Description
This tender, flavorful Korean-style pot roast is the ultimate comfort food. Slow-braised in a savory-sweet sauce, the beef becomes melt-in-your-mouth delicious, perfect for serving over rice or noodles.
Ingredients
– 3 pounds beef chuck roast, cut into 2-inch cubes
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 4 cloves garlic, minced
– 2 tablespoons grated fresh ginger
– 1 teaspoon sesame oil
– 1/2 teaspoon ground black pepper
– 1 cup beef broth
– 2 green onions, sliced for garnish
– 2 tablespoons toasted sesame seeds for garnish
Instructions
1. In a large bowl, combine the beef, soy sauce, brown sugar, garlic, ginger, sesame oil, and black pepper. Toss to coat the beef evenly.
2. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef mixture and sear on all sides until browned, about 3-4 minutes per side.
3. Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 2-3 hours, or until the beef is very tender and easily shreds with a fork.
4. Remove the pot roast from the heat and shred the beef using two forks. Taste and adjust seasoning as needed.
5. Serve the Korean-style pot roast over steamed rice or noodles, garnished with sliced green onions and toasted sesame seeds.
Notes
For extra flavor, you can add 1-2 tablespoons of gochujang (Korean chili paste) to the sauce. This pot roast also makes great leftovers and can be frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 180
- Category: Chicken, Beef & Pork
- Method: Stovetop
- Cuisine: Korean