Description
This Korean Style Pot Roast is a hearty and flavorful dish featuring tender beef chuck roast slow-cooked to perfection with a savory and slightly sweet Korean-inspired sauce. Infused with gochujang, soy sauce, garlic, and sesame oil, then complemented by carrots, potatoes, and shiitake mushrooms, this dish offers rich umami flavors and a comforting meal perfect for family dinners or special occasions.
Ingredients
Scale
Meat
- 3 to 4 pounds beef chuck roast
Sauce and Seasonings
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 3 cups beef broth
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
Vegetables
- 3 to 4 medium carrots, cut into chunks
- 4 to 5 potatoes, peeled and quartered
- 8 to 10 shiitake mushrooms, sliced
Garnish
- 2 green onions, chopped
- 1 tablespoon sesame seeds
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) to prepare for slow roasting the beef.
- Sear the Beef: Heat vegetable oil in a large oven-safe pot over medium-high heat. Sear the beef chuck roast on all sides until it develops a rich brown crust, then remove it from the pot and set aside.
- Cook Aromatics: In the same pot, add sliced onions and minced garlic. Sauté until they become soft and fragrant, which will form the base flavor for the sauce.
- Make the Sauce: Stir in beef broth, soy sauce, brown sugar, rice vinegar, gochujang, sesame oil, and ground ginger. Mix thoroughly to combine all the flavors evenly.
- Return Beef to Pot: Place the seared beef back into the pot, ensuring it is mostly submerged in the sauce mixture to absorb maximum flavor while cooking.
- Add Vegetables: Arrange the carrots, potatoes, and sliced shiitake mushrooms around the beef in the pot.
- Roast the Pot Roast: Cover the pot with a lid and transfer it to the preheated oven. Roast for 3 to 4 hours until the beef is tender and can be easily pulled apart with a fork.
- Serve: Once cooked, transfer the beef to a serving platter and arrange the vegetables around it attractively.
- Finish the Sauce: Skim off any excess fat from the cooking liquid remaining in the pot. Spoon some of the sauce over the beef and vegetables to enhance flavor.
- Garnish and Enjoy: Sprinkle chopped green onions and sesame seeds over the top just before serving for a fresh and nutty finish.
Notes
- For extra depth of flavor, marinate the beef with some soy sauce and gochujang for an hour before cooking.
- You can substitute shiitake mushrooms with cremini or button mushrooms if unavailable.
- If you prefer a spicier dish, add more gochujang or a pinch of Korean chili flakes.
- This dish reheats well and tastes even better the next day as the flavors meld.
- Serve with steamed rice or crusty bread to soak up the delicious sauce.
