Name: Korean Style Pot Roast Recipe
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Cuisine: Korean
Ingredients: 3–4 lbs chuck roast; 3 carrots, peeled and cut into chunks; 1 large onion, sliced; 5 garlic cloves, minced; 1 tablespoon fresh ginger, minced; 2 green onions, chopped (for garnish); 2 tablespoons chopped cilantro (optional); 1/4 cup soy sauce; 2 tablespoons gochujang (Korean chili paste); 2 tablespoons brown sugar; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 1 cup beef broth; Salt and pepper to taste

Jump to Recipe

Introduction

This Korean Style Pot Roast is a flavorful twist on a classic comfort dish. Tender chuck roast braised in a savory, spicy sauce infused with gochujang and ginger makes for a hearty meal perfect for any occasion.

A white bowl filled with three main layers: on the left side, a bed of fluffy white rice with some green chopped scallions sprinkled on top; on the right side, a rich, dark brown stew with visible chunks of orange carrots and translucent pieces of onion in a glossy sauce; in the center, tender pieces of shredded dark brown beef resting on the rice and partially covered by the stew; fresh green cilantro leaves are scattered on top of the stew and beef, and a silver spoon is partially dipped into the stew on the right side of the bowl, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3–4 lbs chuck roast
3 carrots, peeled and cut into chunks
1 large onion, sliced
5 garlic cloves, minced
1 tablespoon fresh ginger, minced
1/4 cup soy sauce
2 tablespoons gochujang Korean chili paste
2 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 cup beef broth
2 green onions, chopped (for garnish)
2 tablespoons chopped cilantro (optional)

Instructions

Step 1: Pat the chuck roast dry and season it with salt and pepper on all sides.
Step 2: Heat a Dutch oven over medium-high heat and sear the roast on all sides until browned. Remove the roast and set aside.
Step 3: In the same pot, sauté the sliced onion, minced garlic, and minced ginger for 3–4 minutes until fragrant and softened.
Step 4: Stir in the gochujang, soy sauce, brown sugar, and rice vinegar, mixing to combine well.
Step 5: Pour in the beef broth and stir to deglaze the pan, scraping up any browned bits from the bottom.
Step 6: Return the roast to the pot and arrange the carrot chunks around it.
Step 7: Cover the pot and braise in a preheated oven at 325°F (160°C) for 3 to 3.5 hours, or until the meat is fork-tender.
Step 8: Carefully skim off any excess fat from the cooking liquid, then drizzle the sesame oil over the roast.
Step 9: Garnish with chopped green onions and optional cilantro before slicing or shredding the roast.
Step 10: Serve the pot roast hot, over rice, mashed potatoes, or wrapped in lettuce or tortillas for a delicious meal.

Tips & Variations

For extra depth, marinate the roast in the soy sauce, gochujang, and brown sugar mixture for a few hours before cooking.
If gochujang is not available, substitute with a mixture of red chili paste and a touch of miso paste for umami flavor.
Add mushrooms or potatoes along with the carrots for a heartier pot roast.
Use a slow cooker instead of the oven, cooking on low for 8 hours for convenience.

Storage

Store leftover pot roast and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. For longer storage, freeze portions in freezer-safe containers for up to 3 months.

How to Serve

In a white bowl on a white marbled surface, there is a dish with three visible layers: a base layer of fluffy white rice on the left, a thick and rich dark brown stew with chunks of orange carrots and pieces of tender shredded beef in the middle and right side, topped with fresh green chopped scallions and sprigs of cilantro. A silver spoon is partly dipped into the stew on the right side of the bowl, catching some of the beef and carrot pieces. The stew looks glossy and juicy with a thick sauce. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this pot roast?

Yes, chuck roast is ideal for its marbling and tenderness, but you can use brisket or round roast as alternatives. Just adjust cooking times accordingly to ensure tenderness.

How spicy is this dish?

The gochujang provides a mild to moderate heat with a sweet and savory profile, making the dish flavorful without overwhelming spice. You can adjust the amount according to your heat preference.