Description
A delicious twist on classic pot roast with savory flavors of soy sauce and ginger, perfect for family dinners.
Ingredients
Scale
- 2–3 pounds beef chuck roast
- 1 cup soy sauce
- 1/4 cup brown sugar
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 3–4 carrots, chopped
- 3–4 potatoes, cubed
- 1 onion, chopped
- 2 cups beef broth
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Preheat the oven to 300°F (150°C).
- In a bowl, mix soy sauce, brown sugar, garlic, sesame oil, and ginger to create the marinade.
- Place the beef chuck roast in a large roasting pan and pour the marinade over it, ensuring the beef is well-coated.
- Add the chopped vegetables around the beef.
- Pour in the beef broth and season with salt and pepper.
- Cover the roasting pan with foil and roast in the preheated oven for about 180-240 minutes, or until the beef is tender.
- Once cooked, remove the beef and let it rest for a few minutes before slicing.
- Serve the pot roast with the vegetables and garnish with green onions.
Notes
Let the beef marinate for a few hours or overnight for enhanced flavors. You can also use a meat thermometer to ensure perfect tenderness.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg
Keywords: pot roast, Korean cuisine, beef roast, comfort food, family dinner