Description
A rich and comforting Korean-inspired pot roast, slow-braised in a savory soy-based broth with gochujang, garlic, and ginger. Tender beef, hearty vegetables, and bold flavor in every bite.
Ingredients
1 (3–4 lb) beef chuck roast
1/2 cup soy sauce
2 tablespoons gochujang
4 cloves garlic, minced
1 tablespoon ginger, freshly grated
2 tablespoons brown sugar or honey
1 tablespoon sesame oil
2 cups beef broth
4 carrots, chopped
1 pound baby potatoes, halved
2 green onions, sliced (optional)
1 tablespoon sesame seeds (optional)
Salt and pepper, to taste
2 tablespoons oil, for searing
Instructions
1. Pat the beef chuck roast dry and season it with salt and pepper.
2. In a Dutch oven over medium-high heat, add oil and sear the roast on all sides until deeply browned. Remove and set aside.
3. In the same pot, sauté garlic and ginger until fragrant.
4. Stir in soy sauce, gochujang, brown sugar or honey, sesame oil, and beef broth. Scrape up the browned bits from the bottom.
5. Return the roast to the pot and add carrots and potatoes around it.
6. Cover and simmer on low heat for 3–4 hours, or until beef is fork-tender.
7. Remove the beef and rest for 10–15 minutes before slicing or shredding.
8. Simmer sauce uncovered if needed to thicken.
9. Serve hot with veggies and sauce, garnished with green onions and sesame seeds if desired.
Notes
For extra depth of flavor, marinate the beef in the soy-garlic-ginger mixture for 1 hour before cooking.
If you want a spicier roast, add 1 more tablespoon of gochujang.
Always rest the meat before slicing to preserve the juices.
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 7g
- Sodium: 1280mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 105mg
Keywords: Korean pot roast, beef chuck roast, braised beef, comfort food