Description
This Korean style pot roast recipe features a flavorful marinade with soy sauce, gochujang, garlic, and ginger, perfect for tenderizing a juicy chuck roast. Slow-cooked with vegetables like carrots, potatoes, and onions, this dish is a savory and comforting meal with a hint of sweetness from Korean pear or apple.
Ingredients
Scale
For the Beef:
- 3–4 lbs Chuck roast
- Salt and black pepper
For the Sauce:
- ½ 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
- ½ cup Korean pear or apple grated
- 1 tbsp rice vinegar
Vegetables:
- 3 carrots peeled and cut into chunks
- 2 potatoes peeled and quartered
- 1 onion sliced
- Optional: 1 Korean radish sliced
Garnish:
- Sliced green onions
- Sesame seeds
Instructions
- Marinate the beef: Season the chuck roast with salt and pepper, then sear on each side until browned.
- Prepare the sauce: In a bowl, mix soy sauce, gochujang, sesame oil, garlic, ginger, honey, Korean pear, and rice vinegar.
- Cook in slow cooker: Place the seared beef in the slow cooker, add vegetables, pour the sauce over, and cook on low for several hours until tender.
- Serve: Garnish with green onions and sesame seeds before serving.
Notes
- Adjust the spiciness by adding more or less gochujang paste.
- Feel free to add other vegetables like mushrooms or bell peppers.
- For a thicker sauce, mix cornstarch with water and add it to the slow cooker during the last hour of cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: Korean recipe, pot roast, slow cooker, comfort food, sweet and savory, chuck roast