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 season

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Introduction

This Korean Style Pot Roast combines tender, slow-cooked beef with bold, savory flavors from gochujang and soy sauce. It’s a comforting meal perfect for family dinners, offering a delicious twist on classic pot roast.

A white bowl filled with two main layers: on the left side, fluffy white rice with some chopped green onions on top, and on the right side, dark brown stew with visible chunks of orange carrots and bits of onion. On top of the rice and stew are several thick, tender pieces of shredded beef, glistening with sauce. The stew is garnished with fresh green cilantro leaves and more chopped green onions. A silver spoon rests inside the bowl on the right side, partially submerged in the stew. All this sits 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 until browned on all sides. Remove the roast and set it aside.
Step 3: In the same pot, sauté the onion, garlic, and ginger for 3–4 minutes until softened and fragrant.
Step 4: Stir in the gochujang, soy sauce, brown sugar, and rice vinegar, mixing well to combine.
Step 5: Pour in the beef broth and stir, scraping the bottom of the pot to deglaze and release any browned bits.
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 for 3 to 3.5 hours, or until the meat is fork-tender.
Step 8: Once cooked, skim off any excess fat from the liquid, then drizzle the sesame oil over the roast.
Step 9: Garnish with chopped green onions and cilantro if desired.
Step 10: Slice or shred the roast and serve hot over rice, mashed potatoes, or in wraps.

Tips & Variations

For extra depth, marinate the roast in the soy sauce and gochujang mixture for a few hours before cooking.
Substitute beef broth with chicken or vegetable broth if preferred.
Add potatoes or parsnips with the carrots for a heartier meal.
Adjust gochujang amount to control the heat level, adding more for spicier results.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to avoid drying out the meat. The flavors often improve after a day, making it a great make-ahead meal.

How to Serve

A white bowl holds a layered dish starting with a base of fluffy white rice on one side, topped with chopped green onions. Next to the rice are pieces of tender, shredded dark brown beef with a shiny, rich sauce covering them. On the other side of the bowl, there is a thick, dark brown stew with visible chunks of orange carrots and small pieces of onions, garnished generously with fresh green herbs and more chopped green onions. A silver spoon rests inside the bowl, partially submerged in the stew on the right side. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker for this recipe?

Yes, you can transfer the browned roast and sautéed aromatics into a slow cooker, add the liquids, and cook on low for 7–8 hours or until tender.

What can I serve with Korean Style Pot Roast?

This dish pairs well with steamed rice, mashed potatoes, or even lettuce wraps for a lighter option. Pickled vegetables or kimchi also complement the flavors nicely.