A delicious and tender Korean pot roast that is full of flavor and perfect for any occasion.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:3 to 4 hours
Total Time:3 hours 15 minutes
Yield:6 servings 1x
Category:Main Course
Method:Oven
Cuisine:Korean
Diet:Gluten Free
Ingredients
Scale
2 to 3 pounds beef chuck roast
1 tablespoon vegetable oil
1 medium onion, sliced
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 cup beef broth
1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)
3 green onions, chopped (for garnish)
Sesame seeds (for garnish)
Instructions
Preheat your oven to 300°F (150°C).
In a large Dutch oven, heat the vegetable oil over medium-high heat. Sear the beef chuck roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set it aside.
In the same pot, add the sliced onion, garlic, and ginger. Sauté for about 3-4 minutes until the onions are translucent.
Pour in the beef broth, soy sauce, brown sugar, rice vinegar, sesame oil, black pepper, and red pepper flakes (if using). Stir well to combine.
Return the seared roast to the pot, ensuring it is submerged in the liquid. Cover the pot with a lid and transfer it to the preheated oven.
Cook for 3 to 4 hours, or until the meat is tender and easily pulls apart with a fork. Check occasionally to ensure there is enough liquid; add more broth if necessary.
Once cooked, remove the pot from the oven and let it rest for 10-15 minutes before slicing.
Serve the pot roast garnished with chopped green onions and sesame seeds.
Notes
For a spicier kick, add sliced jalapeños to the pot during cooking.
Serve the pot roast over steamed rice or with roasted vegetables for a complete meal.