Korean Style Pot Roast (Print Version)

Tender beef chuck roast slow-cooked in Korean-inspired sauce with gochujang, garlic, ginger, and vegetables for melt-in-your-mouth perfection.

# What You'll Need:

→ Beef

01 - 1 beef chuck roast (3 to 3.5 pounds), trimmed of excess fat
02 - 1 teaspoon kosher salt
03 - ½ teaspoon black pepper

→ Sauce

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

→ Vegetables

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

→ Garnish

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

# How to Cook:

01 - Preheat your oven to 325°F. Position the rack in the center position for even heat distribution.
02 - Pat the beef chuck roast completely dry with paper towels. Sprinkle kosher salt and black pepper evenly over all sides of the meat, pressing gently to adhere.
03 - Heat a large Dutch oven over medium-high heat. Add 1 tablespoon of oil (from the measured sesame oil) and sear the roast on all sides until deeply golden brown, approximately 3 to 4 minutes per side. Transfer the browned roast to a plate and set aside.
04 - Add the sliced yellow onion to the hot pot. Sauté for 2 to 3 minutes, stirring occasionally, until the onion begins to soften and releases its fragrance.
05 - In a medium bowl, whisk together the soy sauce, beef broth, brown sugar, rice vinegar, gochujang, remaining sesame oil, honey, grated ginger, and minced garlic until the sugar is fully dissolved and the mixture is uniform.
06 - Return the seared beef to the Dutch oven. Arrange the carrots, daikon chunks, and 2-inch scallion pieces around the roast, distributing them evenly.
07 - Pour the prepared sauce mixture over the beef and vegetables, ensuring the roast is partially submerged.
08 - Bring the liquid to a gentle simmer over medium heat. Cover the Dutch oven tightly with its lid.
09 - Transfer the covered pot to the preheated oven. Braise for 3 hours, or until the beef is fork-tender and easily shreds apart with minimal resistance.
10 - Carefully remove the Dutch oven from the oven. Transfer the roast and vegetables to a warm serving platter, tenting loosely with foil to retain heat. Skim any excess fat from the surface of the cooking liquid. For a thicker sauce, return the pot to medium-high heat and simmer for 5 to 10 minutes until slightly reduced.
11 - Slice the beef against the grain into ½-inch thick slices, or shred it using two forks. Arrange the meat on a serving platter surrounded by the tender vegetables. Spoon the reduced sauce generously over the top.
12 - Sprinkle the toasted sesame seeds and thinly sliced scallions over the dish immediately before serving.

# Expert Advice:

01 -
  • The slow-cooked beef becomes impossibly tender, almost melting in your mouth
  • The sauce strikes that perfect balance between savory and slightly sweet
  • It feeds a crowd and tastes even better the next day
02 -
  • Patting the beef completely dry before searing is the difference between a nice brown crust and a gray, steamed surface
  • Letting the sauce come to a simmer before putting the pot in the oven helps jump-start the braising process
  • Don't rush the sear, those browned bits on the bottom of the pot dissolve into the sauce and add incredible depth
03 -
  • Cut your daikon and carrots into similar-sized chunks so they cook evenly
  • If the sauce seems too thin after cooking, reduce it on the stove while the meat rests
  • Toast your sesame seeds in a dry pan for just a minute until fragrant before garnishing

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