Korean Style Pot Roast

A tender, flavorful pot roast infused with savory Korean-inspired ingredients—braised low and slow until the meat is melt-in-your-mouth perfect, with a deliciously rich sauce.

Why You’ll Love This Recipe

I love how this pot roast combines comforting, slow-cooked beef with bold Korean flavors like soy sauce, garlic, ginger, and a hint of sweetness. The result is a juicy, tender roast that falls apart beautifully, served with a caramelized sauce that’s both hearty and intriguing. It’s a comforting twist on classic pot roast that never fails to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3‑4 lb (1.4–1.8 kg) beef chuck roast

• kosher salt and black pepper

• 2 tablespoons vegetable or canola oil

• 1 large onion, sliced

• 4 cloves garlic, minced

• 2 tablespoons fresh ginger, minced

• ½ cup soy sauce

• 2 tablespoons brown sugar or honey

• 2 tablespoons gochujang (Korean chili paste)

• 1 cup beef broth

• 2 tablespoons rice vinegar

• 2 tablespoons sesame oil

• 2 green onions, sliced (for garnish)

• 1 tablespoon toasted sesame seeds (for garnish)

Directions

1. I pat the chuck roast dry and season generously with salt and pepper.

2. I heat oil in a large Dutch oven over medium-high heat, then sear the roast on all sides until deeply browned (about 4–5 minutes per side). I remove the roast and set it aside.

3. In the same pot, I add sliced onion and sauté until softened and translucent, about 5 minutes.

4. I stir in garlic and ginger and cook for another minute until fragrant.

5. I whisk together the soy sauce, brown sugar, gochujang, beef broth, rice vinegar, and sesame oil.

6. I return the roast to the pot and pour the sauce over it.

7. I bring the mixture to a gentle simmer, then cover and transfer to a preheated 325 °F (160 °C) oven—or reduce heat to low if cooking on the stove.

8. I braise for about 3 to 3½ hours, or until the beef easily pulls apart with a fork. I check occasionally to ensure there’s enough liquid, adding a splash of broth if needed.

9. Once tender, I remove the roast and let it rest for 10 minutes, then shred or slice it against the grain.

10. I simmer the sauce uncovered on the stovetop for about 10 minutes to thicken slightly.

11. I return the meat to the pot to coat it in the rich sauce, then garnish with green onions and sesame seeds before serving.

Servings and timing

• Serves 6–8 comfortably.

• Prep time: 20 minutes

• Braising time: 3–3½ hours

• Total time: approximately 3⅓ to 3¾ hours

Variations

• Spicy boost: I stir in an extra teaspoon of gochujang or add a pinch of red pepper flakes for more heat.

• Vegetable medley: I add carrots, potatoes, or daikon radish halfway through braising to cook in the sauce.

• Leftover sliders: I shred the roast and toss with sauce, then serve on slider buns with a smear of kimchi mayo.

• Slow cooker version: I follow the same steps but transfer everything to a slow cooker and cook on LOW for 7–8 hours or HIGH for 4–5 hours.

Storage/reheating

I refrigerated leftovers in an airtight container for up to 4 days. When reheating, I gently warm the roast and sauce together in a pot over low–medium heat until heated through. It also reheats beautifully in a 300 °F (150 °C) oven covered for about 20 minutes. I sometimes add a splash of broth if the sauce seems too thick after cooling.

FAQs

How do I know when the roast is done?

I look for beef that easily pulls apart with a fork. If it resists, I let it cook a bit longer—ideal tenderness comes around the 3‑hour mark.

Can I use a different cut of beef?

Yes, I can substitute a chuck roast with brisket or round roast. Chuck remains the most tender when braised.

Do I need to add vegetables?

Not necessary, but I often add carrots or potatoes for a one‑pot meal—just add them during the last hour so they don’t overcook.

Can I make this ahead?

Definitely—I find the flavors deepen overnight. I simply cool it, refrigerate, and gently reheat later.

Can I freeze leftover pot roast?

Yes—I freeze it in an airtight container for up to 3 months. When ready, I thaw overnight in the fridge and reheat as usual.

Conclusion

This Korean style pot roast is my favorite way to enjoy a comforting, tender beef dish with bold, savory-umami flavors. It’s perfect for special occasions or cozy weeknight dinners, and it never disappoints—especially with a side of rice or steamed greens to soak up that delicious sauce.