This Korean Pot Roast is exactly what you need for those in-between the holidays weeknight dinners when you’ve got guests in town, the fridge is full of pie, and you still have to feed everyone real food. It’s cozy, low-effort, and so flavorful thanks to a soy sauce, brown sugar, and mirin sauce that simmers all day.
Cook
6h 40m
Ingredients
Method
Turn cooking mode on
Step 1
Cut the chuck roast into 6 large chunks and season lightly with salt and pepper.
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For
6
M
I
For the Pot Roast:
2-3
lb
Boneless beef chuck roast, cut into 6 large chunks
2
Onion, thinly sliced
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
This Korean Pot Roast is exactly what you need for those in-between the holidays weeknight dinners when you’ve got guests in town, the fridge is full of pie, and you still have to feed everyone real food. It’s cozy, low-effort, and so flavorful thanks to a soy sauce, brown sugar, and mirin sauce that simmers all day.
Cook
6h 40m
Ingredients
Method
Turn cooking mode on
Step 1
Cut the chuck roast into 6 large chunks and season lightly with salt and pepper.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
For
6
M
I
For the Pot Roast:
2-3
lb
Boneless beef chuck roast, cut into 6 large chunks
2
Onion, thinly sliced
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
