Description
This Korean Style Pot Roast is a comforting and flavorful dish featuring tender beef chuck roast slow-cooked with a savory and slightly sweet marinade of soy sauce, brown sugar, garlic, ginger, and spicy gochujang. Enhanced with vegetables like carrots, onions, and mushrooms, this recipe delivers an incredible depth of flavor and melt-in-your-mouth texture, perfect for an ultimate comfort meal.
Ingredients
Scale
Beef and Marinade
- 3 to 4 pounds beef chuck roast
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 6 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon gochujang (Korean red chili paste)
- 1 teaspoon black pepper
Additional Ingredients
- 4 cups beef broth
- 3 medium carrots, chopped
- 2 medium onions, quartered
- 1 cup mushrooms, sliced
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Mix the Marinade: In a bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, gochujang, and black pepper until well combined.
- Marinate the Roast: Place the beef chuck roast in a large resealable bag or container and pour half of the marinade over it. Ensure the roast is thoroughly coated, seal the bag, and refrigerate for at least 2 hours or preferably overnight to allow the flavors to penetrate.
- Sear the Roast: Heat a tablespoon of oil in a large skillet over medium-high heat. Remove the roast from the marinade and let excess liquid drip off. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. This step locks in flavors and improves texture. Remove from heat.
- Prepare the Slow Cooker: Place quartered onions, chopped carrots, and sliced mushrooms at the bottom of the slow cooker, forming a vegetable base for the roast.
- Add the Roast: Position the seared beef roast on top of the bed of vegetables within the slow cooker.
- Add Remaining Liquid: Pour the remaining half of the marinade along with 4 cups of beef broth over the roast and vegetables to create the cooking liquid.
- Cook Low and Slow: Cover the slow cooker and cook on low heat for 6-8 hours, or on high heat for 3-4 hours, until the meat becomes tender and easily shreds with a fork.
- Rest and Shred: Carefully remove the roast from the slow cooker and let it rest for 10 minutes to retain juices. Then shred the meat using two forks.
- Combine and Heat: Return the shredded beef to the slow cooker and stir well to combine with the vegetables and flavorful sauce.
- Garnish and Serve: Serve the hot Korean Style Pot Roast garnished with sliced green onions and toasted sesame seeds for an authentic finish.
Notes
- For best flavor, marinate the beef overnight.
- Searing the roast is essential to develop a rich, caramelized crust.
- You can substitute gochujang with chili paste if unavailable, but it may alter the spice profile.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Serve with steamed rice or crusty bread to soak up the flavorful sauce.
