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Korean Style Pot Roast taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Korean Style Pot Roast and Fall Comfort Food Vibes

This ultra-flavorful Korean-style pot roast brings together umami-rich soy sauce, gochujang, garlic chili sauce, and a tender chuck roast. A true comfort dish perfect for chilly days.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 6 servings
Calories 583 kcal

Equipment

  • 1 Dutch Oven Oven-safe with tight lid

Ingredients
  

Main Ingredients

  • 1 cup low-sodium beef broth
  • ¾ cup low-sodium soy sauce
  • 3 tablespoons garlic chili sauce
  • 3 tablespoons gochujang
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • ¼ cup light brown sugar firmly packed
  • 2 tablespoons vegetable oil
  • 3 to 3 ½ pound boneless beef chuck roast
  • salt and pepper to taste
  • 1 cup yellow onion finely chopped
  • 1 tablespoon fresh ginger grated
  • 4-6 cloves garlic finely chopped
  • 2 tablespoons cornstarch whisked with ¼ cup water

Instructions
 

Instructions

  • Preheat your oven to 325°F.
  • Season the chuck roast with salt and pepper generously on all sides.
  • Heat oil in a Dutch oven over medium-high heat and sear beef on all sides until browned.
  • Remove beef. In the same pot, combine broth, soy sauce, garlic chili sauce, gochujang, sesame oil, vinegar, and brown sugar. Simmer.
  • Return beef to pot, spoon sauce on top, cover and oven-braise for 2.5 hours.
  • When beef is tender, remove and shred. Skim fat from sauce. Return shredded beef to sauce.
  • Whisk cornstarch with water and stir into sauce until thickened and glossy.

Notes

For extra flavor, top with toasted sesame seeds or serve alongside steamed rice or mashed potatoes. Leftovers reheat beautifully and sauce is great as a stir-in for rice or noodles.