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1 Incredible Korean Style Pot Roast Secret: Tender Bliss

Korean Style Pot Roast
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This Korean Style Pot Roast is a comforting and flavorful dish that combines tender beef with a spicy, savory sauce. Perfect for a cozy dinner, it’s easy to prepare and delivers rich, deep flavors that everyone will love.

Ingredients

Scale
  • 4 to 5 lbs beef chuck roast, cut into 3-inch pieces
  • 1 tbsp kosher salt
  • 1 tbsp vegetable oil
  • 1 sweet onion, sliced
  • 6 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp gochujang (Korean chili paste)
  • ¼ cup brown sugar
  • ½ cup soy sauce (or coconut aminos)
  • 2 cups beef broth
  • Cooked rice, for serving
  • Fresh cilantro, for garnish
  • Kimchi, for serving

Instructions

  1. Preheat your oven to 350°F (175°C) to prepare for even cooking.
  2. Season the beef pieces with kosher salt. Heat vegetable oil in a large Dutch oven over medium-high heat. Brown the beef in batches, about 10 minutes total, until all sides have a deep crust. Remove the beef and set aside.
  3. Reduce heat to medium and cook the sliced onions in the same pot until softened, about 4 minutes. Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute. If the mixture starts to brown, add a splash of beef broth to deglaze the pot.
  4. Add gochujang, brown sugar, and soy sauce to the pot, stirring until well combined.
  5. Return the browned beef and any juices back to the pot. Pour in the remaining beef broth and bring to a simmer.
  6. Cover the Dutch oven and transfer it to the preheated oven. Bake for 2 hours, or until the beef is tender and shreds easily.
  7. Once cooked, shred the beef if desired. Serve over cooked rice, garnish with fresh cilantro, and enjoy with kimchi on the side.

Notes

  • For extra depth, marinate the beef in the sauce mixture for 1-2 hours before cooking.
  • Swap gochujang for a milder chili paste if you prefer less heat.
  • Add vegetables like carrots or potatoes to the pot before baking for a complete meal.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth to keep the meat moist.
  • You can substitute soy sauce with coconut aminos for a gluten-free option.
  • Use a heavy Dutch oven or oven-safe pot to retain heat evenly.
  • For added depth, consider searing the beef in batches to avoid overcrowding the pan.

Nutrition

Find it online: https://keepityummy.com/korean-style-pot-roast/

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