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Korean Style Pot Roast (Tender Soy Braised Beef Chuck)

Close-up of shredded korean style pot roast mixed with chunks of potatoes and carrots in a white bowl.
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Make incredibly tender, savory Korean Style Pot Roast using beef chuck. This recipe uses soy sauce, ginger, and garlic for a deep, sweet and savory flavor profile perfect for serving over rice.

Ingredients

Scale
  • 3 lb beef chuck roast
  • 1 cup soy sauce
  • 1/2 cup water
  • 1/4 cup brown sugar
  • 2 tablespoons sesame oil
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon minced fresh ginger
  • 6 cloves garlic, minced
  • 1 medium yellow onion, quartered
  • 2 carrots, cut into 2-inch pieces
  • 2 potatoes, quartered
  • 1 teaspoon black pepper

Instructions

  1. Pat the beef chuck roast dry with paper towels. Season all sides lightly with black pepper.
  2. In a large bowl or resealable bag, combine the soy sauce, water, brown sugar, sesame oil, gochujang, ginger, and garlic. Mix well.
  3. Place the beef roast into the marinade. Turn to coat completely. Marinate in the refrigerator for at least 2 hours, or preferably overnight for the best flavor.
  4. Preheat your oven to 325°F (160°C).
  5. Place the marinated beef and all the marinade into a Dutch oven or heavy, oven-safe pot with a tight-fitting lid.
  6. Arrange the onion, carrots, and potatoes around the beef.
  7. Bring the liquid to a gentle simmer on the stovetop over medium heat.
  8. Cover the Dutch oven tightly and transfer it to the preheated oven.
  9. Braise for 3 to 4 hours, or until the beef is fork-tender and easily shreds.
  10. Remove the beef from the pot and shred it using two forks. Skim any excess fat from the surface of the braising liquid.
  11. Return the shredded beef to the pot with the vegetables and sauce. Stir gently to coat. Cook on the stovetop for 5 minutes to heat through before serving.

Notes

  • For an Instant Pot Korean Beef Roast, cook on high pressure for 60 minutes, followed by a natural pressure release for 15 minutes.
  • Serve this Sweet and Savory Pot Roast over steamed white rice to soak up the rich sauce.
  • You can substitute beef short ribs for the chuck roast if you prefer a Galbijjim style dish.

Nutrition

Find it online: https://purecookingjoy.com/korean-style-pot-roast-recipe/

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