Korean Style Pot Roast
Discover how to make Korean Style Pot Roast. A delicious recipe with detailed instructions.
20
Prep Time
3
Cook Time
23
Total Time
6
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Korean Style Pot Roast. A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. Preheat oven to 160°C (325°F). Season chuck roast evenly with salt and pepper.
Step 2
2. Heat vegetable oil in a large Dutch oven over medium-high heat. Sear roast for 4–5 minutes per side until deeply browned. Transfer to a plate.
Step 3
3. Reduce heat to medium. Add onion and carrots to the pot. Sauté for 3 minutes until slightly softened. Stir in garlic and ginger, cooking 1 minute until fragrant.
Step 4
4. Make the sauce: Whisk together soy sauce, gochujang, brown sugar, rice vinegar, sesame oil, and beef broth in a bowl. Pour into the pot, scraping up any browned bits.
Step 5
5. Return roast to the pot, spooning sauce over the top. Cover and braise in the oven for 3 hours, basting every hour, until meat shreds easily with a fork.
Step 6
6. Rest: Transfer roast to a cutting board, tent with foil, and let rest 15 minutes. Skim excess fat from the sauce if desired.
Step 7
7. Slice or shred meat. Serve drizzled with sauce and garnished with green onions.
You Must Know
- ✓For deeper flavor, sear the roast in batches if your pot is small to avoid steaming.
- ✓Taste the sauce before braising—add 1 tsp honey if you prefer sweeter notes.
Chef's Notes
For deeper flavor, sear the roast in batches if your pot is small to avoid steaming.
Taste the sauce before braising—add 1 tsp honey if you prefer sweeter notes.
Serving Suggestions
Pair with steamed jasmine rice, kimchi, and quick-pickled cucumbers. Ideal for chilly days or meal-prepping.
Nutritional Info (Per Serving)
420
Calories
38g
Protein
12g
Carbs
24g
Fat
Tags
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More Lunch Recipes
Korean Style Pot Roast
Discover how to make Korean Style Pot Roast. A delicious recipe with detailed instructions.
Ingredients (15)
Instructions
- Preheat oven to 160°C (325°F). Season chuck roast evenly with salt and pepper.
- Heat vegetable oil in a large Dutch oven over medium-high heat. Sear roast for 4–5 minutes per side until deeply browned. Transfer to a plate.
- Reduce heat to medium. Add onion and carrots to the pot. Sauté for 3 minutes until slightly softened. Stir in garlic and ginger, cooking 1 minute until fragrant.
- Make the sauce: Whisk together soy sauce, gochujang, brown sugar, rice vinegar, sesame oil, and beef broth in a bowl. Pour into the pot, scraping up any browned bits.
- Return roast to the pot, spooning sauce over the top. Cover and braise in the oven for 3 hours, basting every hour, until meat shreds easily with a fork.
- Rest: Transfer roast to a cutting board, tent with foil, and let rest 15 minutes. Skim excess fat from the sauce if desired.
- Slice or shred meat. Serve drizzled with sauce and garnished with green onions.
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