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Korean Style Pot Roast with savory spices and vegetables served on a plate

Korean Style Pot Roast

Savor the rich flavors of this one-pot Korean Style Pot Roast, featuring tender beef slow-cooked to perfection with a savory marinade and fresh veggies.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 to 4 pounds beef chuck roast Select with some marbling for best flavor.
  • 1/4 cup soy sauce
  • 4 cloves garlic, minced Toast for added flavor.
  • 1 cup beef broth
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 1 teaspoon ground black pepper
Vegetables
  • 2 carrots, sliced
  • 1 onion, chopped
  • 2 green onions, chopped (for garnish)

Method
 

Preparation
  1. Preheat the oven to 300°F (150°C).
  2. In a large skillet over medium-high heat, sear the beef roast on all sides until browned.
  3. In a bowl, mix together the soy sauce, minced garlic, beef broth, brown sugar, sesame oil, and black pepper.
  4. Place the seared roast in a large oven-safe pot or Dutch oven.
  5. Pour the soy sauce mixture over the roast, and add the sliced carrots and chopped onion.
  6. Cover the pot with a lid and transfer it to the preheated oven.
Cooking
  1. Braise the roast for 3 to 4 hours, or until the meat is tender and easily pulls apart with a fork.
  2. Remove from the oven and let it rest before slicing.
  3. Garnish with chopped green onions before serving.

Notes

Store leftovers in the fridge for 3-4 days or freeze for up to 3 months. Reheat gently, adding broth if dry.