Korean Style Pot Roast
This Korean Style Pot Roast combines tender shredded chuck roast with a rich sweet, savory, and spicy Korean inspired braising sauce. Slow cooked until fork tender, it makes a comforting family dinner served over rice or mashed potatoes.
Equipment
- Dutch oven Large oven safe pot with lid
- Mixing bowl For whisking sauce ingredients
- Whisk
- Measuring cups
- Measuring spoons
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 packed light brown sugar
- 2 tbsp vegetable oil
- 3 to 3½ lb boneless beef chuck roast
- salt, to taste
- black pepper, to taste
- 1 cup finely chopped yellow onion
- 1 tbsp grated fresh ginger
- 4 to 6 cloves garlic, finely chopped
- 2 tbsp cornstarch
- ¼ cup water
Instructions
- Preheat the oven to 300°F (150°C).
- Whisk together the beef broth, soy sauce, garlic chili sauce, gochujang, sesame oil, rice wine vinegar, and brown sugar until smooth.
- Pat the chuck roast dry and season generously with salt and black pepper.
- Heat vegetable oil in a Dutch oven over medium high heat. Brown the roast on all sides, then remove and set aside.
- Add the onion to the same pot and cook for 3 to 5 minutes. Stir in the ginger and garlic and cook for 1 minute.
- Pour the prepared sauce into the pot and simmer for 4 to 5 minutes.
- Return the roast to the pot. Cover with a lid and transfer to the oven. Cook for about 2½ hours or until the beef is fork tender.
- Mix the cornstarch and water together. Stir the slurry into the sauce near the end of cooking and allow it to thicken slightly.
- Shred the beef with forks and serve with the sauce. Garnish with sesame seeds if desired.
Notes
Use a 3 to 3½ pound chuck roast for the best texture. Reduce the gochujang and garlic chili sauce for a milder flavor. Serve with steamed white rice or mashed potatoes and garnish with sesame seeds if desired.