Description
This Korean Style Pot Roast features tender beef marinated in a flavorful blend of soy sauce, garlic, and ginger. Slow-cooked to perfection, it’s a delightful dish that brings the rich flavors of Korea to your table.
Ingredients
Scale
- 3–4 lbs Chuck roast (Ideal for slow cooking due to its marbling)
- Salt and black pepper (For seasoning before searing)
- ½ cup soy sauce
- 2 tbsp gochujang (Korean chili paste)
- 3 tbsp sesame oil
- 3 cloves garlic (minced)
- 1-inch ginger (grated)
- 2 tbsp honey or brown sugar
- ½ cup Korean pear or apple (grated)
- 1 tbsp rice vinegar
- 3 carrots (peeled and cut into chunks)
- 2 potatoes (peeled and quartered)
- 1 onion (sliced)
- Optional: 1 Korean radish (sliced)
- Sliced green onions
- Sesame seeds
Instructions
- Generously season the Chuck roast with salt and pepper and sear in a large pot or pan over medium heat for 5-7 minutes until it has a golden brown crust.
- In a bowl, combine the soy sauce, gochujang, sesame oil, garlic, ginger, honey or brown sugar, grated pear or apple, and rice vinegar. Stir well to create a uniform marinade.
- Place the seared chuck roast into a slow cooker or a large Dutch oven. Pour the marinade evenly over the meat, ensuring it is well coated.
- Arrange the carrots, potatoes, and onion around the meat. Optionally, add the Korean radish.
- Set the slow cooker to low and cook the beef for 4-6 hours or braise in the oven at 150°C for 4 hours. The meat is done when it is tender and easily shreds with a fork.
- After cooking, carefully remove the meat and let it rest on a cutting board. Meanwhile, the vegetable pieces can continue to cook in the cooking liquid to enhance the flavors.
- Slice the meat and serve it with the vegetables and some of the cooking liquid. Garnish with green onions and sesame seeds.
- Prep Time: 15 mins
- Cook Time: 4-6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 90 mg
Keywords: Avoid turning the meat too early while searing to allow a nice crust to form. A heavy cast iron pot or slow cooker is ideal for this recipe as it distributes heat evenly. Experiment with ingredient ratios to find your perfect flavor balance.