Description
This Korean Style Pot Roast combines tender chuck roast with gochujang for a comforting, flavorful dish perfect for family dinners.
Ingredients
Scale
- 3 pounds Chuck Roast (or substitute with brisket or pork)
- 1 tablespoon Kosher Salt (adjust to taste)
- 2 tablespoons Vegetable Oil (olive oil can be used as a substitute)
- 1 medium Sweet Onion (or use yellow/red onion if needed)
- 4 cloves Garlic (finely chopped)
- 1 tablespoon Grated Fresh Ginger (use fresh for best flavor)
- 2 tablespoons Gochujang Paste (sriracha can be a substitute)
- 1 tablespoon Brown Sugar (honey or maple syrup can be alternatives)
- 0.25 cup Low-Sodium Soy Sauce or Tamari (tamari is gluten-free)
- 2 cups Beef Stock (vegetable stock can be a lighter variation)
- 1 cup Fresh Cilantro (optional)
- 1 cup Kimchi (recommended for authenticity)
Instructions
- Generously season the chuck roast with kosher salt on all sides. Allow to sit at room temperature for 30 minutes.
- Heat vegetable oil in a large Dutch oven over medium-high heat. Brown the chuck roast on all sides for about 4-5 minutes.
- Remove the roast and sauté sliced sweet onion, minced garlic, and grated ginger for about 5-7 minutes until onions are soft.
- Stir in gochujang paste, brown sugar, and soy sauce or tamari. Mix thoroughly and let flavors meld for about 2 minutes.
- Pour in beef stock and bring to a gentle simmer. Scrape the bottom to deglaze and simmer for 5 minutes.
- Return the roast to the pot, cover, and bake in a preheated oven at 300°F (150°C) for about 2 hours.
- Let the pot roast rest for 10 minutes after cooking, then slice or shred and serve with rice, cilantro, and kimchi.
Notes
- Prep Time: 30 minutes
- Cook Time: 110 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg