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Korean Style Pot Roast

Mouthwatering Korean Style Pot Roast for Ultimate Comfort

This Korean Style Pot Roast is a comforting one-pot meal perfect for chilly nights, delivering bold flavors that delight the palate.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Resting Time 20 minutes
Total Time 4 hours 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 1 lb Chuck Roast The star of the show, ensuring rich flavor and tenderness when slow-cooked.
  • 3 medium Carrots Adds natural sweetness and vibrant color.
  • 1 medium Onion Essential for creating a fragrant base flavor.
  • 4 cloves Garlic Fresh garlic elevates the overall flavor profile.
  • 1 inch Ginger Provides warmth; fresh is best.
  • 4 cups Beef Broth Enriches the braising liquid for moist beef.
For the Sauce
  • 1/2 cup Soy Sauce Opt for low-sodium for better control.
  • 1/4 cup Gochujang Adjust for heat preference.
  • 2 tbsp Brown Sugar Balances the spicy notes.
  • 2 tbsp Rice Vinegar Adds acidity and brightness.
  • 2 tbsp Sesame Oil Drizzle before serving.
For the Garnish
  • 2 tbsp Green Onions Fresh and vibrant garnishes.
  • 2 tbsp Cilantro Adds a refreshing burst of flavor.

Equipment

  • Dutch Oven

Method
 

Preparation Steps
  1. Pat the chuck roast dry with paper towels, then season all sides with salt and pepper.
  2. Heat a Dutch oven over medium-high heat, add oil, and sear the seasoned chuck roast for 4-5 minutes on each side.
  3. In the same pot, add diced onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until softened.
  4. Stir in gochujang, soy sauce, brown sugar, and rice vinegar; mix thoroughly. Pour in beef broth and deglaze the pot.
  5. Return the seared roast to the pot and arrange chopped carrots around it. Cover and braise in a preheated oven at 325°F for 3 to 3.5 hours.
  6. Remove from oven, skim off excess fat, drizzle sesame oil, and add garnishes of green onions and cilantro.
  7. Serve over fluffy rice, creamy mashed potatoes, or in lettuce wraps.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 40gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 1200IUVitamin C: 5mgCalcium: 40mgIron: 3mg

Notes

Allow the pot roast to rest after cooking for about 20 minutes to redistribute juices. Freezing options are available for longer-term storage.

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