Korean Style Pot Roast (Printable)

Tender beef roast simmered in savory-sweet Korean sauce with aromatic vegetables for fall-apart meat.

# What You'll Need:

→ Beef

01 - 1 (3-3.5 lb) beef chuck roast, trimmed of excess fat
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, packed
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 into half-moons
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 tbsp toasted sesame seeds
18 - 2 scallions, thinly sliced diagonally

# How-To Steps:

01 - Preheat your oven to 325°F. Position the rack in the center position for even heat distribution.
02 - Pat the beef chuck roast thoroughly dry with paper towels. Season all surfaces generously with kosher salt and black pepper, pressing the seasoning into the meat to adhere.
03 - Heat a large Dutch oven over medium-high heat. Add 1 tablespoon of oil and carefully place the roast in the pot. Sear on all sides until deep golden brown, approximately 3-4 minutes per side. Remove the seared roast to a plate and set aside.
04 - Add the sliced onions to the same pot and sauté for 2-3 minutes, stirring occasionally, until they begin to soften and release their fragrance.
05 - In a medium mixing bowl, whisk together the soy sauce, beef broth, brown sugar, rice vinegar, gochujang, sesame oil, honey, grated ginger, and minced garlic until the sugar is completely 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 and over the meat. Pour the prepared sauce mixture evenly over the roast and vegetables.
07 - Place the pot over medium heat on the stovetop and bring the liquid to a gentle simmer. Once bubbling, cover tightly with the lid.
08 - Transfer the covered pot to the preheated oven. Cook for approximately 3 hours, or until the beef is fork-tender and easily shreds apart.
09 - Carefully remove the pot from the oven. Transfer the roast and vegetables to a serving platter, tenting with foil to keep warm. Skim any excess fat from the surface of the cooking liquid. For a thicker sauce, simmer the liquid on the stove over medium heat until reduced to your desired consistency.
10 - Slice the beef against the grain into thick slices, or shred it with two forks. Arrange the meat on plates with the tender vegetables. Spoon the reduced sauce generously over the top. Finish with toasted sesame seeds and fresh sliced scallions.

# Expert Advice:

01 -
  • The sauce strikes this perfect balance between savory soy and sweet honey that makes you want to spoon it over everything
  • It transforms an inexpensive cut of beef into something that tastes like it came from a fancy restaurant
  • The leftovers somehow taste even better the next day if you manage to have any
02 -
  • Don't rush the searing step, those browned bits on the bottom of the pot are essential for building flavor
  • Let the meat rest for 10 minutes before shredding or slicing so the juices redistribute instead of running all over your cutting board
  • The sauce will seem thin when you first pour it but it thickens beautifully as it roasts and reduces
03 -
  • Pat your meat absolutely dry before seasoning, wet meat won't sear properly and you'll miss out on that gorgeous crust
  • Grate your ginger and garlic on a microplane so they dissolve into the sauce instead of leaving chunks

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