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Korean Style Pot Roast Recipe

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★★★★★

4.8 from 141 reviews

This Korean Style Pot Roast is a flavorful and tender beef dish slow-braised in a rich, spicy, and savory sauce made with gochujang, soy sauce, garlic, and ginger. Perfectly cooked chuck roast is infused with Korean chili paste and aromatic ingredients, making it an ideal comfort meal served over rice, mashed potatoes, or in wraps.

Ingredients

Scale

Meat

  • 3–4 lbs chuck roast

Vegetables and Aromatics

  • 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)

Sauces and Oils

  • 1/4 cup soy sauce
  • 2 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil

Liquids

  • 1 cup beef broth

Seasonings

  • Salt and pepper to taste

Instructions

  1. Prepare and season roast: Pat the chuck roast dry with paper towels and season generously with salt and pepper on all sides to enhance the flavor.
  2. Sear the roast: Heat a Dutch oven over medium-high heat and sear the roast on all sides until it develops a rich, brown crust. This seals in juices and builds flavor. Remove the roast and set aside.
  3. Sauté aromatics: In the same Dutch oven, add the sliced onions, minced garlic, and minced ginger. Sauté for 3 to 4 minutes until fragrant and softened, scraping up any browned bits from the roast.
  4. Add sauces and deglaze: Stir in the gochujang, soy sauce, brown sugar, and rice vinegar. Pour in the beef broth and stir well to deglaze the pan, loosening all the tasty bits from the bottom.
  5. Return roast and add vegetables: Place the browned roast back into the pot and arrange the carrot chunks around it.
  6. Braise the pot roast: Cover the Dutch oven with its lid and place in a preheated oven at 325°F (163°C). Braise for 3 to 3.5 hours or until the meat is fork-tender and easily shredded.
  7. Finish and garnish: Carefully remove the roast and skim off excess fat from the cooking liquid. Drizzle sesame oil over the meat and sprinkle with chopped green onions and optional cilantro for fresh vibrant flavor.
  8. Slice and serve: Slice or shred the pot roast as desired. Serve hot over steamed rice, creamy mashed potatoes, or wrapped in lettuce or tortillas for a delicious Korean-inspired meal.

Notes

  • Use a heavy Dutch oven or oven-safe pot for even heat distribution during braising.
  • Gochujang paste can be adjusted based on desired spice level; reduce or increase accordingly.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • For a thicker sauce, remove the roast after cooking and simmer the braising liquid on stovetop to reduce before serving.
  • This dish is excellent served with steamed rice or mashed potatoes to soak up the flavorful sauce.

Keywords: Korean pot roast, gochujang beef, braised chuck roast, Korean comfort food, spicy pot roast

Find it online: https://thedishspot.com/korean-style-pot-roast-recipe/