Korean BBQ Sauce Turns Pot Roast Into a Savory Family Dinner

Korean BBQ sauce is a savory-sweet sauce, and according to The Kitchn, the author has kept a bottle of it on hand as a marinade for galbi. The author also says the sauce can be used in a different way, by braising it into a pot roast.

The recipe starts with a 3-pound boneless beef chuck roast. The oven is heated to 350°F, and the roast is braised covered for 2 hours. The braising liquid is made from 4 cups of low-sodium beef broth, 1 cup of Korean BBQ sauce, 1 diced medium yellow onion, 3 minced garlic cloves, and 3 tablespoons of all-purpose flour.

After the beef has cooked for 2 hours, the vegetables are added to the pot. The recipe calls for 12 ounces of carrots and 1 pound of baby potatoes. These are cooked covered for 1 to 1 1/2 hours until they are fork-tender, which means they are soft enough to be pierced easily with a fork.

For extra savory flavor, the author notes that dried shiitake mushrooms can be added to the braise. If Korean BBQ sauce is not available, bulgogi marinade can be used as a substitute.

The author serves the pot roast with steamed white rice. The author also suggests serving the dish with cabbage kimchi on the side.