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Korean Style Pot Roast

Korean Style Pot Roast: Tender Comfort for Any Occasion

Experience the savory essence of Korean Style Pot Roast, a comforting and customizable dish perfect for gatherings and meal prepping.
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Prep Time 15 minutes
Cook Time 4 hours
Resting Time 10 minutes
Total Time 4 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Korean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasting
  • 1 piece Beef Chuck Roast The ideal cut for a tender pot roast; its marbling ensures juicy, flavorful meat.
  • 1 tablespoon Kosher Salt Key for seasoning and bringing out the depth of flavors in the beef.
  • 2 tablespoons Vegetable Oil Use for browning the beef and aromatics; neutral oil works best.
For the Aromatics
  • 1 medium Sweet Onion Adds a lovely sweetness and depth; yellow or red onion are great alternatives.
  • 4 cloves Garlic Cloves Infuse strong aromatic flavor; substitute with garlic powder if necessary.
  • 1 tablespoon Fresh Ginger Brings warmth and spiciness to the dish; ground ginger can work in a pinch.
For the Sauce
  • 3 tablespoons Gochujang This Korean chili paste adds authentic flavor and heat; adjust to your spice preference.
  • 2 tablespoons Brown Sugar Balances the savory notes with sweetness; honey or maple syrup can substitute.
  • 1/4 cup Soy Sauce Offers a rich umami taste; tamari is a gluten-free option if needed.
  • 2 cups Beef Broth Provides moisture and enhances flavors; chicken broth can lighten the dish.
For Serving
  • 3 cups Cooked Rice Serves as the perfect base; quinoa or cauliflower rice are great alternatives for variety.
  • 1/4 cup Fresh Cilantro Adds a herbaceous freshness when garnished on top; green onions or parsley also work well.
  • 1 cup Kimchi A traditional side that complements the pot roast; either homemade or store-bought enhances the experience.

Equipment

  • Dutch oven
  • Mixing bowl
  • Meat Thermometer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 300°F (150°C).
  2. In a large ovenproof pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Once hot, add the beef chuck roast, searing it for about 4-5 minutes on each side until a rich brown crust forms.
  3. Remove the browned beef from the pot and set it aside. In the same pot, add the chopped sweet onion, minced garlic, and grated fresh ginger. Sauté for about 3-4 minutes, or until the onions turn translucent and fragrant.
  4. In a separate bowl, combine 3 tablespoons of gochujang, 2 tablespoons of brown sugar, 1/4 cup of soy sauce, and 2 cups of beef broth. Stir until well blended. Pour this mixture over the sautéed aromatics in the pot.
  5. Nestle the seared beef chuck roast back into the pot, cover with a lid, and bake for 3 to 4 hours, or until fork-tender.
  6. Once ready, remove from the oven and let it rest for about 10 minutes before slicing. Serve over cooked rice, drizzle with sauce, garnish with cilantro, and serve with kimchi.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 35gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 50IUVitamin C: 5mgCalcium: 20mgIron: 3mg

Notes

Choose well-marbled beef for optimal flavor and tenderness. Allow the roast to rest before slicing for juicy results. Adjust spice levels to suit your taste, and making it in advance intensifies the flavor.

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