Description
This Korean Style Pot Roast recipe is a flavor-packed, slow-braised dish made with chuck roast, gochujang, garlic, and soy sauce. It’s fall-apart tender with spicy-sweet Korean notes, perfect for cozy dinners, leftovers, or meal prep. A one-pot comfort food that elevates traditional roast with bold, global flair.
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
1. Pat chuck roast dry and season with salt and pepper.
2. In a Dutch oven, sear the roast on all sides until browned. Remove and set aside.
3. In the same pot, sauté onion, garlic, and ginger for 3–4 minutes.
4. Stir in gochujang, soy sauce, brown sugar, and rice vinegar.
5. Pour in beef broth and stir to deglaze the pan.
6. Return roast to the pot and add carrots around it.
7. Cover and braise at 325°F for 3 to 3.5 hours until fork-tender.
8. Skim fat, drizzle with sesame oil, and garnish with green onions and cilantro.
9. Slice or shred the roast.
10. Serve hot over rice, mashed potatoes, or in wraps.
Notes
Sear the beef well to create a deep, flavorful base.
Use low-sodium soy sauce for better seasoning control.
This dish tastes even better the next day, perfect for leftovers.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: Korean Fusion
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 6g
- Sodium: 870mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 44g
- Cholesterol: 125mg