Description
A comforting pot roast with a Korean twist, featuring tender beef and rich flavors.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup sesame oil
- 1 cup beef broth
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 cups carrots, chopped
- 2 cups potatoes, chopped
- 1 onion, chopped
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Preheat your oven to 300°F (150°C).
- Combine soy sauce, brown sugar, sesame oil, beef broth, garlic, and ginger in a bowl and whisk until blended.
- Season the beef chuck roast with salt and pepper. In a large Dutch oven, sear it over medium-high heat until all sides are nicely browned.
- Remove the beef and set it aside. In the same pot, add chopped onions, carrots, and potatoes. Sauté for a few minutes until slightly softened.
- Return the beef to the pot and pour the prepared sauce mixture over it.
- Cover with a lid and transfer to the oven.
- Roast for 3-4 hours, or until the meat is fork-tender and shreds easily.
- Remove from the oven, let it rest for a few minutes, then slice and serve with fresh green onions.
Notes
For a gluten-free option, use tamari instead of soy sauce. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 8g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg