Korean Pot Roast
A hearty and flavorful Korean Pot Roast that combines tender meat with sweet and savory flavors, making it the perfect comfort food for gatherings and family dinners.
Ingredients
Main Ingredients
- 3-4 lbs chuck roast
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 cup beef broth
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 carrots, chopped
- 1 cup baby potatoes
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
Preparation
- Start by gathering and preparing all your ingredients. Chop the onion, garlic, ginger, carrots, and baby potatoes. Set aside the organized ingredients.
Cooking
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Season the chuck roast with salt and pepper, then sear it on all sides until it’s deeply browned.
- Remove the roast from the pot and set it aside. Add the chopped onion, minced garlic, and ginger to the pot. Sauté until fragrant, about 2–3 minutes.
- Add the beef broth, soy sauce, brown sugar, and sesame oil. Stir to combine thoroughly, ensuring the sugar dissolves completely.
- Return the seared chuck roast to the pot and add the chopped carrots and baby potatoes around the roast.
- Cover the pot and reduce the heat to low. Let simmer for about 3-4 hours, until the meat is fork-tender.
- Check the roast for tenderness after 3-4 hours. If it needs more time, cover and let it simmer longer.
- Once the roast is tender, remove it from the pot and let it rest for a few minutes before slicing. Serve hot, garnished with chopped green onions.
- Serve the Korean Pot Roast with rice or noodles and enjoy.
Storage
- If you have leftovers, allow the roast to cool and transfer it to an airtight container for storage.
Notes
Customize with additional veggies or spices. Store leftovers for 3-4 days in the fridge. Reheat gently on low heat.