Korean Style Pot Roast (Printable version)

Slow-cooked beef roast in a savory-sweet Korean sauce with soy, gochujang, garlic, and fresh vegetables for melt-in-your-mouth tenderness.

# Ingredient List:

→ Beef

01 - 1 (3–3.5 lb) beef chuck roast, trimmed
02 - 1 teaspoon kosher salt
03 - ½ teaspoon black pepper

→ Sauce

04 - ½ cup low-sodium soy sauce
05 - ½ cup beef broth
06 - ¼ cup brown sugar
07 - 2 tablespoons rice vinegar
08 - 2 tablespoons gochujang (Korean chili paste)
09 - 2 tablespoons sesame oil
10 - 1 tablespoon honey
11 - 2 tablespoons fresh ginger, finely grated
12 - 6 cloves garlic, minced

→ Vegetables

13 - 1 large yellow onion, sliced
14 - 3 medium carrots, peeled and cut into chunks
15 - 2 cups daikon radish, peeled and cut into chunks
16 - 3 scallions, cut into 2-inch pieces

→ Garnish

17 - 1 tablespoon toasted sesame seeds
18 - 2 scallions, thinly sliced

# How to Make It:

01 - Preheat oven to 325°F.
02 - Pat the beef roast dry with paper towels. Season all sides with salt and pepper.
03 - Heat a large Dutch oven over medium-high heat. Add 1 tablespoon oil and sear the roast on all sides until deep golden brown, about 3–4 minutes per side. Remove the roast and set aside.
04 - Add the onion to the pot and sauté for 2–3 minutes until slightly softened.
05 - In a bowl, whisk together soy sauce, beef broth, brown sugar, rice vinegar, gochujang, sesame oil, honey, ginger, and garlic.
06 - Return the roast to the pot. Scatter carrots, daikon, and scallions around the meat. Pour the sauce mixture over the roast and vegetables.
07 - Bring to a simmer, then cover and transfer to the preheated oven. Roast for 3 hours, or until the beef is very tender and easily shreds with a fork.
08 - Remove the roast and vegetables to a platter. Skim excess fat from the sauce and reduce on the stove if desired for a thicker consistency.
09 - Slice or shred the beef. Spoon sauce and vegetables over the top. Garnish with sesame seeds and sliced scallions before serving.

# Expert Suggestions:

01 -
  • The beef becomes impossibly tender while soaking up this incredible sweet and savory sauce
  • It makes the house smell absolutely amazing for hours
  • Leftovers somehow taste even better the next day
02 -
  • Really take your time with the sear, that brown crust is where all the flavor lives
  • Let the roast rest for at least 10 minutes before slicing, otherwise all those juices will run out
  • The sauce might look thin initially but it thickens beautifully as it rests
03 -
  • Pat the beef absolutely dry before searing for the best crust
  • Use low-sodium soy sauce so you can control the salt level
  • Let the Dutch oven do its job, resist the urge to check on it too often

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