Korean-Style Gochujang Pot Roast
This flavorful pot roast combines savory beef with the spicy kick of gochujang, resulting in a comforting one-pot meal that's perfect for weeknight dinners.
Ingredients
Main Ingredients
- 3-4 pounds beef chuck roast Use a tender cut for best results.
- 1 tablespoon olive oil For searing the roast.
- 2 onions, coarsely chopped Adds flavor and sweetness.
- 4 cloves garlic, minced Enhances the aroma.
- 1 carrot, peeled and sliced For additional flavor and sweetness.
- 1 cup beef broth For moisture and richness.
- 1/2 cup gochujang (Korean red chili paste) Provides heat and depth of flavor.
- 1/4 cup soy sauce Adds salt and umami.
- 2 tablespoons brown sugar Balances the spiciness of gochujang.
- 2 tablespoons sesame oil For added richness.
- 1 tablespoon rice vinegar For a touch of acidity.
- 1 tablespoon fresh ginger, minced Adds warmth and spice.
- Salt and pepper to taste For seasoning.
- Chopped green onions for garnish Optional for serving.
Instructions
Preparation
- Heat the olive oil in a Dutch oven over medium-high heat.
- Season the chuck roast with salt and pepper and sear it in the pot for about 4-5 minutes per side until browned.
- Remove the roast from the pot, add the onions, garlic, and carrot, and sauté for 3-4 minutes until the onions are translucent.
Cooking
- In a bowl, whisk together the gochujang, beef broth, soy sauce, brown sugar, sesame oil, rice vinegar, and ginger.
- Pour the mixture into the pot, scraping up any brown bits from the bottom.
- Return the roast to the pot, bring to a gentle simmer, cover, and let cook on low heat for about 3-4 hours until the meat is fork-tender.
- Alternatively, for a slow cooker, set it on low for about 8 hours.
Serving
- Once the roast is done, remove it from the pot and let it rest for 10 minutes.
- Slice or shred the meat and serve warm, garnished with chopped green onions and drizzled with the sauce.
Notes
If you’re short on time, use a pressure cooker for a quicker cooking time without sacrificing flavor. Don't worry if the sauce looks lumpy; a good stir before serving will fix this.