Korean Pot Roast

Everybody loves a great pot roast! It is something that my family has at least once a week during the colder months. A pot roast is such an easy dish to have for family suppers and it makes your whole house smell divine. One of my dearest friends, Amanda Seay, often shares some of her wonderful recipes with me. This one came from her and we love to use it to spice up our regular old pot roast and give it Korean style!

  1. Simmer garlic in vegetable oil for 5 minutes, adding sliced onions and sautee.
  2. Remove onions and Brown the meat on all sides in the pot, then return cooked onions to the pot
  3. Whisk together the soy, mirin, water, and sesame oil, and add to the pot
  4. Cover and slow cook in oven at 350 degrees for 3-3.5 hours
  5. In the last hour of cooking add the chopped turnips and, carrots
  6. Serve with rice and fresh chopped herbs like basil, cilantro, and mint together
  • Marbled Chuck Roast 3- 4lb
  • 3 Yellow Onions sliced
  • 5 peeled and chopped Turnips
  • 10 Cloves of Garlic peeled
  •  2 cups of Carrots
  • 1/2 cup Soy Sauce
  • 1/2 cup thick Mirin
  • 1 cup water
  • 1 tablespoon Sesame Oil, toasted
  • 2 tablespoons Vegetable Oil