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Korean Style Pot Roast

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A Korean-inspired twist on classic pot roast, this dish features slow-braised beef chuck infused with soy sauce, garlic, ginger, and gochujang for a savory, tender, and deeply flavorful main course.

  • Author: Ella
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 30 minutes
  • Total Time: 3 hours 50 minutes
  • Yield: 6–8 servings
  • Category: Main Course
  • Method: Braising
  • Cuisine: Korean
  • Diet: Halal

Ingredients

  • 3–4 lb (1.4–1.8 kg) beef chuck roast
  • Kosher salt and black pepper, to taste
  • 2 tablespoons vegetable or canola oil
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 1/2 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)

Instructions

  1. Preheat oven to 325 °F (160 °C).
  2. Pat chuck roast dry and season generously with salt and pepper.
  3. Heat oil in a Dutch oven over medium-high heat. Sear roast on all sides until browned, 4–5 minutes per side. Remove and set aside.
  4. In the same pot, sauté onion until translucent, about 5 minutes. Add garlic and ginger; cook 1 more minute.
  5. In a bowl, whisk together soy sauce, brown sugar, gochujang, beef broth, rice vinegar, and sesame oil.
  6. Return roast to the pot and pour sauce over it. Bring to a simmer.
  7. Cover and transfer to the oven (or simmer on stovetop) and braise for 3 to 3½ hours until beef is fork-tender. Add a splash of broth if needed during cooking.
  8. Remove roast and let rest 10 minutes. Shred or slice against the grain.
  9. Simmer sauce on stovetop for 10 minutes to reduce slightly.
  10. Return meat to sauce and coat well. Garnish with green onions and sesame seeds before serving.

Notes

  • Add carrots or potatoes halfway through braising for a complete one-pot meal.
  • Adjust spice level with more gochujang or red pepper flakes if desired.
  • Shred leftovers and use in sliders with kimchi mayo for a fun twist.
  • Store in fridge up to 4 days; freeze up to 3 months.
  • Reheat gently with added broth if needed to loosen the sauce.

Nutrition

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