Korean Style Pot Roast Recipe

Ingredients

3-4 lbs Chuck roast (Ideal for slow cooking due to its marbling)
Salt and black pepper (For seasoning before searing)
cup soy sauce
2 tbsp gochujang (Korean chili paste)
3 tbsp sesame oil
3 cloves garlic (minced)
1- inch ginger (grated)
2 tbsp honey or brown sugar
cup Korean pear or apple (grated)
1 tbsp rice vinegar
3 carrots (peeled and cut into chunks)
2 potatoes (peeled and quartered)
1 onion (sliced)
Optional: 1 Korean radish (sliced)
Sliced green onions
Sesame seeds

Directions

  1. Pat the beef dry and season with salt and pepper on all sides.
  2. In a large skillet, heat a bit of sesame oil over medium-high heat. Sear the beef until browned on all sides. This locks in the flavor.
  3. In a bowl, combine soy sauce, gochujang, sesame oil, garlic, ginger, honey, and grated Korean pear. Stir until smooth.
  4. Place the seared beef into a slow cooker, Dutch oven, or heavy pot. Pour the sauce over the beef, ensuring it’s well-coated. Add the sliced onions, carrots, potatoes, and Korean radish around the beef. For slow cooker: Cook on low for 8 hours or high for 4-5 hours. For stovetop: Simmer on low heat for 3-4 hours, covered, checking occasionally to ensure it doesn’t dry out.
  5. Transfer the beef to a platter and arrange the vegetables around it. Spoon the sauce over the top for added flavor. Garnish with green onions and sesame seeds.

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