Korean Style Pot Roast (Printable Version)

Tender slow-cooked beef in savory Korean-inspired sauce with vegetables

# What You Need:

→ Beef and Seasoning

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→ Korean Sauce

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→ Vegetables

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→ Garnish

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# How To Make:

01 - Preheat oven to 325°F.
02 - Pat the beef roast dry with paper towels. Season all sides with salt and pepper.
03 - Heat a large Dutch oven over medium-high heat. Add 1 tbsp oil and sear the roast on all sides until deep golden brown, about 3-4 minutes per side. Remove the roast and set aside.
04 - Add the onion to the pot and sauté for 2-3 minutes until slightly softened.
05 - In a bowl, whisk together soy sauce, beef broth, brown sugar, rice vinegar, gochujang, sesame oil, honey, ginger, and garlic.
06 - Return the roast to the pot. Scatter carrots, daikon, and scallions around the meat.
07 - Pour the sauce mixture over the roast and vegetables.
08 - Bring to a simmer, then cover and transfer to the preheated oven.
09 - Roast for 3 hours, or until the beef is very tender and easily shreds with a fork.
10 - Remove the roast and vegetables to a platter. Skim excess fat from the sauce and reduce on the stove if desired for a thicker consistency.
11 - Slice or shred the beef. Spoon sauce and vegetables over the top.
12 - Garnish with sesame seeds and sliced scallions before serving.

# Expert Advice:

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  • The sauce creates this incredible sticky glaze that youll want to put on everything
  • Its essentially a set-it-and-forget-it dinner that tastes like you spent all day fussing
  • The leftovers somehow taste even better the next day, if they last that long
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  • Patting the beef completely dry before searing makes the difference between a gorgeous crust and a steamed gray surface
  • Letting the sauce come to a simmer on the stove before transferring to the oven jumpstarts the flavor development
  • The finished sauce might look thin right out of the oven but reducing it for just a few minutes creates the most incredible glaze
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  • If your Dutch oven is not oven-safe, you can transfer everything to a heavy roasting pan covered tightly with foil
  • Double the sauce recipe if you love having extra for drizzling over rice or using as a dipping sauce later
  • Letting the roast rest for 15 minutes before slicing helps the juices redistribute for more tender meat

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