Description
A flavorful twist on classic pot roast, this Korean-style version features tender beef braised in a soy-based sauce with garlic, ginger, sesame, and a touch of heat. Perfect served over rice, mashed potatoes, or wrapped in lettuce leaves.
Ingredients
- 3–4 lbs beef chuck roast
- Salt and black pepper, to taste
- 2 tbsp oil (for searing)
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1–2 carrots, cut into chunks
- 2 cups beef broth
- ½ cup low-sodium soy sauce
- ¼ cup brown sugar or honey
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 1 tbsp gochujang (optional, for heat)
- 1 tsp ground black pepper
- For serving: steamed rice or mashed potatoes
- Garnish: green onions, sesame seeds, fresh cilantro
Instructions
- Season chuck roast generously with salt and pepper.
- Heat oil in a Dutch oven over medium-high heat. Sear roast 3–4 minutes per side until browned. Remove and set aside.
- Add onion, garlic, and ginger to the pot. Sauté 2 minutes until fragrant.
- Pour in beef broth, soy sauce, brown sugar, rice vinegar, sesame oil, gochujang (if using), and black pepper. Stir well.
- Return roast to the pot and add carrots around the meat. Bring to a simmer.
- Cover and cook on low heat 3–3½ hours, or until beef is fork-tender. (Or bake at 325°F, or slow cook on low 7–8 hours.)
- Remove roast, shred into chunks, and reduce sauce slightly if needed.
- Return beef to the sauce, toss to coat, and serve over rice or mashed potatoes. Garnish with green onions, sesame seeds, and cilantro.
Notes
- Add shiitake mushrooms or daikon radish for extra flavor.
- For a sweeter version, use pear juice or increase honey.
- Serve in lettuce wraps with kimchi for a low-carb option.
- Leftovers make great sandwiches, sliders, or tacos.
- Thicken sauce with a cornstarch slurry if desired.
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 8g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg
