Description
This Korean Style Pot Roast features tender beef chuck roast, slowly braised to perfection with a flavorful blend of sweet soy sauce, savory miso paste, and a hint of heat from gochugaru. The caramelized onions create a rich, aromatic base, while crunchy vegetables add delightful texture. This comforting dish is perfect for family gatherings, showcasing the essence of Korean cuisine and bringing loved ones together over a satisfying meal. Ideal for dinner, it combines tradition with vibrant flavors that delight the senses.
Ingredients
- 1 beef chuck roast
- 1/2 cup soy sauce, low-sodium
- 1/4 cup miso paste
- 2 tablespoons gochugaru (Korean red pepper flakes)
- 2 onions, sliced
- 4 cloves garlic, minced
- 2 carrots, chopped
- 1/4 cup cilantro, for garnish
- 2 cups vegetable broth
Instructions
- Heat a large Dutch oven over medium-high heat until it’s hot.
- Add oil and sear the beef chuck roast on all sides until golden brown.
- Remove the beef from the pot and set aside.
- In the same pot, add sliced onions and minced garlic.
- Sauté the onions and garlic until translucent and fragrant, about five minutes.
- Pour in vegetable broth to deglaze, scraping up any browned bits from the bottom of the pot.
- Stir in soy sauce, miso paste, carrots, and gochugaru.
- Mix well to ensure even distribution of flavors.
- Return the seared beef to the pot, ensuring it is submerged in liquid.
- Bring to a simmer before covering with a lid and reducing heat to low.
- Braise for approximately three hours or until fork-tender.
Notes
Storage: Allow the Korean style pot roast to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months. If freezing, consider portioning it into smaller containers for easy reheating.
Reheating: To reheat, thaw the frozen pot roast in the refrigerator overnight. Heat it gently on the stovetop over low heat, adding a splash of vegetable broth to prevent drying out. Alternatively, you can microwave it in intervals, stirring occasionally, until heated through.
Serving: Serve the pot roast hot, garnished with chopped cilantro. Pair it with steamed rice or noodles to soak up the flavorful sauce, and consider offering kimchi or pickled vegetables on the side for a traditional Korean touch.
Chef’s Tip: For enhanced flavor, marinate the beef chuck roast in the soy sauce, miso paste, and gochugaru mixture for a few hours or overnight before cooking. This allows the meat to absorb the flavors more deeply, resulting in a richer dish.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Dishes
- Method: Braten
Nutrition
- Calories: 350 kcal
- Sugar: 0
- Sodium: 600mg
- Fat: 15g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 0