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Korean Style Pot Roast

Savory Korean Style Pot Roast: Tender Comfort in Every Bite

This Korean Style Pot Roast combines rich flavors and tender beef for a comforting meal that's perfect for gatherings.
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Course: Main Dishes
Cuisine: Korean
Keyword: beef roast, comfort food, hearty meal, Korean Style Pot Roast, pot roast, slow-cooked
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 8 servings
Calories: 450kcal

Equipment

  • oven-safe pot

Ingredients

For the Roast

  • 3-4 pounds Beef chuck roast this cut is perfect for long, slow cooking
  • 2 tablespoons Vegetable oil essential for searing the beef

For the Aromatics

  • 1 large Onion, sliced provides sweetness
  • 4 cloves Garlic, minced adds fragrance

For the Savory Sauce

  • 3 cups Beef broth infuses rich flavors
  • ½ cup Soy sauce adds depth
  • ¼ cup Brown sugar balances savory elements
  • 2 tablespoons Rice vinegar adds brightness
  • 2 tablespoons Gochujang adds heat and flavor
  • 1 tablespoon Sesame oil gives a nutty aroma
  • 1 teaspoon Ground ginger imparts warm spice

For the Vegetables

  • 3-4 medium Carrots, cut into chunks adds sweetness
  • 4-5 Potatoes, peeled and quartered absorbs sauce
  • 8-10 Shiitake mushrooms, sliced imparts umami flavor

For Garnishing

  • 2 Green onions, chopped adds freshness
  • 1 tablespoon Sesame seeds for presentation

Instructions

Step-by-Step Instructions for Korean Style Pot Roast

  • Preheat your oven to 325°F (165°C).
  • In a large oven-safe pot, heat 2 tablespoons of vegetable oil over medium-high heat. Sear the beef chuck roast on all sides until browned, about 5-7 minutes. Remove the roast and set it aside.
  • In the same pot, add the sliced onion and minced garlic, cooking until soft and fragrant, about 3-4 minutes.
  • Pour in beef broth, soy sauce, brown sugar, rice vinegar, gochujang, sesame oil, and ground ginger. Stir well.
  • Return the beef chuck roast to the pot, add carrots, potatoes, and shiitake mushrooms around the roast.
  • Cover the pot and roast in the oven for 3-4 hours, until the beef is tender.
  • Carefully transfer the beef to a serving platter and arrange vegetables around it.
  • Spoon the sauce over the beef and vegetables, then garnish with green onions and sesame seeds.

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Thaw overnight in the fridge and reheat gently.

Nutrition

Serving: 1serving | Calories: 450kcal | Carbohydrates: 30g | Protein: 35g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 90mg | Sodium: 1200mg | Potassium: 800mg | Fiber: 4g | Sugar: 8g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 4mg