Korean Style Pot Roast (Printable)

Slow-cooked beef in savory-sweet Korean sauce with vegetables

# What You Need:

→ Beef

01 - 1 beef chuck roast (3-3.5 lb), trimmed of excess fat
02 - 1 teaspoon kosher salt
03 - ½ teaspoon black pepper

→ Sauce

04 - ½ cup low-sodium soy sauce
05 - ½ cup beef broth
06 - ¼ cup brown sugar, packed
07 - 2 tablespoons rice vinegar
08 - 2 tablespoons gochujang (Korean chili paste)
09 - 2 tablespoons sesame oil
10 - 1 tablespoon honey
11 - 2 tablespoons fresh ginger, finely grated
12 - 6 cloves garlic, minced

→ Vegetables

13 - 1 large yellow onion, sliced into thick rounds
14 - 3 medium carrots, peeled and cut into 2-inch chunks
15 - 2 cups daikon radish, peeled and cut into 2-inch chunks
16 - 3 scallions, cut into 2-inch pieces

→ Garnish

17 - 1 tablespoon toasted sesame seeds
18 - 2 scallions, thinly sliced diagonally

# Directions:

01 - Preheat your oven to 325°F. Position the oven rack in the center position for even heat distribution.
02 - Pat the beef chuck roast thoroughly dry with paper towels. Season all sides generously with kosher salt and black pepper, pressing the seasoning into the meat.
03 - Heat 1 tablespoon sesame oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast on all sides until deep golden brown, approximately 3-4 minutes per side. Transfer the seared roast to a plate and set aside.
04 - Add the sliced onions to the same pot and sauté for 2-3 minutes, stirring occasionally, until slightly softened and fragrant.
05 - In a medium bowl, whisk together soy sauce, beef broth, brown sugar, rice vinegar, gochujang, remaining sesame oil, honey, grated ginger, and minced garlic until the sugar is fully dissolved.
06 - Return the seared roast to the Dutch oven. Arrange the carrots, daikon chunks, and scallion pieces around the meat. Pour the prepared sauce evenly over the roast and vegetables.
07 - Bring the liquid to a gentle simmer over medium heat. Cover the Dutch oven tightly with the lid.
08 - Transfer the covered pot to the preheated oven. Braise for 3 hours, or until the beef is fork-tender and easily shreds apart.
09 - Carefully remove the Dutch oven from the oven. Transfer the roast and vegetables to a serving platter, covering loosely with foil to keep warm.
10 - Skim any excess fat from the surface of the cooking liquid. For a thicker sauce, simmer the liquid on the stove over medium heat for 5-10 minutes until reduced and slightly thickened.
11 - Slice or shred the beef against the grain. Arrange the meat on a platter with the braised vegetables. Spoon the reduced sauce generously over the top. Garnish with toasted sesame seeds and thinly sliced scallions before serving.

# Expert Tips:

01 -
  • The soy-gochujang sauce creates this incredible umami depth that regular pot roast just cant match
  • Three hours in the oven means you can barely do anything else while dinner practically makes itself
  • Leftovers, if you somehow have any, taste even better the next day over rice
02 -
  • Patting the beef completely dry before searing is non negotiable any moisture will steam the meat instead of creating that beautiful crust
  • Let the Dutch oven come to a simmer on the stove before transferring to the oven this jumpstarts the cooking process
  • The sauce will look thin at first but reduces beautifully in the oven dont be tempted to add flour or cornstarch
03 -
  • Make the sauce the night before and keep it in the fridge the flavors meld together beautifully
  • If your Dutch oven is very tight, leave the lid slightly cracked to prevent too much liquid buildup

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