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–+ servings
Korean Style Pot Roast

Savory Korean Style Pot Roast for Ultimate Comfort Food

Experience the heartwarming delight of Korean Style Pot Roast, with tender beef and a rich glaze for ultimate comfort food.
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Prep Time 15 minutes
Cook Time 4 hours
Resting Time 15 minutes
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Korean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 1 kg Beef Chuck Roast The ideal cut for braising
  • 0.5 cup Soy Sauce Low-sodium varieties can be used
  • 0.25 cup Brown Sugar Maple syrup makes a great substitute
  • 2 tablespoons Sesame Oil Can swap with another cooking oil if needed
  • 4 cloves Garlic Minced garlic from a jar can be used
  • 1 tablespoon Ginger Fresh ginger root is best
  • 2 cups Beef Broth Vegetable broth can be used for a lighter taste
For the Vegetables
  • 2 medium Onions Yellow or white onions work well
  • 3 medium Carrots Parsnips can be used for an alternative flavor
  • 4 medium Potatoes Sweet potatoes can be an interesting twist
  • 2 cups Mushrooms Substitute with any favorite veggie
For the Glaze
  • 2 tablespoons Cornstarch Arrowroot powder is a great gluten-free alternative
  • 0.5 cup Water Chicken or beef broth can add more depth

Equipment

  • oven-safe pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 300°F (150°C). Chop the onions, carrots, and potatoes into thick chunks, season the beef with salt and pepper.
  2. Heat vegetable oil in a large pot, sear the roast for 4-5 minutes on each side until browned. Transfer to a plate.
  3. Sauté onions for 3-4 minutes until soft. Add minced garlic and grated ginger, cooking for an additional minute.
  4. Pour in soy sauce, beef broth, sesame oil, and add brown sugar, scraping browned bits from the pot. Simmer gently.
  5. Return the seared roast to pot, add carrots, potatoes, and mushrooms, ensuring they're submerged in the liquid.
  6. Cover the pot with a lid and cook in the oven for 3-4 hours until fork-tender.
  7. Remove the roast, mix cornstarch with water to create a slurry and stir into remaining liquid, cooking until thickened.
  8. Slice the beef and serve with glazed vegetables, drizzling the sauce over the top.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 28gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 720mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 20IUVitamin C: 25mgCalcium: 4mgIron: 15mg

Notes

This pot roast is perfect for meal prep, with flavors that deepen as it sits. Store leftovers in an airtight container.

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