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Korean Style Pot Roast

Korean Style Pot Roast: Comfort Food with a Flavor Twist

Discover the comforting flavors of Korean Style Pot Roast, a delicious beef dish that's perfect for gatherings and meal prep.
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Prep Time 15 minutes
Cook Time 4 hours
Resting Time 15 minutes
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Korean
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pot Roast
  • 3 pounds Beef Chuck Roast or brisket or short ribs for variation
  • 2 teaspoons Kosher Salt reduce if monitoring sodium
  • 2 tablespoons Vegetable Oil or sesame oil for extra depth
  • 1 large Sweet Onion or yellow onion if sweet not available
  • 4 cloves Garlic Cloves fresh is preferred over pre-minced
  • 1 tablespoon Fresh Ginger or ground ginger in a pinch
  • 2 tablespoons Gochujang reduce for milder taste if needed
  • 3 tablespoons Brown Sugar or honey or maple syrup as substitutes
  • 1/4 cup Soy Sauce or tamari for a gluten-free alternative
  • 2 cups Beef Broth or chicken/vegetable broth as substitutes
For Serving
  • 3 cups Cooked Rice or quinoa or mashed potatoes as alternatives
  • 1/4 cup Fresh Cilantro optional for those who prefer no cilantro
  • 1 cup Kimchi or pickled vegetables if desired

Equipment

  • Oven
  • Large skillet
  • Dutch oven
  • Mixing Bowl
  • meat thermometer

Method
 

Main Instructions
  1. Preheat your oven to 300°F (150°C).
  2. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Sear the beef chuck roast for about 4-5 minutes on each side until browned.
  3. Remove the beef and in the same skillet, sauté a chopped sweet onion, 4 minced garlic cloves, and 1 tablespoon of grated ginger for about 3 minutes until fragrant.
  4. In a bowl, mix 2 tablespoons of gochujang, 3 tablespoons of brown sugar, 1/4 cup of soy sauce, and 2 cups of beef broth. Pour over the sautéed mixture and return the beef to the skillet.
  5. Transfer to a Dutch oven, cover tightly, and bake for 3 to 4 hours or until the beef is fork-tender.
  6. Remove from the oven, let rest for 15 minutes before slicing. Serve over cooked rice with cilantro and kimchi.

Nutrition

Serving: 1plateCalories: 650kcalCarbohydrates: 45gProtein: 50gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 900mgPotassium: 800mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 5mg

Notes

Allowing flavors to meld overnight enhances leftover meals. Reheat gently for best results.

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