Why You’ll Love This Recipe
- ✅ Comfort Meets Bold Flavor – A classic pot roast reimagined with Korean spices.
- ✅ Tender Beef Every Time – Slow-cooked chuck roast becomes melt-in-your-mouth delicious.
- ✅ Rich, Savory Sauce – Soy, sesame, garlic, and ginger create depth of flavor.
- ✅ Perfect for Entertaining – Elegant enough for dinner parties, yet easy enough for weeknights.
- ✅ Versatile Leftovers – Shred the beef for tacos, rice bowls, or sandwiches.
Tools You’ll Need
- Large skillet (for searing the beef)
- Dutch oven, heavy pot, or slow cooker
- Mixing bowl (to prepare the sauce)
- Wooden spoon or silicone spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Ladle (for serving the sauce)
Ingredients
For the Beef:
- 3–4 lbs chuck roast (well-marbled for tenderness)
- Salt and black pepper, to taste
For the Sauce:
- ½ cup soy sauce
- 2 tbsp gochujang (Korean chili paste)
- 3 tbsp sesame oil
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 tbsp honey or brown sugar
- ½ cup Korean pear or apple, grated
- 1 tbsp rice vinegar
Vegetables:
- 3 carrots, peeled and cut into chunks
- 2 potatoes, peeled and quartered
- 1 onion, sliced
- Optional: 1 Korean radish, sliced
Garnish:
- Sliced green onions
- Sesame seeds
Instructions
- Prepare the Beef
Pat the chuck roast dry with paper towels to help it sear properly. Generously season all sides with salt and black pepper. Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Once hot, place the roast in the skillet and sear each side for 3–4 minutes until browned. This step locks in flavor and adds depth to the sauce. - Make the Sauce
In a medium bowl, whisk together the soy sauce, gochujang, sesame oil, garlic, ginger, honey, grated pear (or apple), and rice vinegar until smooth. This will be your flavorful cooking liquid. - Assemble the Dish
Place the seared roast into a Dutch oven, slow cooker, or heavy pot. Pour the sauce mixture evenly over the beef. Scatter the sliced onion, carrots, potatoes, and radish (if using) around the meat so they cook in the flavorful liquid. - Cook the Pot Roast
- Slow Cooker Method: Cover and cook on low for 8 hours or high for 4–5 hours.
- Stovetop Method: Bring to a gentle simmer over low heat, cover with a tight-fitting lid, and cook for 3–4 hours. Check occasionally and add a splash of water or broth if it starts to dry out.
- Serve and Garnish
Carefully transfer the beef to a large serving platter. Arrange the cooked vegetables around it. Spoon the sauce generously over the top. Garnish with sliced green onions and a sprinkle of sesame seeds before serving.
Variations & Tips
- Adjusting Spice – Use less gochujang for a milder flavor or add a pinch of Korean chili flakes for extra heat.
- Fruit Substitution – If you can’t find Korean pear, a crisp apple works well.
- Vegetable Texture – Add the vegetables halfway through if you like them firmer.
- Extra Richness – Add a splash of beef broth for a deeper, heartier sauce.
What to Serve With Korean Pot Roast
- Steamed White Rice – Perfect for soaking up the flavorful sauce.
- Kimchi – Adds tang and spice to balance the richness.
- Pickled Vegetables – Crunchy and refreshing alongside the tender beef.
- Fusion Sides – Try mashed potatoes, garlic bread, or a fresh green salad.
Storage & Reheating
- Refrigeration – Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing – Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating – Warm gently on the stovetop or in the microwave with a splash of water or broth to loosen the sauce.
- Creative Leftovers – Shred the beef and use it in rice bowls, tacos, sandwiches, or even baked potato toppings.
FAQs
Can I use a different cut of beef?
Yes, brisket or round roast can also be used, but chuck roast is best for its marbling and tenderness after long cooking.
Can I make this in an Instant Pot?
Absolutely. Use the sauté function to sear the beef, add the sauce and vegetables, then cook on high pressure for 60 minutes followed by a natural pressure release.
Will this recipe be too spicy?
Not at all — gochujang has a mild, slightly sweet heat. Adjust the amount to your preference.
Conclusion
This Korean Style Pot Roast is the perfect marriage of hearty comfort food and bold Korean flavors.
With tender beef, a savory-sweet sauce, and flavorful vegetables, it’s a dish that feels both cozy and elevated.
Whether served at a casual family dinner or a special gathering, this recipe is guaranteed to impress.
Category: Dinner, Main Course, Comfort Food
Korean Style Pot Roast Recipe
If you’re ready to give your classic pot roast a bold upgrade, this Korean Style Pot Roast is the perfect choice.
Ingredients
Equipment
Method
- Preheat the oven to 350°F with a rack in the lower third of the oven.
- Pat the beef dry and season all over with the salt. Heat the oil in a large Dutch oven over medium-high heat. Once the oil is glistening, working in batches, add the beef and cook until browned all over, about 10 minutes. Transfer to a plate.
- Reduce the heat to medium, add the onions to the Dutch oven and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute more. If the aromatics begin to brown too quickly, add ¼ cup of the beef stock and scrape up the browned bits. Stir in the gochujang paste, brown sugar and soy sauce until combined.
- Return the meat to the Dutch oven along with any collected juices. Add the remaining beef stock and bring to a simmer. Cook until the liquid is slightly reduced, about 5 minutes. Cover the pot and transfer it to the oven. Cook for 2 hours, or until the meat is very tender and shreds easily with a fork.
- Serve the pot roast family-style with rice, cilantro, and kimchi alongside.
- To cook in slow cooker:
- Pat the beef dry and season all over with the salt. Heat the oil in a large Dutch oven over medium-high heat. Once the oil is glistening, working in batches, add the meat and cook until browned all over, about 10 minutes. Transfer the meat to a slow cooker.
- Add the onions to the Dutch oven and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute more. If the aromatics begin to brown too quickly, add ¼ cup of the beef stock and scrape up the browned bits.
- Transfer the onion mixture to the slow-cooker and stir in the gochuchang, brown sugar, soy sauce, and the remaining beef stock. Cover and cook on HIGH for 6 hours or on LOW for 8 to 9 hours, or until the beef is very tender and shreds easily with a fork.
- Serve the pot roast family-style with rice, cilantro, and kimchi alongside.
- To cook in Instant Pot:
- Pat the beef dry and season all over with the salt. Select the Sauté mode and add the oil. Once the oil is glistening, add the meat and cook until browned all over, 10 to 20 minutes. Transfer to a plate.
- Add the onions to the Instant Pot and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute more. Stir in the gochujang, brown sugar, soy sauce, and beef stock. Return the meat to the pot along with any collected juices.
- Lock the lid in place, close the vent valve, select the Pressure Cook mode and cook for 1 hour. Allow the pressure to release naturally for 15 minutes, then quick release if needed.
- Serve the pot roast family-style with rice, cilantro, and kimchi alongside.
Notes
Nutrition Info
Per Serving
Amount
Calories
760
Protein
103 g
Carbohydrates
15 g
Total Fat
31 g
Dietary Fiber
1 g
Cholesterol
302 mg
Sodium
1758 mg
Total Sugars
10
Per Serving
Amount
Calories
760
Protein
103 g
Carbohydrates
15 g
Total Fat
31 g
Dietary Fiber
1 g
Cholesterol
302 mg
Sodium
1758 mg
Total Sugars
10
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