Description
A delicious Korean-style pot roast beef recipe that is tender and full of flavors, perfect for family dinners.
Ingredients
Scale
- 1.5–1.8 kg chuck roast, trimmed
- Salt, to taste
- Freshly ground black pepper, to taste
- 120 ml soy sauce
- 30 ml gochujang (Korean red chili paste)
- 45 ml toasted sesame oil
- 3 garlic cloves, minced
- 2.5 cm fresh ginger root, grated
- 30 ml honey or brown sugar
- 120 ml Korean pear or apple, grated
- 15 ml rice vinegar
- 3 carrots, peeled and cut into large chunks
- 2 potatoes, peeled and quartered
- 1 large onion, sliced
- 1 Korean radish, sliced (optional)
- Sliced green onions for garnish
- Toasted sesame seeds for garnish
Instructions
- Pat the chuck roast completely dry with kitchen paper. Season generously with salt and black pepper on all sides.
- In a large skillet over medium-high heat, add a small amount of sesame oil. Sear the beef until deep golden brown on all sides to develop a rich crust.
- In a mixing bowl, combine soy sauce, gochujang, sesame oil, minced garlic, grated ginger, honey or brown sugar, grated Korean pear or apple, and rice vinegar. Stir until the mixture is thoroughly incorporated and smooth.
- Place the seared beef into a slow cooker, Dutch oven, or heavy casserole pot. Pour the sauce over the beef, ensuring full coverage. Arrange carrots, potatoes, onion, and Korean radish (if using) evenly around the meat.
- For a slow cooker, cook on low for 8 hours or on high for 4–5 hours until the beef is fork-tender. For stovetop, cover and simmer over low heat for 3–4 hours, checking periodically to prevent the sauce from drying. Add a splash of water if needed.
- Transfer the cooked beef to a serving platter and arrange the vegetables around it. Spoon several ladlefuls of sauce over the top. Sprinkle liberally with sliced green onions and toasted sesame seeds before serving.
Notes
- Adjust the level of spiciness by modifying the amount of gochujang used.
- Leftover roast can be stored in the refrigerator for up to 3 days.
- This dish pairs well with steamed rice or noodles.
- Prep Time: 20 minutes
- Cook Time: 8-5 hours
- Category: Main Course
- Method: Slow Cooker, Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg