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Korean-Style Pot Roast

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Korean Style Pot Roast is the ultimate comfort dish that transforms a classic favorite into something deeply savory, rich, and packed with bold flavors. The combination of tender, slow-braised beef, a soy-based umami sauce, and hints of garlic, ginger, and sesame creates an irresistible meal. This isn’t just any pot roast; it’s a soul-warming experience that brings together the best of Korean-inspired flavors with the cozy, familiar appeal of slow-cooked beef. Every bite is infused with deep, caramelized sweetness balanced by a subtle kick of spice, making it both nostalgic and incredibly satisfying.

Ingredients

Scale

    • 3 lbs beef chuck roast (or brisket)

    • 1 tablespoon vegetable oil

    • 1 large onion, sliced

    • 4 cloves garlic, minced

    • 1-inch piece of ginger, grated

    • 2 medium carrots, cut into chunks

    • 2 medium potatoes, cut into chunks

    • 1 cup low-sodium beef broth

    • ¼ cup low-sodium soy sauce

    • 2 tablespoons honey (or brown sugar)

    • 1 tablespoon gochujang (Korean chili paste) – adjust to spice preference

    • 1 tablespoon rice vinegar

    • 1 teaspoon toasted sesame oil

    • 1 teaspoon black pepper

    • 2 green onions, chopped (for garnish)

    • 1 teaspoon sesame seeds (for garnish)

Instructions

Prepare the Beef:

    1. Sear the Roast: Heat oil in a large Dutch oven or heavy pot over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side. Remove and set aside.

Build the Flavor Base:

    1. Sauté the Aromatics: In the same pot, add onions, garlic, and ginger. Sauté for 2-3 minutes until fragrant.

    1. Deglaze the Pot: Pour in the beef broth and use a wooden spoon to scrape up the browned bits for extra flavor.

Slow Cook the Roast:

    1. Add Seasonings: Stir in soy sauce, honey, gochujang, rice vinegar, sesame oil, and black pepper.

    1. Simmer and Cook: Return the beef to the pot and bring to a gentle simmer. Cover and cook over low heat for 3 hours, turning the beef occasionally.

    1. Add Vegetables: In the last 45 minutes of cooking, add carrots and potatoes. Continue cooking until vegetables are tender.

Shred and Serve:

    1. Shred the Beef: Once cooked, remove the beef and shred it into chunks. Return it to the pot and stir to coat in the sauce.

    1. Garnish and Serve: Top with chopped green onions and sesame seeds before serving.

Nutrition

Find it online: https://minimealprep.com/korean-style-pot-roast/