Korean Style Pot Roast (Printable version)
Meltingly tender beef roast in savory-sweet Korean sauce with soy, garlic, ginger, and vegetables.
# Ingredient list:
→ Beef
01 - 1 (3–3.5 lb) beef chuck roast, trimmed
02 - 1 tsp kosher salt
03 - ½ tsp black pepper
→ Sauce
04 - ½ cup low-sodium soy sauce
05 - ½ cup beef broth
06 - ¼ cup brown sugar
07 - 2 tbsp rice vinegar
08 - 2 tbsp gochujang (Korean chili paste)
09 - 2 tbsp sesame oil
10 - 1 tbsp honey
11 - 2 tbsp 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 tbsp toasted sesame seeds
18 - 2 scallions, thinly sliced
# Directions:
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 tbsp 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 Tips:
01 -
- The sauce creates this sticky, umami-rich glaze that you'll want to spoon over everything including plain rice the next day
- It's mostly hands-off cooking once everything's in the pot, perfect for a lazy Sunday or busy weeknight prep
02 -
- The sauce might seem thin when you first pour it but it will concentrate beautifully as the roast cooks
- Letting the meat rest for about 10 minutes before slicing or shredding makes a huge difference in juiciness
03 -
- Use fresh garlic rather than jarred minced garlic for the best aromatic backbone
- Toast the sesame seeds in a dry pan for just a minute until fragrant before garnishing