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Korean Style Pot Roast

Korean Style Pot Roast
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Korean Style Pot Roast is a delightful fusion dish that combines the comforting essence of traditional pot roast with the bold flavors of Korean cuisine. This recipe features tender chuck roast slow-cooked to perfection in a savory marinade of gochujang, soy sauce, and ginger. Each bite delivers a unique blend of spicy-sweet notes that will warm your heart and tantalize your taste buds. It’s perfect for family dinners or meal prep, offering delicious leftovers that only get better with time. Whether served over rice, in wraps, or with creamy mashed potatoes, this pot roast is sure to impress at any gathering.

Ingredients

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  • 3–4 lbs chuck roast
  • 3 carrots, peeled and cut into chunks
  • 1 large onion, sliced
  • 5 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 1/4 cup soy sauce
  • 2 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 cup beef broth

Instructions

  1. Preheat your oven to 325°F (165°C).
  2. Pat the chuck roast dry and season generously with salt and pepper.
  3. Heat a Dutch oven over medium-high heat and sear the roast on all sides until browned (about 3–5 minutes per side). Remove and set aside.
  4. In the same pot, sauté onion, garlic, and ginger until fragrant (about 3–4 minutes).
  5. Stir in gochujang, soy sauce, brown sugar, and rice vinegar; mix well.
  6. Deglaze with beef broth, scraping any browned bits from the bottom.
  7. Return the roast to the pot, add carrot chunks around it, cover with a lid, and braise for 3 to 3.5 hours until fork-tender.
  8. Skim off excess fat before serving; garnish with sesame oil and chopped green onions.

Nutrition

Find it online: https://quickwithemma.com/korean-style-pot-roast/