Description
A delicious Korean-style pot roast that combines tender beef with flavorful vegetables and a savory sauce.
Ingredients
Scale
- 2 pounds beef chuck roast
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 4 medium carrots, cut into chunks
- 2 cups baby potatoes, halved
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Preheat your oven to 300°F (150°C).
- Season the beef chuck roast with salt and black pepper on all sides.
- In a large oven-safe pot or Dutch oven, heat the vegetable oil over medium-high heat. Sear the roast for about 4-5 minutes on each side until browned. Remove the roast and set aside.
- In the same pot, add the sliced onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent.
- In a bowl, whisk together the beef broth, soy sauce, brown sugar, rice vinegar, sesame oil, and grated ginger. Pour this mixture into the pot with the onions and garlic.
- Return the roast to the pot and add the carrots and baby potatoes around it.
- Cover the pot with a lid and transfer it to the preheated oven. Cook for 3 to 4 hours, or until the meat is tender and easily shreds with a fork.
- Once cooked, remove the pot from the oven and let it rest for 10-15 minutes.
- Slice the roast and serve it with the vegetables, drizzling some of the cooking liquid over the top. Garnish with sliced green onions and sesame seeds.
Notes
- For a spicier kick, add 1-2 teaspoons of gochujang (Korean chili paste) to the sauce mixture.
- Substitute the carrots and potatoes with other vegetables like bell peppers or mushrooms for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 3 to 4 hours
- Category: Main Dish
- Method: Oven
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg