Korean Style Pot Roast

Tender chuck roast with a zesty sauce made from soy sauce, gochujang, garlic chili sauce, and fresh ginger. This recipe awakens your taste buds and satisfies your spicy side.

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Prep Time 15

Cook Time 2 30

Thickening Sauce 10

Total Time 2 55

Servings: 6 people

Course: Dinner

Cuisine: Korean

Ingredients Equipment Method Notes

Ingredients

For the Sauce

1 cup low-sodium beef broth
3/4 cup low-sodium soy sauce
3 tbsp garlic chili sauce
3 tbsp gochujang
1 tbsp sesame oil
1 tbsp rice wine vinegar
1/4 cup light brown sugar firmly packed

For the Pot Roast

2 tbsp vegetable oil
3-3.5 lb boneless beef chuck roast
salt and pepper to taste
1 cup yellow onion finely chopped
1 tbsp grated fresh ginger
4-6 clove garlic finely chopped

For Thickening

2 tbsp cornstarch whisked with 1/4 cup water

Equipment

Dutch oven
Measuring cup
bowl

Method

Preheat your oven to 300 degrees F (150 degrees C).
In a large bowl, whisk together the beef broth, soy sauce, garlic chili sauce, gochujang, sesame oil, rice wine vinegar, and brown sugar until combined. Set aside.
Pat the chuck roast dry and season generously with salt and pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat. Brown the roast on all sides. Remove the roast from the Dutch oven and set aside on a plate. Add the chopped onion to the Dutch oven and cook for 3-5 minutes. Add the ginger and garlic and cook for 1 minute more.
Pour the prepared sauce into the Dutch oven and cook for 4-5 minutes. Return the browned roast to the Dutch oven. Cover and cook in the preheated oven for about 2 1/2 hours, or until the meat is very tender and shreds easily.
Before shredding the meat, whisk the cornstarch with 1/4 cup of water in a small bowl. Stir this mixture into the sauce in the Dutch oven to thicken it. Shred the meat directly in the sauce.

Notes

Serve this Korean Style Pot Roast with steamed white rice or mashed potatoes. You can also top with sesame seeds for extra flavor.

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