Description
This Korean Style Pot Roast offers a flavorful twist on classic pot roast with a rich marinade featuring soy sauce, sesame oil, gochujang, and aromatic garlic and ginger. Slow-roasted in the oven until tender and juicy, this dish is perfect for a comforting dinner with a hint of spicy, savory Korean cuisine.
Ingredients
Main Ingredients
- 3–4 lb beef chuck roast
- 1 medium onion, sliced
- 2–3 sprigs fresh thyme or rosemary (optional for flavor)
- 2 tablespoons toasted sesame seeds (optional, for garnish)
Marinade
- 1/4 cup soy sauce
- 1/4 cup sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon fresh ginger, grated
- 4 cloves garlic, minced
- 2 tablespoons gochujang (Korean chili paste)
- 1/2 cup beef broth or water
- Salt and pepper to taste
Optional for Sauce
- 1 tablespoon cornstarch (optional, for thickening sauce)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for slow roasting the beef chuck.
- Season Roast: Generously season the beef chuck roast on all sides with salt and pepper, ensuring even flavor.
- Make Marinade: In a bowl, whisk together soy sauce, sesame oil, rice vinegar, brown sugar, minced garlic, grated fresh ginger, gochujang, and beef broth to create a flavorful marinade.
- Sear the Roast: Heat a little oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the beef roast on all sides until browned, developing a rich crust and sealing in juices.
- Sauté Onions: Remove the roast and set aside. In the same pot, sauté the sliced onions until soft and translucent, adding sweetness and depth to the dish.
- Combine and Add Herbs: Return the roast to the pot and pour the prepared marinade over it. Add fresh thyme or rosemary sprigs if desired for added aroma and flavor.
- Slow Roast: Cover the pot with a tight-fitting lid and place it in the preheated oven. Roast for 3-4 hours until the meat is tender and easily pulled apart with a fork.
- Thicken Sauce (Optional): Remove the roast and set it aside. If a thicker sauce is preferred, mix cornstarch with a small amount of water to create a slurry, then stir this into the cooking liquid over medium heat until it thickens to desired consistency.
- Serve: Serve the pot roast sliced or shredded with the rich, thickened sauce spooned over the top and garnished with toasted sesame seeds for a nutty finish.
Notes
- For enhanced flavor, marinate the beef overnight before searing and roasting.
- Using a Dutch oven helps retain moisture, creating a tender and juicy roast.
- Adjust the amount of gochujang based on your preferred spice level.
- If cornstarch is unavailable, you can reduce the sauce over medium heat for a thicker consistency without additional thickener.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
