Slow-braised, deeply savory, and perfectly tender, this Korean Style Pot Roast is a comforting fusion of rich beef roast and the bold, spicy-sweet notes of Korean cuisine. It’s a one-pot wonder where chuck roast meets gochujang, soy, garlic, and a splash of sesame oil, simmered down into a mouthwatering glaze that coats every bite of beef. Served over fluffy white rice or silky mashed potatoes, it turns any dinner into something unforgettable.

This dish is about warmth and complexity without complication. The magic happens low and slow, making it ideal for a weekend dinner, cozy gathering, or meal prep. With minimal prep and maximum payoff, this recipe transforms simple ingredients into a showstopper.

Why You’ll Love This Korean Style Pot Roast

Flavor-packed: Infused with umami-rich Korean ingredients like gochujang, soy sauce, garlic, and ginger.
Perfectly tender: Braising ensures the beef is fall-apart tender every single time.
One-pot ease: Fewer dishes, more flavor. Everything happens in one Dutch oven or slow cooker.
Versatile servings: Pile it over rice, tuck it into lettuce wraps, or load it into tacos for a Korean-Mexican fusion twist.
Great for leftovers: The flavors deepen overnight, making it even better the next day.

Preparation Phase & Tools to Use

To make this Korean Style Pot Roast flawlessly, here are the essential tools and why they matter:

Dutch Oven or Slow Cooker: These are crucial for low and slow cooking. A Dutch oven offers excellent heat distribution, while a slow cooker gives you hands-off convenience.
Sharp Chef’s Knife: Prepping veggies like carrots, onions, and garlic is smoother with a reliable knife.
Cutting Board: Use a sturdy board to keep prep safe and efficient.
Tongs: For searing the roast before braising—helps lock in flavor and get that beautiful crust.
Wooden Spoon or Silicone Spatula: Stir sauces and deglaze the pan without damaging your cookware.
Measuring Spoons and Cups: Korean flavors rely on balanced seasoning, so accuracy counts here.

Each tool plays a key role in layering flavors and achieving that succulent, slow-cooked finish.

Ingredients for the Korean Style Pot Roast

Chuck Roast – The star of the show. Its marbled texture becomes juicy and fork-tender with slow cooking.
Carrots & Onions – Add natural sweetness and aroma to balance the spice.
Garlic & Ginger – Essential for that signature Korean depth.
Soy Sauce – Adds umami and saltiness to the braising liquid.
Gochujang – The Korean fermented chili paste that brings smoky heat and rich depth.
Brown Sugar – Balances out the spice with a mellow sweetness.
Rice Vinegar – Brightens the dish with a touch of acidity.
Sesame Oil – Finishes the sauce with a warm, nutty aroma.
Beef Broth – Keeps the roast moist and enhances the umami.
Green Onions & Cilantro (optional) – For garnish and fresh contrast.

How To Make the Korean Style Pot Roast

Step 1: Sear the Beef

Pat the chuck roast dry and season it with salt and pepper. In a Dutch oven over medium-high heat, sear the roast on all sides until deeply browned. This step locks in flavor and builds a rich base.

Step 2: Sauté the Aromatics

Remove the beef and set it aside. In the same pot, add chopped onions, garlic, and ginger. Sauté for 3-4 minutes until fragrant and softened.

Step 3: Make the Braising Liquid

Stir in gochujang, soy sauce, brown sugar, and rice vinegar. Pour in the beef broth and stir to combine, scraping up the browned bits from the bottom. Return the roast to the pot.

Step 4: Braise Low and Slow

Add the chopped carrots around the beef. Cover with a lid and braise in the oven at 325°F for 3 to 3.5 hours, or until the beef shreds easily with a fork.

Step 5: Finish and Serve

Skim off excess fat, then drizzle with sesame oil and garnish with green onions and cilantro. Serve over steamed rice, mashed potatoes, or tucked in lettuce wraps.

Serving and Storing This Pot Roast

This Korean Style Pot Roast is incredibly versatile:

Serve it hot over jasmine rice or mashed potatoes.
Add leftovers into tacos or sliders for fusion fun.
Pair with kimchi or a simple cucumber salad to cut the richness.

For storage:

Refrigerate in an airtight container for up to 4 days.
Freeze in portions for up to 2 months. Reheat gently on the stovetop with a splash of broth.

Frequently Asked Questions

How spicy is this dish?

The gochujang adds a gentle heat that’s well balanced by the brown sugar. You can adjust the spice level by using more or less gochujang.

Can I make this in a slow cooker?

Yes! After searing the meat and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 8 hours or high for 4-5 hours.

What cut of beef works best?

Chuck roast is ideal due to its marbling, but brisket or beef shoulder can work too.

Can I make it ahead of time?

Absolutely. In fact, it tastes even better the next day as the flavors continue to meld.

What sides go well with this?

Steamed white rice, mashed potatoes, or even noodles work beautifully. Try it with pickled vegetables for contrast.

Do I need to use gochujang?

It’s recommended for authenticity and flavor, but in a pinch, mix red chili paste with a little miso and sugar as a substitute.

Want More Beef Dinner Ideas?

If you love this Korean Style Pot Roast, you might also enjoy these comforting, bold-flavored beef dishes:

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And let me know in the comments how yours turned out. Did you serve it with rice, or did you get creative with tacos or wraps?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

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