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Soy Braised Korean Pot Roast

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This Soy Braised Korean Pot Roast is a comforting dish that melds tender beef with rich, savory flavors. The balance of soy sauce, garlic, and ginger envelops the meat, while vibrant vegetables add both color and nutrition.

Ingredients

Scale
  • 3 to 4 lbs beef chuck roast
  • 2 tablespoons vegetable oil
  • Salt and pepper, to taste
  • 1 cup soy sauce
  • 1/2 cup brown sugar
  • 1/4 cup rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon minced garlic (about 4–5 cloves)
  • 1 tablespoon minced ginger
  • 1 teaspoon black pepper
  • 2 cups beef broth or water
  • 2 medium carrots, peeled and cut into 1-inch pieces
  • 2 medium potatoes, peeled and cut into 1-inch cubes
  • 1 medium onion, quartered
  • 1 cup shiitake mushrooms, cleaned and sliced (or any mushrooms of your choice)
  • 1 cup green beans, trimmed
  • 2 green onions, sliced (for garnish)
  • Sesame seeds (for garnish)

Instructions

  1. Preheat your oven to 300°F (150°C). This low temperature is crucial for tenderizing the beef during the long braising process.
  2. Season the beef chuck roast generously with salt and pepper on all sides. Allow it to sit for about 10 minutes at room temperature to enhance the flavor.
  3. In a large, oven-safe pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Once shimmering, add the roast. Sear for about 4-5 minutes on each side until a deep brown crust forms. This step adds essential flavor, so don’t rush it!
  4. Remove the roast from the pot and set it aside. In the same pot, add minced garlic and ginger. Sauté for 1-2 minutes until fragrant, being careful not to burn them.
  5. Pour in the 1 cup of soy sauce, 1/2 cup brown sugar, 1/4 cup rice vinegar, 1 tablespoon sesame oil, and 2 cups of beef broth (or water). Stir well to combine, scraping the bottom of the pot to release any browned bits.
  6. Return the roast to the pot, ensuring it’s submerged in the liquid. Bring it to a simmer over medium heat.
  7. Once simmering, cover the pot with a lid and transfer it to the preheated oven. Braise for 2 to 2.5 hours, or until the meat is fork-tender. Check occasionally to ensure the liquid isn’t evaporating too quickly; if it looks low, add a bit more broth or water.
  8. After 2 hours, add the prepared vegetables (carrots, potatoes, onion, mushrooms, and green beans) on top of the roast. Cover and continue cooking for an additional 30-45 minutes until the veggies are tender.
  9. Once done, carefully remove the pot from the oven. Let the roast rest for 10-15 minutes before slicing. This allows the juices to redistribute, ensuring a juicy roast.
  10. Serve the sliced pot roast with the vegetables, drizzled with some of the braising liquid. Garnish with sliced green onions and sesame seeds for an extra touch of flavor.

Nutrition

Keywords: Allow the roast to come to room temperature before searing for even cooking. Use a heavy-bottomed pot for better heat retention and even cooking.

Find it online: https://crumella.com/savory-soy-braised-beef-pot-roast-delight/