Name: Korean Style Pot Roast Recipe
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Cuisine: Korean
Ingredients: 3–4 lbs chuck roast; 3 carrots, peeled and cut into chunks; 1 large onion, sliced; 5 garlic cloves, minced; 1 tablespoon fresh ginger, minced; 2 green onions, chopped (for garnish); 2 tablespoons chopped cilantro, optional; 1/4 cup soy sauce; 2 tablespoons gochujang Korean chili paste; 2 tablespoons brown sugar; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; Salt and pepper, to season; 1 cup beef broth

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Introduction

This Korean Style Pot Roast brings together tender, slow-cooked beef with the bold flavors of gochujang, soy sauce, and ginger. It’s a comforting dish perfect for cozy dinners, offering a delicious twist on a classic pot roast.

A white bowl filled with a layered dish featuring a base of white rice on one side, topped with chopped green onions. Next to the rice, there are thick pieces of dark brown, tender shredded beef resting in a rich, dark brown stew filled with small diced orange carrots and bits of onion. Fresh green cilantro leaves and chopped green onions are placed on top, adding a fresh contrast to the deep colors of the meat and sauce. A silver spoon is partially submerged in the stew on the right side of the bowl, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3–4 lbs chuck roast
3 carrots, peeled and cut into chunks
1 large onion, sliced
5 garlic cloves, minced
1 tablespoon fresh ginger, minced
1/4 cup soy sauce
2 tablespoons gochujang Korean chili paste
2 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 cup beef broth
2 green onions, chopped (for garnish)
2 tablespoons chopped cilantro (optional)

Instructions

Step 1: Pat the chuck roast dry and season it generously with salt and pepper on all sides.
Step 2: Heat a Dutch oven over medium-high heat and sear the roast on all sides until browned. Remove the roast and set aside.
Step 3: In the same pot, sauté the sliced onion, minced garlic, and ginger for 3 to 4 minutes until fragrant and softened.
Step 4: Stir in the gochujang, soy sauce, brown sugar, and rice vinegar until well combined.
Step 5: Pour in the beef broth and stir, scraping the bottom of the pot to deglaze and lift any browned bits.
Step 6: Return the roast to the pot and arrange the carrot chunks around it.
Step 7: Cover the pot and braise in a preheated oven at 325°F (163°C) for 3 to 3.5 hours, or until the meat is fork-tender.
Step 8: Remove the roast, skim any excess fat from the sauce, then drizzle sesame oil over the contents of the pot.
Step 9: Garnish with chopped green onions and cilantro, then slice or shred the roast as desired.
Step 10: Serve the pot roast hot over rice, mashed potatoes, or in wraps for a hearty meal.

Tips & Variations

For extra depth, marinate the chuck roast in soy sauce and garlic for a few hours before cooking.
If you prefer less heat, reduce the amount of gochujang or substitute with a mild chili paste.
Adding mushrooms or daikon radish to the pot can enhance the flavor and add variety.
Use a slow cooker instead of the oven by cooking on low for 7–8 hours.

Storage

Store leftover pot roast in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to preserve moisture. You can also freeze the cooked meat and sauce for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

A bowl filled with three main layers visible from the top: on the left side, there is a layer of white cooked rice with a soft and fluffy texture; next to it and covering the right part of the bowl, there are large pieces of dark brown shredded beef soaked in a rich, glossy dark red-brown sauce; on top of the sauce and near the rice, there are small diced orange carrots and red and green vegetables, garnished with bright green fresh cilantro leaves for a fresh touch. The bowl is white and sits on a white marbled surface, with a shiny metal spoon stuck into the beef layer. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, you can substitute with brisket or short ribs, but cooking times may vary slightly. Chuck roast is preferred for its tenderness when braised.

Is gochujang spicy?

Gochujang is a Korean chili paste that has moderate heat balanced with sweetness and umami. You can adjust the quantity based on your preferred spice level.