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Korean Style Pot Roast

Korean Style Pot Roast: Comfort Food You Can't Resist

Korean Style Pot Roast is a comforting dish with tender beef and a sweet-spicy glaze, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Beef
Cuisine: Korean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 3 pounds Beef Chuck Roast Substitution: Can use brisket or round roast, but adjust cooking time.
  • 2 tablespoons Vegetable Oil Can substitute with canola or olive oil.
For the Flavor Base
  • 1 large Onion, sliced Yellow or sweet onions are preferred.
  • 4 cloves Garlic, minced Substitution: Use garlic powder (1 tsp) if fresh isn’t available.
  • 3 cups Beef Broth Use low-sodium broth to control salt levels.
  • 1/2 cup Soy Sauce Tamari works for a gluten-free option.
  • 1/4 cup Brown Sugar Substitution: Coconut sugar can be a lower glycemic option.
  • 2 tablespoons Rice Vinegar Substitution: Apple cider vinegar works well in place of.
  • 2 tablespoons Gochujang Substitution: Mix Sriracha with miso for a similar depth.
  • 1 tablespoon Sesame Oil Olive oil can be used for a lighter taste.
  • 1 teaspoon Ground Ginger Substitution: Use fresh ginger (1 tablespoon) if preferred.
For the Vegetables
  • 3 to 4 medium Carrots, cut into chunks Substitute with parsnips for a unique twist.
  • 4 to 5 Potatoes, peeled and quartered Yukon gold or red potatoes are excellent choices.
  • 8 to 10 Shiitake Mushrooms, sliced Substitution: White button mushrooms can be a convenient alternative.
For Garnishing
  • 2 Green Onions, chopped Chives or leeks work as alternatives.
  • 1 tablespoon Sesame Seeds For garnish, adds a delightful crunch.

Equipment

  • large, heavy-bottomed pot
  • Oven

Method
 

Step-By-Step Instructions
  1. Preheat your oven to 325°F (165°C) for slow-cooking.
  2. In a large pot, heat vegetable oil over medium-high heat. Sear beef chuck roast for 4-5 minutes on each side until browned. Remove and set aside.
  3. In the same pot, sauté sliced onion and minced garlic for 3-4 minutes until soft and translucent.
  4. Pour in beef broth, soy sauce, brown sugar, rice vinegar, gochujang, sesame oil, and ground ginger. Stir well and simmer for 2-3 minutes.
  5. Return the seared beef to the pot, ensuring it's mostly submerged in the sauce.
  6. Surround the beef with chunks of carrots, quartered potatoes, and sliced shiitake mushrooms.
  7. Cover the pot and roast in the oven for 3 to 4 hours, checking occasionally until the beef is fork-tender.
  8. Transfer the beef to a platter and arrange vegetables around it.
  9. Skim excess fat from the sauce and spoon it over the beef and vegetables before serving.
  10. Garnish with chopped green onions and sesame seeds before enjoying!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 200IUVitamin C: 8mgCalcium: 50mgIron: 3mg

Notes

Ensure beef is fully seared for optimal flavor. Avoid lifting the lid during roasting to retain moisture. For a slow cooker adaptation, follow the same steps and cook on low for 6-8 hours or high for 4-5 hours.

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