Description
This Korean-Inspired Pot Roast is a succulent and flavorful dish featuring tender beef chuck roast braised with a savory and spicy sauce made from gochujang, soy sauce, garlic, and ginger. Enhanced with carrots, daikon radish, and scallions, this comforting main course offers a perfect balance of umami, sweetness, and heat, making it ideal to serve over rice or mashed potatoes for a hearty meal.
Ingredients
Scale
Meat and Vegetables
- 3 pounds beef chuck roast, trimmed of excess fat
- 2 large carrots, peeled and cut into chunks
- 1 daikon radish, peeled and cut into chunks
- 1 bunch scallions, chopped (reserve some for garnish)
- 1 large yellow onion, thinly sliced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
Sauce and Seasonings
- 1 tablespoon vegetable oil
- ½ cup low-sodium soy sauce
- ¼ cup brown sugar
- ¼ cup rice vinegar
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon sesame oil
- 1 cup beef broth
- Freshly ground black pepper, to taste
- 1 tablespoon sesame seeds (for garnish)
Optional Serving
- Cooked white rice or mashed potatoes for serving
Instructions
- Season and Sear the Beef: Season the beef chuck roast generously with freshly ground black pepper on all sides. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the roast for 3 to 4 minutes on each side until it develops a rich brown crust. Remove the roast from the pot and set it aside.
- Sauté Aromatics: Reduce the heat to medium and add the sliced onion to the same pot. Cook for 2 to 3 minutes until the onion softens. Stir in the minced garlic and grated ginger, cooking for an additional minute to release their fragrant aromas.
- Prepare the Sauce: Add the low-sodium soy sauce, brown sugar, rice vinegar, gochujang, sesame oil, and beef broth to the pot. Stir well to combine all ingredients into a flavorful sauce.
- Return the Roast and Add Vegetables: Place the seared beef roast back into the pot, spooning some of the sauce over the meat. Surround the roast with the carrot chunks, daikon radish pieces, and most of the chopped scallions.
- Braise the Beef: Bring the mixture to a gentle simmer. Cover the pot and reduce the heat to low. Let it cook undisturbed for 3 to 3½ hours, or until the beef is fork-tender and easily shreds apart.
- Shred and Warm Through: Carefully remove the roast and vegetables from the pot. Shred the beef using two forks. Skim any excess fat from the sauce if necessary, then return the shredded beef and vegetables to the sauce. Warm everything through for a few minutes.
- Garnish and Serve: Garnish with the reserved scallions and sprinkle with sesame seeds. Serve the pot roast hot over cooked white rice or mashed potatoes, as desired.
Notes
- For deeper flavor, marinate the beef in the sauce ingredients for several hours or overnight before cooking.
- Adjust the amount of gochujang to suit your preferred spice level.
- Leftovers taste even better the next day and can be repurposed into sandwiches or rice bowls.
