame seeds and sliced scallions before serving.
# Expert Advice:
01 -
- The low and slow cooking method makes the beef impossibly tender without any fancy techniques
- The sauce balances savory soy, sweet honey, and spicy gochujang in a way that feels like comfort food with an exciting twist
02 -
- Pat the beef absolutely dry before sear-dry meat browns beautifully, wet meat steams and turns gray
- Let the Dutch oven get properly hot before adding the beef or you will not get that caramelized crust
03 -
- Trim excess fat from the roast before cooking to keep the sauce from becoming too greasy
- Grate the ginger on a microplane so it practically melts into the sauce without fibrous strings