Korean Pot Roast
This Korean Pot Roast features tender, slow-cooked beef infused with a savory, slightly sweet soy-garlic sauce, perfect for a comforting and flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 7 hours 30 minutes
- Total Time: 7 hours 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: Korean
Ingredients
Scale
- 3-4 lbs beef chuck roast
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice wine or mirin
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon sesame oil
- 2 tablespoons gochujang (Korean chili paste)
- 1 large onion, sliced
- 2 carrots, cut into chunks
- 2 stalks celery, cut into chunks
- 1 cup beef broth
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds
- Salt and pepper to taste
Instructions
- Season the beef roast with salt and pepper on all sides.
- In a bowl, mix soy sauce, brown sugar, rice wine, garlic, ginger, sesame oil, and gochujang to create the marinade.
- Place the roast in a slow cooker or Dutch oven and pour the marinade over it. Add sliced onion, carrots, celery, and beef broth.
- Cook on low heat for 7-8 hours (slow cooker) or braise in the oven at 300°F (150°C) covered for about 3-4 hours until beef is tender.
- Remove the roast and vegetables; let the beef rest before slicing.
- Reduce the cooking liquid on the stovetop to thicken slightly if desired.
- Slice the beef and serve topped with green onions and toasted sesame seeds, spooning some sauce over the top.
Notes
For extra depth, serve the pot roast with steamed rice and kimchi on the side, or add mushrooms to the braising liquid for additional umami flavor.
Find it online: https://grilldrip.com/korean-pot-roast-delicious-hearty/