Description
This Korean Style Pot Roast recipe is a flavorful and tender beef dish slow-cooked in a savory and spicy sauce featuring gochujang, garlic, ginger, and soy sauce. The chuck roast is browned, then braised in the oven until it melts in your mouth, served with rice, fresh cilantro, and tangy kimchi to bring authentic Korean flavors to your table.
Ingredients
Beef and Seasoning
- 1 (4 to 5-pound) chuck roast, cut into 3-inch pieces
- 1 tablespoon kosher salt
- 1 tablespoon vegetable oil
Sauce and Aromatics
- 1 sweet onion, thinly sliced
- 6 garlic cloves, finely chopped
- 1 tablespoon grated fresh ginger
- 2 tablespoons gochujang paste
- ¼ cup brown sugar
- ½ cup low-sodium soy sauce or tamari
- 2 cups beef stock
For Serving
- Cooked rice
- Fresh cilantro
- Kimchi
Instructions
- Preheat Oven: Preheat the oven to 350°F with a rack positioned in the lower third.
- Season and Brown Beef: Pat the chuck roast pieces dry and season with kosher salt. Heat vegetable oil in a large Dutch oven over medium-high heat. Once hot, brown the beef pieces in batches until they are evenly browned on all sides, about 10 minutes. Transfer browned beef to a plate.
- Sauté Aromatics: Reduce heat to medium. Add sliced onions to the Dutch oven and cook, stirring occasionally, until slightly softened, about 4 minutes. Add finely chopped garlic and grated ginger, cook for 1 more minute until fragrant. If the aromatics are browning too quickly, add ¼ cup beef stock and scrape up browned bits from the bottom.
- Create Sauce: Stir in gochujang paste, brown sugar, and soy sauce to combine with the aromatics.
- Simmer with Beef: Return the browned beef pieces along with any juices to the Dutch oven. Add the remaining beef stock and bring the mixture to a simmer. Let it cook until the liquid reduces slightly, about 5 minutes.
- Braise in Oven: Cover the Dutch oven with a lid and transfer to the preheated oven. Cook for 2 hours, or until the meat is very tender and easily shreds with a fork.
- Serve: Serve the pot roast family-style with cooked rice, fresh cilantro, and kimchi alongside for a complete meal.
Notes
- Use a heavy-bottomed Dutch oven or oven-safe pot for even heat distribution during braising.
- Adjust gochujang paste to taste depending on your heat preference.
- Leftovers can be refrigerated and taste even better the next day as flavors meld.
- Substitute beef stock with water and a beef bouillon cube if needed.
- For a gluten-free option, use tamari instead of soy sauce.
- Prep Time: 20 minutes
- Cook Time: 2 hours 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean
