Korean Style Pot Roast (Printer-friendly)

Tender beef slow-cooked in Korean-style savory-sweet sauce with vegetables.

# What You’ll Need:

→ Beef

01 - 1 (3-3.5 lb) beef chuck roast, trimmed
02 - 1 tsp kosher salt
03 - ½ tsp black pepper

→ Sauce

04 - ½ cup low-sodium soy sauce
05 - ½ cup beef broth
06 - ¼ cup brown sugar
07 - 2 tbsp rice vinegar
08 - 2 tbsp gochujang (Korean chili paste)
09 - 2 tbsp sesame oil
10 - 1 tbsp honey
11 - 2 tbsp fresh ginger, finely grated
12 - 6 cloves garlic, minced

→ Vegetables

13 - 1 large yellow onion, sliced
14 - 3 medium carrots, peeled and cut into chunks
15 - 2 cups daikon radish, peeled and cut into chunks
16 - 3 scallions, cut into 2-inch pieces

→ Garnish

17 - 1 tbsp toasted sesame seeds
18 - 2 scallions, thinly sliced

# How-To Guide:

01 - Preheat oven to 325°F.
02 - Pat the beef roast dry with paper towels. Season all sides with salt and pepper.
03 - Heat a large Dutch oven over medium-high heat. Add 1 tbsp oil and sear the roast on all sides until deep golden brown, about 3-4 minutes per side. Remove the roast and set aside.
04 - Add the onion to the pot and sauté for 2-3 minutes until slightly softened.
05 - In a bowl, whisk together soy sauce, beef broth, brown sugar, rice vinegar, gochujang, sesame oil, honey, ginger, and garlic.
06 - Return the roast to the pot. Scatter carrots, daikon, and scallions around the meat.
07 - Pour the sauce mixture over the roast and vegetables.
08 - Bring to a simmer, then cover and transfer to the preheated oven.
09 - Roast for 3 hours, or until the beef is very tender and easily shreds with a fork.
10 - Remove the roast and vegetables to a platter. Skim excess fat from the sauce and reduce on the stove if desired for a thicker consistency.
11 - Slice or shred the beef. Spoon sauce and vegetables over the top.
12 - Garnish with sesame seeds and sliced scallions before serving.

# Expert Advice:

01 -
  • The sauce does something magical after three hours in the oven, turning into this glossy, deeply flavored gravy that you'll want to put on everything.
  • Its one of those rare recipes that tastes like it took all day but only needs about twenty minutes of hands-on time.
  • The vegetables become sweet and melting in the braising liquid, almost better than the beef itself.
02 -
  • Don't skip the searing step because it creates flavor compounds that can't be achieved any other way.
  • The sauce might taste quite salty when you first mix it, but it balances out perfectly as the vegetables release their sweetness.
  • Use a pot that's just big enough to hold everything comfortably because too much empty space will make the sauce reduce too quickly.
03 -
  • Let the roast rest for about 15 minutes before shredding or slicing so the juices redistribute evenly.
  • If your da radish is huge, cut it into slightly smaller pieces so it cooks at the same rate as the carrots.

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