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Korean Style Pot Roast

Korean Style Pot Roast: Tender, Flavorful Comfort Food Magic

This Korean Style Pot Roast features tender beef with gochujang, creating a flavorful comfort dish perfect for cozy meals.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 1 large Chuck Roast Can substitute with brisket or beef shoulder.
For the Vegetables
  • 3 medium Carrots Peel and cut into chunks for even cooking.
  • 1 large Onion Use yellow or white onions.
  • 4 cloves Garlic Fresh garlic is preferred for best flavor.
  • 1 tablespoon Ginger Fresh ginger brings a more vibrant flavor than powdered.
For the Sauce
  • 1/4 cup Soy Sauce Low-sodium soy sauce is recommended.
  • 1/4 cup Gochujang Use red chili paste mixed with miso and sugar in a pinch.
  • 2 tablespoons Brown Sugar Can substitute with honey or maple syrup.
  • 2 tablespoons Rice Vinegar Other vinegars may alter the taste slightly.
  • 1 tablespoon Sesame Oil Drizzle for added flavor just before serving.
  • 2 cups Beef Broth Low-sodium preferred.
For Garnish
  • 2 stalks Green Onions Can substitute with chives if unavailable.
  • Cilantro Optional garnish; omit if not preferred.

Equipment

  • Dutch oven
  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Prepare the Roast: Pat the chuck roast dry and season generously with salt and pepper. Let sit at room temperature for 15 minutes.
  2. Sear the Beef: Heat the Dutch oven and sear the roast for 4-5 minutes on each side until browned. Remove and set aside.
  3. Sauté Aromatics: In the same pot, sauté onions, garlic, and ginger for 3-4 minutes until onions are translucent.
  4. Build Sauce: Stir in gochujang, soy sauce, brown sugar, and rice vinegar. Add beef broth and scrape up browned bits from the pot.
  5. Combine Ingredients: Return the roast to the pot and surround it with carrots.
  6. Braise: Cover and cook in an oven preheated to 325°F for 3 to 3.5 hours until fork-tender.
  7. Finish the Dish: Skim excess fat, drizzle with sesame oil, and garnish with green onions and cilantro.
  8. Serve: Slice or shred the beef and serve over rice, mashed potatoes, or in lettuce wraps.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 95mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 6gVitamin A: 900IUVitamin C: 5mgCalcium: 40mgIron: 4mg

Notes

Leftovers improve in flavor, making this pot roast great for meal prep. Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

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