Ingredients
Scale
For this Korean Style Pot Roast, you’ll need the following ingredients:
- 4 to 5 lbs beef chuck roast, cut into 3-inch pieces
- 1 tbsp kosher salt
- 1 tbsp vegetable oil
- 1 sweet onion, sliced
- 6 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp gochujang (Korean chili paste)
- ¼ cup brown sugar
- ½ cup soy sauce (or coconut aminos)
- 2 cups beef broth
- Cooked rice, for serving
- Fresh cilantro, for garnish
- Kimchi, for serving
Instructions
Creating the perfect Korean Style Pot Roast is straightforward with these step-by-step instructions:
- Preheat Oven:
Begin by preheating your oven to 350°F (175°C). This ensures the oven is ready to cook the pot roast evenly. - Brown the Beef:
- Season the beef pieces with kosher salt.
- Heat the vegetable oil in a large Dutch oven over medium-high heat.
- Add the beef pieces in batches, browning all sides for about 10 minutes. This step is crucial for developing a deep, flavorful crust.
- Once browned, remove the beef from the pot and set aside.
- Cook Aromatics:
- In the same pot, reduce the heat to medium.
- Add the sliced onions and cook until softened, about 4 minutes.
- Stir in the minced garlic and grated ginger, cooking until fragrant, approximately 1 minute. If the mixture begins to brown, add a splash of beef broth to deglaze the pot.
- Mix Sauces:
- Stir in the gochujang, brown sugar, and soy sauce until well combined.
- Return the browned beef and any accumulated juices to the pot.
- Add the remaining beef broth to the pot and bring the mixture to a simmer.
- Bake:
- Cover the Dutch oven and transfer it to the preheated oven.
- Cook for 2 hours or until the beef is tender and easily shredded.
- Serve:
- Once cooked, shred the beef if desired.
- Serve the pot roast with cooked rice, garnish with fresh cilantro, and offer kimchi on the side.
Nutrition
- Serving Size: one normal portion
- Calories: 760