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- 3 lbs beef chuck roast - 1 cup soy sauce - 1/2 cup brown sugar - 1/4 cup sesame oil - 1 cup beef broth - 1 cup water - 1 tablespoon grated ginger - 4 cloves garlic, minced - 2 tablespoons gochugaru (Korean red pepper flakes) - Salt and pepper to taste - 2 carrots, cut into chunks - 1 onion, quartered - 3 green onions, chopped (plus extra for garnish) - 1 tablespoon sesame seeds (for garnish) For this Korean pot roast, I use a few key ingredients. The beef chuck roast gives the dish its rich flavor. Soy sauce adds depth, while brown sugar balances the saltiness. Sesame oil brings a nutty taste, and beef broth keeps the meat moist. Water helps combine everything. Aromatics are crucial. Grated ginger adds warmth. Minced garlic gives a fragrant kick. Gochugaru, the Korean red pepper flakes, adds a mild heat. Don't forget salt and pepper to taste. The vegetables complete the dish. Carrots add sweetness, and onions bring flavor. Green onions add freshness and color. Sesame seeds on top make for a beautiful garnish. These ingredients work together to create a flavorful and tender pot roast. Prepare them with care, and you will enjoy a delightful meal! {{ingredient_image_2}} To make the marinade, you need a few simple ingredients. First, grab a medium bowl. In it, combine: - 1 cup soy sauce - 1/2 cup brown sugar - 1/4 cup sesame oil - 1 cup beef broth - 1 cup water - 1 tablespoon grated ginger - 4 cloves garlic, minced - 2 tablespoons gochugaru Whisk these ingredients together until the brown sugar dissolves. This mix will pack your beef with flavor. Now it’s time to marinate the beef. Place the beef chuck roast in a large resealable plastic bag or a shallow dish. Pour the marinade over the roast. Make sure it gets covered well. Seal the bag tightly or cover the dish with plastic wrap. This step is key. Let the beef marinate for at least 4 hours. If you want it to taste even better, let it sit overnight in the fridge. Preheat your oven to 300°F (150°C). Heat a tablespoon of oil in a large, oven-safe pot or Dutch oven over medium-high heat. Take the roast out of the marinade. Make sure to reserve the marinade for later. Pat it dry with paper towels. Season the roast with salt and pepper. Sear the beef in the hot pot for about 4-5 minutes on each side. You want a nice brown crust. After searing, remove the roast from the pot and set it aside. Next, add the quartered onion and carrot chunks into the same pot. Sauté the veggies over medium heat for about 3-4 minutes. This brings out their flavor. Now return the seared roast back to the pot. Pour the reserved marinade over the meat and sprinkle the chopped green onions on top. Bring this mix to a gentle boil. Cover the pot tightly with a lid or aluminum foil, then place it in your preheated oven. Let it cook for about 3-4 hours. You’ll know it’s done when the meat is fork-tender and shreds easily. To get the best flavor, marinate your beef chuck roast. I recommend marinating for at least 4 hours. For deeper flavor, try marinating overnight. This allows the meat to soak up all the good tastes from the marinade. Use a mix of soy sauce, brown sugar, sesame oil, ginger, garlic, and gochugaru. Each ingredient adds its own magic to the dish. Remember to turn the roast in the marinade to coat all sides. Searing the roast is key to a tasty meal. First, pat the roast dry with paper towels. This helps to get a nice crust. Season it well with salt and pepper. Heat oil in your pot until it shimmers. Place the roast in the pot and don’t touch it for about 4-5 minutes. This lets it brown well. Flip it and sear the other side. A good sear locks in flavors and makes the roast more delicious. You can use different cooking methods for this pot roast. If you want to save time, use a pressure cooker. It can cook the roast in about an hour while keeping it tender. A slow cooker is also a great choice. Set it on low and cook for 6-8 hours. This method allows flavors to develop slowly. Choose the method that best fits your time and taste! Pro Tips Marination Time: For the best flavor, marinate the beef overnight. This allows the meat to absorb all the delicious flavors, making it more tender and flavorful. Searing Technique: Ensure the pot is hot enough before searing the roast. A good sear creates a flavorful crust that locks in moisture and enhances the overall taste. Resting Period: Let the roast rest after cooking for 10-15 minutes before slicing. This helps the juices redistribute throughout the meat, preventing it from drying out. Vegetable Variety: Feel free to add other vegetables like potatoes or bell peppers. They will absorb the sauce’s flavor and add more nutrition to your dish. {{image_4}} You can easily swap ingredients to fit your taste. If you want a different cut of meat, try brisket or chuck eye roast. For soy sauce, you can use tamari for a gluten-free option. If you need a sweetener, honey or maple syrup work well instead of brown sugar. To add spice, include more gochugaru or a touch of chili paste. For sweetness, toss in a few slices of apple or pear. You can also add vegetables like bell peppers, mushrooms, or zucchini. These will soak up the sauce and add more flavor to your dish. Korean pot roast pairs well with steamed rice or noodles. You can also serve it with Korean side dishes, known as banchan. Try kimchi or pickled vegetables for a nice contrast. A fresh salad with sesame dressing adds a crunchy touch to your meal. Store leftover pot roast in an airtight container. Make sure it cools down first. Keep it in the fridge for up to 3 days. If you want to keep it longer, freezing is a good option. Remember to label the container with the date. This helps you know how fresh it is. To freeze your Korean pot roast, cut it into smaller pieces. This helps it freeze faster and makes reheating easier. Use freezer-safe bags or containers. Remove as much air as possible from the bags. Label them with the date and use them within 3 months for the best taste. When you're ready to eat, reheat the pot roast gently. Use the oven to keep it juicy. Preheat the oven to 300°F (150°C). Place the roast in a baking dish with a bit of broth or sauce. Cover it with foil to keep moisture in. Heat for about 20-30 minutes, or until warmed through. You can also use a microwave, but it might dry out the meat. The best cut for pot roast is beef chuck roast. It has good fat and collagen. This makes it tender and full of flavor when cooked. Other good options include brisket and round. They also have enough fat for great taste. Yes, you can use different methods. A slow cooker works well for pot roast. It allows the meat to cook low and slow, making it very tender. You can also use a pressure cooker. This method cooks the roast faster while keeping it juicy. Check for doneness by using a fork. When the meat shreds easily, it’s done. You can also use a meat thermometer. Aim for an internal temperature of around 195°F to 205°F. This indicates the collagen has broken down, making it tender. Yes, you can make pot roast ahead of time. Cook it fully and let it cool down. Then, store it in the fridge for up to three days. You can also freeze it for longer storage. Just make sure to thaw it in the fridge before reheating. This blog post covered a delicious Korean pot roast recipe. We explored key ingredients, including beef chuck, soy sauce, and garlic. I provided easy steps for marinating and cooking your roast to tender perfection. You also learned tips for flavor, searing, and cooking options to suit your needs. Remember, this dish not only tastes great but also offers room for creativity with variations. Enjoy cooking and sharing this flavorful meal with family and friends.

Korean Pot Roast Delight

A flavorful and tender beef chuck roast marinated in a savory Korean-style sauce, slow-cooked with vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine Korean
Servings 6
Calories 450 kcal

Ingredients
  

  • 3 lbs beef chuck roast
  • 1 cup soy sauce
  • 0.5 cup brown sugar
  • 0.25 cup sesame oil
  • 1 cup beef broth
  • 1 cup water
  • 1 tablespoon grated ginger
  • 4 cloves garlic, minced
  • 2 tablespoons gochugaru (Korean red pepper flakes)
  • 2 carrots cut into chunks
  • 1 onion quartered
  • 3 green onions chopped (plus extra for garnish)
  • 1 tablespoon sesame seeds (for garnish)
  • to taste salt and pepper

Instructions
 

  • In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, beef broth, water, grated ginger, minced garlic, and gochugaru to prepare the marinade.
  • Place the beef chuck roast in a large resealable plastic bag or shallow dish, pour the marinade over it, seal tightly, and refrigerate for at least 4 hours or overnight.
  • Preheat your oven to 300°F (150°C). In a large, oven-safe pot, heat a tablespoon of oil over medium-high heat. Remove the roast from the marinade, pat it dry, season with salt and pepper, and sear for 4-5 minutes on each side until browned. Set aside.
  • In the same pot, add the quartered onion and carrot chunks, sautéing for 3-4 minutes until they begin to soften.
  • Return the seared roast to the pot, pour the reserved marinade over it, and add the chopped green onions. Bring to a gentle boil, cover, and transfer to the oven. Cook for 3-4 hours until fork-tender.
  • Once cooked, remove the pot from the oven and let the roast rest for 10-15 minutes before slicing. Serve with sautéed vegetables and drizzle with sauce, garnished with sesame seeds and additional green onions.

Notes

For an eye-catching presentation, arrange the sliced pot roast on a serving platter surrounded by the vibrant vegetables. Finish with a generous garnish of fresh green onions and a sprinkle of sesame seeds for an inviting touch.
Keyword beef, comfort food, Korean, pot roast, slow-cooked