Korean Style Pot Roast (Printable Version)

Meltingly tender beef chuck roast slow-simmered in Korean-inspired sauce with aromatic vegetables for 3 hours until fork-tender.

# What You'll Need:

→ Beef

01 - 1 (3–3.5 lb) beef chuck roast, trimmed
02 - 1 tsp kosher salt
03 - ½ tsp black pepper

→ Sauce

04 - ½ cup low-sodium soy sauce
05 - ½ cup beef broth
06 - ¼ cup brown sugar
07 - 2 tbsp rice vinegar
08 - 2 tbsp gochujang (Korean chili paste)
09 - 2 tbsp sesame oil
10 - 1 tbsp honey
11 - 2 tbsp fresh ginger, finely grated
12 - 6 cloves garlic, minced

→ Vegetables

13 - 1 large yellow onion, sliced
14 - 3 medium carrots, peeled and cut into chunks
15 - 2 cups daikon radish, peeled and cut into chunks
16 - 3 scallions, cut into 2-inch pieces

→ Garnish

17 - 1 tbsp toasted sesame seeds
18 - 2 scallions, thinly sliced

# How To Make It:

01 - Preheat oven to 325°F.
02 - Pat the beef roast dry with paper towels. Season all sides with salt and pepper.
03 - Heat a large Dutch oven over medium-high heat. Add 1 tbsp oil and sear the roast on all sides until deep golden brown, about 3–4 minutes per side. Remove the roast and set aside.
04 - Add the onion to the pot and sauté for 2–3 minutes until slightly softened.
05 - In a bowl, whisk together soy sauce, beef broth, brown sugar, rice vinegar, gochujang, sesame oil, honey, ginger, and garlic.
06 - Return the roast to the pot. Scatter carrots, daikon, and scallions around the meat. Pour the sauce mixture over the roast and vegetables.
07 - Bring to a simmer, then cover and transfer to the preheated oven. Roast for 3 hours, or until the beef is very tender and easily shreds with a fork.
08 - Remove the roast and vegetables to a platter. Skim excess fat from the sauce and reduce on the stove if desired for a thicker consistency. Slice or shred the beef. Spoon sauce and vegetables over the top. Garnish with sesame seeds and sliced scallions before serving.

# Expert Advice:

01 -
  • The sauce creates this incredible sticky glaze that youll want to put on everything
  • Its the kind of meal that makes people ask whats cooking before they even take their coats off
  • The beef becomes so tender you can cut it with a spoon
02 -
  • The pot roast is done when it offers zero resistance when you pull a fork through it
  • Letting the sauce reduce on the stove creates that restaurant quality glaze
  • The vegetables will be very soft but thats exactly how they should taste
03 -
  • Trim excess fat from the roast before searing to prevent the sauce from becoming too greasy
  • If your soy sauce is especially salty, reduce the amount of kosher salt

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