Description
A delightful fusion dish that marries traditional pot roast with bold Korean flavors, featuring tender beef, vegetables, and a savory sauce.
Ingredients
Scale
- 3–4 lbs chuck roast
- 3 carrots, peeled and cut into chunks
- 1 large onion, sliced
- 5 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 cup beef broth
- 2 green onions, chopped (for garnish)
- 2 tablespoons chopped cilantro (optional)
Instructions
- Pat the chuck roast dry and season it generously with salt and pepper.
- In a Dutch oven, heat oil over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove and set aside.
- Add the sliced onion, minced garlic, and fresh ginger to the pot. Sauté for 3-4 minutes until the onions become translucent.
- Stir in the gochujang, soy sauce, brown sugar, and rice vinegar to create the sauce.
- Pour in the beef broth and deglaze the pan, scraping up any bits stuck to the bottom.
- Return the roast to the pot and add the carrot chunks. Cover and braise at 325°F for 3-3.5 hours until fork-tender.
- After cooking, skim any fat from the surface, drizzle with sesame oil, and garnish with green onions and cilantro.
- Slice or shred the roast before serving, and enjoy over rice, mashed potatoes, or wrapped in tortillas.
Notes
For an authentic experience, serve with steamed rice and vegetable sides like pickled cucumbers. Storing leftovers is easy if allowed to cool before refrigerating.
- Prep Time: 15 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 100mg