Description
A savory and tender pot roast infused with rich Korean flavors from gochujang and soy sauce, perfect for family dinners.
Ingredients
Scale
- 3–4 lbs chuck roast
- 3 carrots, peeled and cut into chunks
- 1 large onion, sliced
- 5 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons gochujang Korean chili paste
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 cup beef broth
- 2 green onions, chopped (for garnish)
- 2 tablespoons chopped cilantro (optional)
Instructions
- Pat the chuck roast dry and season generously with salt and pepper.
- In a Dutch oven, sear the roast on all sides until browned, then remove and set aside.
- Sauté onions, garlic, and ginger in the same pot for 3–4 minutes until softened.
- Add gochujang, soy sauce, and brown sugar, mixing well with the sautéed vegetables. Stir in rice vinegar.
- Deglaze the pot with beef broth, scraping the bottom to release the browned bits.
- Return the roast to the pot and arrange carrot chunks around it.
- Cover and braise in a preheated oven at 325°F for about 3 to 3.5 hours until fork-tender.
- Once done, skim the fat, drizzle with sesame oil, and garnish with green onions and cilantro.
- Serve hot over rice, mashed potatoes, or in wraps.
Notes
You can prepare the pot roast a day in advance for better flavor. If short on time, consider using a pressure cooker or Instant Pot.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 10g
- Sodium: 1000mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 100mg