Korean Style Pot Roast
A rich and flavorful pot roast that captures the essence of Korean cuisine, tenderized by slow cooking and infused with a unique blend of spices and vegetables.
Ingredients
For the Marinade
- 1 cup soy sauce Use low-sodium soy sauce for a lighter option.
- 1/2 cup brown sugar Adjust based on sweetness preference.
- 1/4 cup honey For added sweetness.
- 1 tablespoon minced garlic
- 1 tablespoon freshly grated ginger
- 2 teaspoons sesame oil Adds an authentic flavor.
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes Use optional for heat.
For the Roast
- 3-4 pounds beef chuck roast
- 4 pieces scallions, chopped
- 1 medium onion, sliced
- 2 cups carrots, cut into chunks
- 2 cups baby potatoes, halved
- 1 cup water or beef broth
Instructions
Preparation
- In a bowl, combine soy sauce, brown sugar, honey, minced garlic, ginger, sesame oil, black pepper, and red pepper flakes if using. Stir until the sugar dissolves.
- Place the beef chuck roast in a large resealable bag or a bowl. Pour the marinade over the meat, ensuring it is well-coated. Seal the bag or cover the bowl and let it marinate in the refrigerator for at least two hours, preferably overnight.
Cooking
- Preheat your oven to 300°F (150°C). Remove the roast from the marinade, reserving the liquid.
- Sear the roast in a hot, oven-safe skillet with some oil for about 4-5 minutes on each side until browned.
- Add the sliced onions, chopped scallions, carrots, and baby potatoes to the skillet around the roast.
- Pour the reserved marinade and water or beef broth over everything.
- Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Cook for about 3 to 4 hours or until the meat is fork-tender and the vegetables are soft.
- Once done, remove the pot roast from the oven. Let it rest for 15-20 minutes before slicing.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Serve with a side of steamed rice or noodles and garnish with extra chopped scallions or sesame seeds. Pickled vegetables or kimchi can provide a refreshing contrast to the roast.