Description

A flavorful twist on classic pot roast, this Korean-style version features tender beef braised in a savory, slightly sweet sauce infused with soy, garlic, and gochujang.

Ingredients

3 lbs beef chuck roast
2 tablespoons vegetable oil
1 onion, sliced
4 cloves garlic, minced
1 tablespoon ginger, grated
1/4 cup soy sauce
2 tablespoons gochujang (Korean chili paste)
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 cup beef broth
2 carrots, cut into chunks
2 potatoes, cut into chunks
2 green onions, sliced (for garnish)
1 tablespoon sesame seeds (for garnish)

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Instructions

Preheat oven to 325°F (163°C).
Season beef with salt and pepper.
Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned. Remove and set aside.
Add sliced onion to the pot and sauté until soft. Add garlic and ginger, cook for 1 minute more.
Stir in soy sauce, gochujang, brown sugar, rice vinegar, sesame oil, and beef broth. Bring to a simmer.
Return beef to the pot and spoon some sauce over it. Cover with lid and transfer to the oven.
Braise for 2.5 to 3 hours, adding carrots and potatoes for the last hour of cooking.
Remove from oven, shred or slice the beef, and serve with sauce, garnished with green onions and sesame seeds.

Notes

Can be made in a slow cooker on low for 8 hours instead of using an oven.
Adjust gochujang amount to control spice level.
Serve over rice or with steamed vegetables for a complete meal.