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Recipe by:

Sara Crocker

Korean Style Pot Roast for Cozy Holidays

The perfect blend of Korean flavors with tender beef, ideal for holiday gatherings.
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Prep Time 4 minutes
Cook Time 3 minutes
Total Time 4 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Korean
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 3-4 lb. chuck roast
  • ½ cup low-sodium soy sauce
  • ¼ cup sesame oil
  • ¼ cup honey
  • 1 Tbsp. grated fresh ginger
  • 4 cloves garlic, minced
  • 1 Tbsp. gochujang (Korean red pepper paste)
  • 1 Tbsp. rice vinegar
  • 2 Tbsp. brown sugar
  • 4-5 green onions, chopped
  • 2 large carrots, cut into thick slices
  • 4 medium potatoes, quartered
  • 1 medium onion, quartered
  • ½ cup beef broth
  • sesame seeds for garnish (optional)

Equipment

  • Heavy-duty pot
  • Cast-iron skillet
  • Whisk
  • Resealable plastic bag

Method
 

  1. In a large bowl, whisk together the soy sauce, sesame oil, honey, ginger, garlic, gochujang, rice vinegar, and brown sugar.
  2. Place the chuck roast in a resealable plastic bag and pour the marinade over it. Seal the bag and let it marinate in the fridge for at least 4 hours, preferably overnight.
  3. Preheat your oven to 325°F (160°C).
  4. In a heavy-duty pot or cast-iron skillet, heat a tablespoon of oil over medium-high heat. Remove the beef from the marinade and sear it on all sides until browned.
  5. Toss in the carrots, potatoes, and onion to sauté for a few minutes until they caramelize slightly.
  6. Return the chuck roast to the pot with the vegetables. Pour the reserved marinade and beef broth over it. Cover tightly and bake for about 3 hours.
  7. Once done, remove from the oven and let it rest for about 20 minutes. Garnish with chopped green onions and sesame seeds before serving.

Notes

Cooking this pot roast reminded me that patience in the kitchen yields richer flavors, just like the best memories shared over a meal.