Description
Indulge in the ultimate Korean-inspired pot roast, slow-cooked to perfection for a melt-in-your-mouth experience. This recipe delivers tender, flavorful beef that’s been braised in a rich, aromatic sauce, making it the perfect comfort food for chilly days or special occasions.
Ingredients
– 3 pounds beef chuck roast, cut into 2-inch chunks
– 1/2 cup soy sauce
– 1/2 cup brown sugar
– 4 cloves garlic, minced
– 2 tablespoons grated fresh ginger
– 2 teaspoons sesame oil
– 1 teaspoon ground black pepper
– 1 cup beef broth
– 2 bay leaves
– 1 onion, sliced
– 3 carrots, peeled and cut into 1-inch pieces
– 2 tablespoons cornstarch
– 2 tablespoons water
– Cooked white rice, for serving
– Chopped green onions and sesame seeds, for garnish
Instructions
1. In a large dutch oven or heavy-bottomed pot, sear the beef chunks over high heat until browned on all sides, about 3-4 minutes per side. Remove the beef from the pot and set aside.
2. In the same pot, combine the soy sauce, brown sugar, garlic, ginger, sesame oil, and black pepper. Stir to dissolve the sugar.
3. Add the beef back to the pot, along with the beef broth and bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 5 hours, or until the beef is extremely tender and shreds easily with a fork.
4. About 30 minutes before serving, add the sliced onion and carrots to the pot. Continue simmering, uncovered, until the vegetables are tender.
5. In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly pour the slurry into the pot, stirring constantly, to thicken the sauce.
6. Serve the Korean Style Pot Roast over cooked white rice, garnished with chopped green onions and sesame seeds.
Notes
For a richer, more intense flavor, you can substitute some of the beef broth with Korean soju or mirin. You can also add gochujang (Korean chili paste) to the sauce for a spicy kick.
- Prep Time: 15
- Cook Time: 360
- Category: Chicken, Beef & Pork
- Method: Braising
- Cuisine: Korean