Irresistible Korean Style Pot Roast
A comforting and hearty Korean twist on the classic pot roast, featuring succulent beef, tender vegetables, and a rich sauce infused with gochujang.
Ingrédients
Main Ingredients
- 4-5 lbs chuck roast The main protein used in this recipe.
- to taste Salt and pepper Used for seasoning the roast.
- 2 tablespoons vegetable oil For searing the roast.
- 1 large onion, chopped Adds flavor to the dish.
- 4 cloves garlic, minced Enhances the savory taste.
- 4 medium carrots, peeled and sliced Adds sweetness and texture.
- 3 medium potatoes, peeled and diced Provides heartiness.
- 3-4 tablespoons gochujang (Korean red chili paste) Brings a unique flavor.
- 1/4 cup soy sauce Adds umami flavor.
- 2-3 cups beef broth or water Used for braising.
Instructions
Preparation
- Gather all your ingredients. Chop the onion, mince the garlic, slice the carrots, and dice the potatoes.
Searing the Roast
- Generously season the chuck roast with salt and pepper on all sides.
- In a large pot, heat the vegetable oil over medium-high heat. Once hot, add the seasoned roast and sear it until browned on all sides, for about 4-5 minutes per side.
Cooking the Vegetables
- Remove the roast and set it aside. In the same pot, add the chopped onion, minced garlic, sliced carrots, and diced potatoes. Sauté for 5-7 minutes until the vegetables begin to soften and become fragrant.
Adding Flavors
- Return the seared roast to the pot. Add the gochujang and soy sauce, stirring well to combine all ingredients.
- Pour in enough beef broth or water to cover the roast halfway.
Simmering
- Increase the heat to bring the pot to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer gently for 3-4 hours, until the meat is fork-tender.
Finishing Touches
- Once cooked, remove the pot from heat. Allow the roast to rest for a few minutes before slicing or shredding it.
- Serve the Irresistible Korean Style Pot Roast warm, optionally garnished with chopped green onions.
- Invite your loved ones to gather around the table and indulge in this delicious meal.
Notes
To store leftovers, let the pot roast cool completely, transfer it to an airtight container, and keep in the fridge for 3-4 days. You can freeze it in containers for up to 3 months. When reheating, ensure it is warmed thoroughly and add a bit of broth to retain moisture.