Korean Style Pot Roast
This Korean Style Pot Roast is fall-apart tender and packed with bold, spicy, umami-rich flavors. Perfect for a cozy dinner with rice or mashed potatoes
Ingredients
- 1 cup low-sodium beef broth
- 3/4 cup low-sodium soy sauce
- 3 tbsp garlic chili sauce
- 3 tbsp gochujang Korean chili paste
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 1/4 cup light brown sugar firmly packed
- 2 tbsp vegetable oil
- 3 to 3.5 lb boneless beef chuck roast
- Salt and pepper to taste
- 1 cup yellow onion finely chopped
- 1 tbsp grated fresh ginger
- 4 –6 cloves garlic finely chopped
- 2 tbsp cornstarch mixed with 1/4 cup water
Instructions
- Preheat oven to 300°F (150°C)
- In a large bowl, whisk together beef broth, soy sauce, garlic chili sauce, gochujang, sesame oil, rice wine vinegar, and brown sugar. Set aside
- Pat the beef roast dry and season generously with salt and pepper
- Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned. Remove and set aside
- Add chopped onion to the pot and cook for 3–5 minutes until softened. Stir in garlic and ginger and cook for another 1 minute
- Pour in the prepared sauce and bring to a simmer for 4–5 minutes
- Return the roast to the pot, cover with a lid, and place in the oven. Braise for about 2.5 hours, or until the meat is fall-apart tender
- Remove pot from oven. In a small bowl, whisk cornstarch with water, then stir into the sauce to thicken slightly. Shred the beef in the pot and stir to coat
- Serve warm over rice, mashed potatoes, or noodles. Garnish with sesame seeds if desired
Notes
Leftovers keep well in the fridge for up to 4 days. Reheat gently on the stovetop