Description
Savor the Comfort of Korean Style Pot Roast Tonight
Ingredients
Scale
- 3 pounds Chuck Roast (Can substitute beef brisket or shoulder)
- 2 cups Carrots (Cut into chunks)
- 1 large Onion (Chopped)
- 4 cloves Garlic (Minced)
- 1 tablespoon Fresh Ginger (Grated)
- 1/4 cup Soy Sauce (Low-sodium recommended)
- 2 tablespoons Gochujang (Adjust according to spice preference)
- 2 tablespoons Brown Sugar (Can replace with honey or maple syrup)
- 2 tablespoons Rice Vinegar (Substitute with apple cider vinegar if needed)
- 1 tablespoon Sesame Oil
- 4 cups Beef Broth (Homemade or store-bought)
- 1/4 cup Green Onions (Chopped for garnish)
- 1/4 cup Cilantro (Chopped for garnish)
Instructions
- Pat the chuck roast dry with paper towels and season it generously on all sides with salt and pepper. Allow to sit for about 15 minutes.
- In a large Dutch oven, heat oil over medium-high heat. Sear the roast for about 4-5 minutes on each side until browned.
- In the same pot, reduce heat to medium and add onions, garlic, and ginger. Sauté for about 3-4 minutes until translucent.
- Stir in gochujang, soy sauce, brown sugar, and rice vinegar. Mix well until sugars dissolve.
- Pour in the beef broth and scrape up any browned bits from the pot.
- Return the roast to the pot, add carrot chunks, cover, and braise at 325°F for 3 to 3.5 hours.
- After braising, remove the pot from the oven and skim excess fat. Drizzle sesame oil over the roast and garnish with green onions and cilantro.
- Serve the pot roast over steamed rice, mashed potatoes, or in lettuce wraps.
Notes
- Prep Time: 15 minutes
- Cook Time: 210 minutes
- Category: Main Dish
- Method: Braising
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 120 mg
Keywords: Korean Style Pot Roast