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A delicious plate of Classic Korean Pot Roast garnished with vegetables and spices.

Classic Korean Pot Roast

A comforting and flavorful pot roast that captures the essence of Korean cuisine with tender beef, a sweet-savory marinade, and an array of fresh vegetables.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Beef
  • 2-3 lbs beef chuck roast (preferably grass-fed for the best flavor) Choose high-quality beef for the best taste.
  • Salt and pepper to taste Season generously.
  • 2 tablespoons vegetable oil (can substitute with canola or sesame oil)
For the Marinade
  • 1/4 cup soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • 2 tablespoons rice wine or mirin
  • 4 cloves garlic, minced
  • 1 inch piece ginger, minced
For the Vegetables
  • 2 medium carrots, sliced into rounds
  • 1 medium onion, chopped
  • 1 cup shiitake mushrooms, sliced (or any fresh mushrooms you prefer)
  • 2 cups water or beef broth Use enough to cover the bottom of the pot.

Method
 

Preparation
  1. Season the beef chuck roast with salt and pepper generously, ensuring every inch is covered.
  2. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Once hot, add the roast and sear on all sides until browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.
  3. In a bowl, combine the soy sauce, brown sugar, sesame oil, rice wine, garlic, and ginger. Whisk until well blended and the sugar has dissolved.
  4. Place the seared beef back into the pot. Pour the marinade over the beef, ensuring it’s well coated. Arrange vegetables (carrots, onion, and mushrooms) around the meat.
  5. Pour in the water or beef broth just enough to cover the bottom of the pot (approximately 1-2 cups).
Cooking
  1. Bring the liquid to a boil, then lower the heat to a simmer. Cover and cook for 2.5 to 3 hours, or until the meat is fork-tender and flavors meld beautifully. Check the roast periodically, adding more liquid if necessary.
  2. Once ready, remove the roast and let it rest for 10 minutes before slicing. Serve with the cooked vegetables drizzled in the flavorful sauce.

Notes

For variations, try using pork shoulder or jackfruit for vegetarian options. Add Korean red pepper flakes for a spicy kick. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.