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Delicious Korean style pot roast garnished with vegetables and spices.

Korean Style Pot Roast

A tender and flavorful pot roast infused with the savory and slightly spicy essence of Korean cuisine, perfect for family gatherings and weeknight dinners.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3–4 lbs chuck roast Choose a well-marbled cut for best flavor
  • 3 pieces carrots, peeled and cut into chunks Adds sweetness to the dish
  • 1 large onion, sliced Provides aromatic base
  • 5 cloves garlic, minced Enhances flavor
  • 1 tablespoon fresh ginger, minced Adds warmth and spiciness
  • 1/4 cup soy sauce Enhances umami flavor
  • 2 tablespoons gochujang (Korean chili paste) Can substitute with sriracha for milder heat
  • 2 tablespoons brown sugar Balances out the flavors
  • 2 tablespoons rice vinegar Adds tanginess
  • 1 tablespoon sesame oil Adds rich nuttiness
  • 1 cup beef broth Keeps the roast moist
  • 2 tablespoons green onions, chopped For garnish
  • 2 tablespoons chopped cilantro Optional garnish

Method
 

Preparation
  1. Pat the chuck roast dry with paper towels and season generously with salt and pepper.
  2. In a Dutch oven over medium-high heat, sear the roast on all sides until it develops a deep brown crust. Remove the roast and set it aside.
  3. Using the same pot, add the sliced onion, minced garlic, and ginger. Sauté for about 3–4 minutes until fragrant and the onion has softened.
  4. Stir in gochujang, soy sauce, brown sugar, and rice vinegar until well combined.
  5. Pour in the beef broth and use a wooden spoon to deglaze the pan, scraping up any flavorful bits stuck to the bottom.
Cooking
  1. Return the seared roast to the pot and arrange the carrot chunks around it.
  2. Cover and braise in a preheated oven at 325°F (163°C) for about 3 to 3.5 hours, or until the meat is fork-tender.
  3. Once done, skim off any excess fat and drizzle with sesame oil. Garnish with chopped green onions and cilantro, if desired.
Serving
  1. Slice or shred the roast, depending on your preference.
  2. Serve hot over rice, mashed potatoes, or in wraps.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months.