Description
Experience the rich flavors of Korean Style Pot Roast with tender beef, gochujang, and spices, making it a must-try comfort dish.
Ingredients
Scale
- 3 lbs Beef Chuck Roast (or brisket/short ribs)
- 1 tbsp Kosher Salt (use sparingly)
- 2 tbsp Vegetable Oil (or canola/avocado oil)
- 1 large Sweet Onion (or yellow/white onions)
- 4 cloves Garlic Cloves (fresh)
- 1 tbsp Fresh Ginger (or ground ginger (use cautiously))
- 3 tbsp Gochujang (or chili sauce and miso)
- 2 tbsp Brown Sugar (or white sugar)
- 1/4 cup Soy Sauce (or tamari/coconut aminos for gluten-free)
- 2 cups Beef Broth (or vegetable broth)
- 4 cups Cooked Rice (white or brown rice)
- 1/4 cup Fresh Cilantro (or green onions)
- 1 cup Kimchi (or other banchan like pickled radishes)
Instructions
- Preheat oven to 325°F (165°C).
- Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the chuck roast for 4-5 minutes on each side.
- Remove the beef and set it aside. Add chopped sweet onion, minced garlic, and grated ginger to the pot; sauté for 3-4 minutes.
- In a bowl, mix gochujang, brown sugar, soy sauce, and beef broth until well combined.
- Return the beef to the pot and pour the sauce mixture over it. Cover and bake for 3-4 hours until fork-tender.
- Let the roast rest for 15 minutes before slicing. Serve over cooked rice, garnished with fresh cilantro, alongside kimchi.
Notes
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg
Keywords: Korean Style Pot Roast, Comfort Food, Beef, Gochujang