Description
This Korean Style Pot Roast is a flavorful, tender beef chuck roast braised in a savory, slightly spicy sauce made with gochujang, soy sauce, and Korean pear. Slowly cooked with aromatic vegetables and mushrooms, it results in a rich and comforting dish perfect for family meals. The roast is seared to lock in flavors, then braised to tender perfection with carrots, potatoes, daikon, and mushrooms, finished with a glossy sauce and garnished with green onions and toasted sesame seeds.
Ingredients
Scale
Beef and Seasonings
- 3 to 3.5 lb (1.3–1.6 kg) beef chuck roast, trimmed of excess surface fat
- 1 1/2 tsp kosher salt
- 3/4 tsp freshly ground black pepper
- 2 tbsp vegetable oil or neutral cooking oil
Vegetables and Aromatics
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 2-inch piece fresh ginger, peeled and thinly sliced (about 2 tbsp)
- 3 green onions, cut into 2-inch pieces (separate white and green parts)
- 2 medium carrots, cut into 1-inch chunks
- 2 medium potatoes, peeled and cut into 1.5-inch chunks
- 1 cup daikon radish, peeled and cut into 1-inch chunks (optional but traditional)
- 8 oz (225 g) cremini or button mushrooms, halved
Braising Sauce
- 2 cups low-sodium beef broth
- 1/3 cup low-sodium soy sauce
- 3 tbsp gochujang (Korean chili paste), adjust to taste
- 2 tbsp brown sugar or honey
- 2 tbsp mirin or rice wine
- 1 tbsp toasted sesame oil
- 1 Korean pear or Asian pear, peeled and grated (or 1/2 sweet apple as substitute)
- 1 tbsp rice vinegar (optional, for brightness at the end)
Garnish
- 1 tsp toasted sesame seeds
- Extra sliced green onions
Instructions
- Prep the beef and vegetables: Pat the beef chuck roast dry with paper towels, then season all sides evenly with kosher salt and black pepper, pressing it into the meat. Slice the onion, mince the garlic, slice the ginger, cut the green onions separating white and green parts, and chop the carrots, potatoes, daikon, and mushrooms as described.
- Make the Korean-style braising sauce: In a medium bowl, whisk together beef broth, soy sauce, gochujang, brown sugar, mirin, toasted sesame oil, and grated Korean pear or apple. Taste and adjust seasoning as needed. Set aside.
- Sear the beef: Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. When hot, add the seasoned roast and sear for 3–4 minutes on each side until deeply browned, including edges. Transfer roast to a plate.
- Sauté aromatics: In the same pot, reduce heat to medium. Add sliced onion and a pinch of salt; sauté 3–4 minutes scraping up browned bits. Add garlic, ginger, and white parts of green onions; cook 1–2 minutes until fragrant.
- Deglaze and add sauce: Stir the braising sauce then pour into pot with aromatics. Scrape browned bits from bottom with a wooden spoon. Bring to a gentle simmer.
- Return beef to pot: Nestle the seared roast into the liquid, which should come halfway up the roast sides. Add more broth or water if needed. Cover pot with a tight-fitting lid.
- Braise the pot roast: Either on stovetop over low heat at a gentle simmer for 2.5 to 3 hours, turning roast occasionally; or preheat oven to 325°F (160°C), bring pot to simmer then cover and transfer to oven to braise for 2.5 to 3 hours, turning halfway through. The roast is done when very tender.
- Add vegetables: About 45–60 minutes before the roast is finished, add carrots, potatoes, daikon, and mushrooms. Submerge as much as possible. Continue braising covered until vegetables and beef are tender.
- Finish the sauce: Remove roast and tent with foil. Transfer vegetables to a bowl. Skim excess fat from liquid. If desired, reduce sauce uncovered over medium heat 5–10 minutes to thicken. Adjust seasoning with rice vinegar, soy sauce, or sugar as preferred.
- Slice or shred the beef: Shred roast into large chunks with forks or slice against the grain. Return beef to pot with sauce or serve with sauce poured over.
- Serve: Arrange beef on a platter with braised vegetables or serve in bowls. Spoon extra sauce over and garnish with green onion greens and toasted sesame seeds. Serve hot with steamed rice, kimchi, and Korean side dishes.
Notes
- Using a Korean or Asian pear adds natural sweetness and tenderizes the meat, but a sweet apple can be substituted if unavailable.
- Adjust gochujang to control the spice level to your preference.
- For a thicker sauce, reduce uncovered after braising.
- Either stovetop or oven braising method works well; choose based on convenience.
- Daikon radish is optional but traditional, providing mild sweetness and texture.
- Leftovers keep well and flavor develops even more after a day.
