Description

This Korean Style Pot Roast is a tender and flavorful beef dish slowly simmered with a savory-sweet marinade featuring soy sauce, brown sugar, sesame oil, garlic, ginger, and spicy gochujang. Perfectly cooked with hearty vegetables, this comforting recipe combines traditional Korean flavors with homestyle pot roasting techniques for an irresistible meal.

Ingredients

Beef and Marinade

1.5 kilogram beef chuck roast
1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoon sesame oil
5 cloves garlic, minced
2 tablespoon ginger, minced
3 tablespoon gochujang (Korean chili paste)
1 teaspoon black pepper

Vegetables and Broth

1 cup beef broth
1 onion, sliced
2 carrots, cut into chunks
3 potatoes, peeled and cut into chunks
3 stalks green onion, cut into 5 centimeter lengths
1 tablespoon sesame seeds (for garnish)

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Instructions

Prepare the Marinade: In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, minced ginger, gochujang, and black pepper to create a flavorful marinade.
Marinate the Beef: Rub the marinade evenly all over the beef chuck roast. Let the meat rest for 30 minutes at room temperature or refrigerate for up to 4 hours to absorb the flavors.
Sear the Roast: Heat a large heavy pot over medium-high heat. Sear the beef roast on all sides until nicely browned, about 2 to 3 minutes per side, to develop a rich crust and deepen flavor.
Add Broth and Vegetables: Pour in the beef broth, scraping the bottom of the pot to release any browned bits. Nestle the sliced onion, carrot chunks, and potato chunks around the roast. Place the green onion stalks on top.
Simmer and Cook Low and Slow: Bring the pot to a gentle simmer, then cover and reduce heat to low. Cook for 2 to 2.5 hours, or until the beef is tender enough to easily shred with a fork.
Thicken the Sauce: Remove the lid and continue cooking for another 10 minutes to slightly reduce and thicken the sauce, enhancing its richness.
Serve: Transfer the roast to a cutting board and slice. Spoon the vegetables and thickened sauce over the sliced beef, then garnish generously with sesame seeds for a nutty finish.

Notes

Marinating the beef longer, up to 4 hours, will deepen the flavor.
Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution during searing and simmering.
For a spicier kick, add extra gochujang or some chili flakes.
If using an oven-safe pot, you may finish cooking in a 300°F (150°C) oven instead of stovetop simmering for more even heat.
Leftovers can be refrigerated for up to 3 days and reheat well.