Description
A flavorful Korean-style pot roast that combines tender beef with bold spices and vegetables, perfect for a hearty meal.
Ingredients
Scale
- 2 pounds beef chuck roast
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 cup beef broth
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 2 carrots, sliced
- 2 cups baby potatoes, halved
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions
- Preheat your oven to 300°F (150°C).
- Heat the vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat. Season the beef chuck roast with salt and black pepper, then sear it in the pot for about 4-5 minutes on each side until browned. Remove the roast and set it aside.
- In the same pot, add the chopped onion, garlic, and ginger. Sauté for about 3-4 minutes until the onions are translucent.
- Stir in the beef broth, soy sauce, brown sugar, rice vinegar, sesame oil, and gochujang. Bring the mixture to a simmer.
- Return the seared roast to the pot, then add the sliced carrots and halved baby potatoes around the roast.
- Cover the pot with a lid and transfer it to the preheated oven. Cook for 3-4 hours, or until the meat is tender and easily pulls apart with a fork.
- Once done, remove the pot from the oven and let it rest for about 10 minutes. Slice the roast and serve it with the vegetables, garnished with chopped green onions and sesame seeds.
Notes
- For a spicier kick, increase the amount of gochujang or add sliced jalapeños to the pot.
- You can also substitute the beef chuck roast with pork shoulder for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 3-4 hours
- Category: Main Course
- Method: Oven
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 15g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg