Korean Style Pot Roast
This Korean Style Pot Roast is rich, tender, and bursting with bold, savory-sweet flavors that transform a classic comfort meal into an extraordinary feast.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Sharp Knife
- Cutting Board
- Measuring cups and spoons
- Grater or microplane
- Tongs
- Ladle or large spoon
Ingredients
- 3-4 lbs beef roast chuck roast works beautifully for its marbling and tenderness
- 2 tablespoons vegetable oil for searing the beef
- 1 medium onion sliced, adds sweetness and body to the sauce
- 4 cloves garlic minced, essential for that aromatic punch
- 1 inch ginger piece, grated, adds a bright, zesty note
- 1 cup low-sodium beef broth the savory base for the braising liquid
- 1/4 cup soy sauce brings salty umami flavor (use gluten-free soy sauce if preferred)
- 1/4 cup brown sugar balances the savory with a hint of sweetness
- 2 tablespoons sesame oil for that irresistible nutty aroma
- 2 carrots sliced, for natural sweetness and texture
- 2 cups baby potatoes halved, tender and creamy, perfect soaking up the sauce
- 3 green onions chopped, fresh garnish to brighten the dish
- Salt and pepper to taste
- Sesame seeds for garnish and a touch of crunch
Instructions
- Pat your 3-4 lbs beef roast dry with paper towels and season generously with salt and pepper on all sides. This simple step ensures a beautiful crust when seared.
- Heat 2 tablespoons of vegetable oil in your Dutch oven over medium-high heat. Once shimmering, add the roast and sear each side for about 3-4 minutes until golden brown. Remove the roast and set it aside.
- Reduce heat to medium. Add the sliced onion, minced garlic, and grated ginger to the pot. Stir frequently, cooking until the onion softens and the mixture becomes fragrant, about 3-5 minutes.
- Pour in 1 cup beef broth, 1/4 cup soy sauce, 1/4 cup brown sugar, and 2 tablespoons sesame oil. Stir to combine, scraping up any brown bits stuck to the bottom of the pot. This base will infuse the roast with the signature Korean flavor profile.
- Nestle the roast back into the pot. Surround it with sliced carrots and halved baby potatoes. These will cook alongside the meat, soaking up all that delicious sauce.
- Bring the liquid to a gentle simmer. Cover the pot with a lid and reduce heat to low. Let it cook for 3-4 hours, turning the roast once halfway through to ensure even cooking. The meat should be fork-tender and the vegetables soft.
- Once done, remove the roast and vegetables to a serving platter. Stir the sauce in the pot and cook uncovered for a few minutes if you’d like to thicken it slightly. Taste and adjust salt and pepper as needed.
- Slice the roast and drizzle with the rich sauce. Sprinkle chopped green onions and toasted sesame seeds over the top for a fresh, nutty finish. Serve alongside your favorite mashed potatoes or steamed rice.
Notes
- For a spicier version, add gochujang or red pepper flakes to the sauce.
- Use leaner beef cuts like eye of round for a diet-friendly option, adjusting cooking time to prevent dryness.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.