Korean Style Pot Roast Recipe

This Korean Style Pot Roast brings a bold, savory twist to traditional comfort food. Infused with the rich, spicy-sweet flavors of Korean cuisine—think gochujang, soy sauce, ginger, and garlic—this dish features fall-apart tender beef slow-cooked to perfection. It’s hearty, flavorful, and perfect for both casual family dinners and special occasions.

Why You’ll Love This Recipe

This recipe is a fusion of Korean ingredients with the familiar comfort of a slow-cooked pot roast. The beef becomes incredibly tender while soaking up a sauce that’s spicy, sweet, and umami-rich. It’s easy to make in a Dutch oven, slow cooker, or even an Instant Pot, and the leftovers taste even better the next day. This dish delivers on taste, comfort, and versatility.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 to 3.5 pounds boneless beef chuck roast
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• 1 cup yellow onion, finely chopped
• 1 tablespoon fresh ginger, grated
• 4 to 6 garlic cloves, finely chopped
• 1 cup low-sodium beef broth
• 3/4 cup low-sodium soy sauce
• 3 tablespoons gochujang (Korean chili paste)
• 3 tablespoons garlic chili sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice wine vinegar
• 1/4 cup packed light brown sugar
• 2 tablespoons cornstarch mixed with 1/4 cup water (for slurry)

directions

1. Preheat your oven to 300°F (150°C).
2. Season the beef roast with salt and pepper. In a large Dutch oven, heat vegetable oil over medium-high heat and sear the roast on all sides until browned. Remove and set aside.
3. In the same pot, sauté the onions for 3–4 minutes until softened. Add ginger and garlic and cook for another minute.
4. In a bowl, whisk together beef broth, soy sauce, gochujang, garlic chili sauce, sesame oil, rice wine vinegar, and brown sugar.
5. Pour the sauce mixture into the Dutch oven, scraping up any browned bits from the bottom. Return the roast to the pot and spoon some sauce over it.
6. Cover and place in the oven. Cook for 2.5 to 3 hours, or until the beef is very tender and easily shredded.
7. Remove the roast and shred the meat with two forks. Skim any excess fat from the sauce.
8. Stir the cornstarch slurry into the sauce and simmer on the stovetop for 5–10 minutes until thickened.
9. Return the shredded beef to the sauce and stir to coat. Serve hot.

Servings and timing

• Servings: 6
• Prep Time: 20 minutes
• Cook Time: 2.5 to 3 hours
• Total Time: About 3 hours

Variations

• Slow Cooker: After searing and sautéing, cook on low for 8–9 hours or high for 4–5 hours.
• Instant Pot: Pressure cook for 60 minutes with a natural release.
• Less Spicy: Use less gochujang and omit the garlic chili sauce for a milder version.
• Add Veggies: Add carrots, potatoes, or mushrooms in the last hour of cooking for a one-pot meal.
• Asian Tacos: Use the shredded beef as a filling for tacos or lettuce wraps with pickled veggies.

storage/reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in a sealed container for up to 3 months.
• Reheating: Reheat gently on the stove or microwave until hot, adding a splash of broth or water if needed to loosen the sauce.

FAQs

What does gochujang taste like?

Gochujang is a Korean chili paste with a complex flavor—spicy, slightly sweet, and fermented. It adds depth and richness to the dish.

Can I make this pot roast in a slow cooker?

Yes, sear the beef and sauté the aromatics first, then transfer everything to a slow cooker and cook on low for 8–9 hours.

Is this dish very spicy?

It’s moderately spicy. You can reduce the gochujang and chili garlic sauce for a milder version without losing flavor.

What’s the best cut of beef for pot roast?

Chuck roast is ideal due to its marbling and tenderness after slow cooking, but brisket or short ribs can also work.

Can I make this dish ahead of time?

Yes, and it tastes even better the next day. Store in the fridge overnight and reheat before serving.

What sides go well with Korean Style Pot Roast?

Steamed rice, mashed potatoes, kimchi, or sautéed greens are all excellent options.

Can I use store-bought Korean BBQ sauce instead?

You could substitute it in a pinch, but it will change the flavor profile and may be sweeter or less spicy.

Is this recipe gluten-free?

Use gluten-free soy sauce or tamari, and ensure all ingredients like gochujang are certified gluten-free.

Can I add vegetables directly into the roast?

Yes, hearty vegetables like carrots, onions, or daikon radish can be added in the last hour of cooking.

How do I thicken the sauce?

Use a cornstarch slurry (cornstarch mixed with water) and simmer until the sauce reaches your desired thickness.

Conclusion

Korean Style Pot Roast is a bold, comforting, and flavorful twist on a classic. Whether you’re looking to spice up your dinner routine or want a slow-cooked dish with serious depth, this recipe delivers. It’s easy to adapt, makes excellent leftovers, and will have everyone coming back for seconds. Give it a try and bring a taste of Korea to your table.

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