Description
This Korean Style Pot Roast recipe features tender beef slow-cooked with a savory blend of soy sauce, brown sugar, garlic, and ginger. It’s a comforting and flavorful dish perfect for any occasion.
Ingredients
- 3–4 pounds beef chuck roast
- 1 tablespoon vegetable oil
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 onion, sliced
- 3–4 cups carrots, peeled and chopped
- 2–3 cups potatoes, peeled and cubed
- 2–3 green onions, chopped (for garnish)
- Salt and pepper, to taste
- Sesame seeds, for garnish (optional)
Instructions
- If using a slow cooker, set it to low. For an oven method, preheat your oven to 275°F (135°C).
- Heat vegetable oil in a large skillet over medium-high heat. Season the chuck roast with salt and pepper, then sear on all sides until browned.
- In a bowl, mix soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and ginger. Stir until the sugar dissolves.
- Place sliced onions, carrots, and potatoes in the bottom of the slow cooker or a Dutch oven.
- Position the seared beef on top of the vegetables.
- Drizzle the prepared sauce over the beef, ensuring it’s well-coated.
- Cover and cook on low for 6–8 hours (slow cooker) or 4–5 hours (oven) until the meat is fork-tender.
- Ensure the roast is cooked through and shreds easily when checked with a fork.
- Remove the roast and let it rest for a few minutes, then shred or slice as desired.
- Serve with chopped green onions and a sprinkle of sesame seeds for added flavor and presentation.
Notes
- Use fresh ingredients for the best results.
- Adjust spice levels by adding gochujang or red pepper flakes if desired.
- Marinate the beef in the sauce for at least an hour before cooking for extra flavor.
- Variations include adding apple or pineapple juice for sweetness, using jackfruit for a vegetarian option, or adding star anise or lemongrass for an Asian fusion flair.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Helpful equipment includes a large skillet, slow cooker or Dutch oven, measuring cups and spoons, a sharp knife, cutting board, and tongs.
- Prep Time: 20 minutes
- Cook Time: 4-6 hours
- Category: Main Course
- Method: Slow Cooker or Oven Braising
- Cuisine: Korean
Nutrition
- Serving Size: 6-8 servings
- Calories: 350 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 12g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 45g
- Cholesterol: N/A
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