Description
A flavorful slow-cooked beef chuck roast in a savory Korean-style sauce.
Ingredients
Scale
- 3–4 pounds beef chuck roast
- 2 tablespoons sesame oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup low-sodium soy sauce
- 1/3 cup brown sugar
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 cups beef broth
- 3 carrots, cut into chunks
- 1 pound baby potatoes
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon black pepper
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Sear the Beef: Start by patting the beef chuck roast dry. This helps create that beautiful golden crust. Heat sesame oil in a large Dutch oven over medium-high heat. When it shimmers, place the roast in the pot and sear on all sides until browned. This step locks in flavor and builds the base for the sauce. I always take my time here. That sizzling sound and the caramelized edges are worth the extra few minutes.
- Build the Flavor Base: Remove the roast and set it aside. In the same pot, sauté the sliced onion until softened. Add minced garlic and grated ginger, stirring until fragrant. The aroma at this stage is incredible—warm, savory, and slightly sweet.
- Create the Sauce: Pour in the soy sauce, brown sugar, honey, rice vinegar, beef broth, and gochujang. Stir well, scraping up the browned bits from the bottom of the pot. Those little bits are packed with flavor.
- Slow Cook to Perfection: Return the roast to the pot. Add carrots and baby potatoes around the beef. Bring everything to a gentle simmer, then cover and reduce the heat to low. Let it cook for about 3 hours, or until the beef is fork-tender. You can also place the covered pot in a 325°F (165°C) oven for even cooking. As it cooks, the sauce thickens and transforms into a glossy, deeply savory glaze. This is when Korean Style Pot Roast truly shines.
- Garnish and Serve: Once tender, carefully shred or slice the beef. Spoon the rich sauce over the top and garnish with green onions and sesame seeds. Serve hot with steamed rice to soak up every drop of that flavorful sauce.
Notes
- This dish pairs well with steamed rice.
- You can adjust the level of spiciness by adding more or less gochujang.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Korean
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 15g
- Sodium: 1200mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg