Korean Style Pot Roast And More You Gotta Try
Tender beef chuck roast braised in a bold Korean-inspired sauce with gochujang, garlic chili, sesame oil, and ginger — perfect for a spicy and satisfying dinner.
Equipment
- 1 Dutch oven large
Ingredients
Main ingredients
- 1 cup low-sodium beef broth
- ¾ cup low-sodium soy sauce
- 3 Tbsp. garlic chili sauce
- 3 Tbsp. gochujang
- 1 Tbsp. sesame oil
- 1 Tbsp. rice wine vinegar
- ¼ cup light brown sugar firmly packed
- 2 Tbsp. vegetable oil
- 3–3.5 lb boneless beef chuck roast
- salt and pepper to taste
- 1 cup yellow onion finely chopped
- 1 Tbsp. fresh ginger grated
- 4–6 cloves garlic finely chopped
- 2 Tbsp. cornstarch whisked with ¼ cup water
Instructions
Instructions
- Preheat oven to 325°F.
- Season beef chuck roast generously with salt and pepper.
- Heat vegetable oil in Dutch oven over medium-high heat. Sear roast on all sides until browned.
- In a bowl, whisk together broth, soy sauce, garlic chili sauce, gochujang, sesame oil, vinegar, and brown sugar.
- Pour sauce into Dutch oven, cover, and braise in the oven for 3 to 3.5 hours.
- When done, transfer roast to plate and rest for 10 minutes.
- Stir in cornstarch-water mixture to thicken sauce.
- Slice or shred roast, spoon sauce over, and serve with rice or steamed vegetables.
Notes
Great served with white rice or mashed potatoes. Use natural release for juiciest meat. Freeze extras in airtight container up to 3 months.