Korean Pot Roast

Posted by Callies Biscuits on

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!


Korean Pot Roast

You'll Need:

    - 3-4 pound marbled chuck roast - 3 yellow onions sliced - 5 turnips, peeled and chopped - 10 garlic cloves, skins peeled - 2 cups carrots, chopped - 1/2 cup soy sauce - 1/2 cup mirin - 1 cup water - 1 tablespoon sesame oil - 2 tablespoons vegetable oil, divided

How To:

    1. Preheat oven to 350°F. 1. Heat 1 tablespoon of vegetable oil to medium heat in a large dutch oven or heavy pot. Simmer garlic in vegetable oil for 3 to 4 minutes and then add the onions. Sauté for 8 to 10 minutes or until onions are tender and golden brown. 1. Remove onions and garlic from pot and set aside. Add the remaining tablespoon of oil to the pot and turn the heat up to medium high. 1. Add the chuck roast to the pot and sear for 1-2 minutes on all sides. Return the cooked onions and garlic to the pot. 1. In a small bowl whisk together the soy sauce, mirin, water, and sesame oil and add to the pot. 1. Cover and cook for 3 to 3 ½ hours or until meat is tender. 1. In the last hour of cooking add the chopped turnips and carrots. 1. Serve over rice and garnish with fresh chopped basil, cilantro, mint and green onions. Serve immediately and enjoy!

      "I like to use cilantro, basil, mint, or green onions for garnish!" ~Carrie