Description
This Korean Style Pot Roast recipe offers a savory and spicy twist on a classic beef roast, simmered slowly to tender perfection in a flavorful broth infused with gochujang, soy sauce, and aromatic spices. Loaded with carrots, potatoes, and shiitake mushrooms, it makes a hearty, comforting meal perfect for family dinners or special occasions.
Ingredients
Scale
Meat
- 3 to 4 pounds beef chuck roast
Vegetables
- 1 large onion, sliced
- 4 cloves garlic, minced
- 3 to 4 medium carrots, cut into chunks
- 4 to 5 potatoes, peeled and quartered
- 8 to 10 shiitake mushrooms, sliced
- 2 green onions, chopped
Liquids and Sauces
- 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
- 2 tablespoons vegetable oil
Spices and Garnishes
- 1 teaspoon ground ginger
- 1 tablespoon sesame seeds
Instructions
- Preheat Oven: Preheat the oven to 325°F (165°C) to prepare for slow roasting the beef.
- Sear the Meat: Heat vegetable oil in a large oven-safe pot over medium-high heat. Sear the beef chuck roast on all sides until nicely browned, then remove and set aside to retain those rich flavors.
- Sauté Aromatics: In the same pot, add the sliced onions and minced garlic. Cook them until soft and fragrant, enhancing the base flavor of the dish.
- Mix Broth and Seasonings: Stir in the beef broth, soy sauce, brown sugar, rice vinegar, gochujang, sesame oil, and ground ginger. Mix thoroughly to combine all the flavors for the braising liquid.
- Add Beef Back to Pot: Return the seared beef roast to the pot, making sure it is mostly submerged in the flavorful liquid to tenderize evenly.
- Add Vegetables: Nestle the carrots, potatoes, and sliced shiitake mushrooms around the roast in the pot for a complete meal.
- Roast in Oven: Cover the pot with a lid and place it in the preheated oven. Roast for 3 to 4 hours until the beef is tender and easily pulls apart with a fork, allowing the flavors to meld.
- Transfer and Arrange: Once cooked, transfer the beef onto a serving platter and arrange the roasted vegetables around it for an appealing presentation.
- Finish Sauce: Skim any excess fat from the cooking liquid in the pot, then spoon the rich sauce over the beef and vegetables to enhance each bite.
- Garnish and Serve: Sprinkle the chopped green onions and sesame seeds over the dish just before serving to add freshness and a slight crunch.
Notes
- Use a heavy, oven-safe pot such as a Dutch oven to ensure even heat distribution.
- Gochujang can be adjusted for spiciness according to your preference or substituted with a milder chili paste.
- For best results, let the roast rest for 10 minutes after cooking before slicing to retain juices.
- Leftovers can be refrigerated for up to 3 days and taste even better the next day as flavors deepen.
- If you prefer, you can thicken the sauce by simmering it on the stovetop after removing the roast and vegetables.
