Print

Korean Style Pot Roast Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Korean Style Pot Roast is a tender and flavorful dish slow-cooked in a rich, spicy, and slightly sweet Korean-inspired sauce. Featuring a blend of gochujang, garlic chili sauce, soy sauce, and aromatics, this pot roast melds savory and spicy flavors perfectly. Cooked low and slow in a Dutch oven, the beef becomes melt-in-your-mouth tender and is perfect served over steamed white rice or mashed potatoes for a comforting meal.

Ingredients

Sauce

  • 1 cup low-sodium beef broth
  • 3/4 cup low-sodium soy sauce
  • 3 Tbsp garlic chili sauce
  • 3 Tbsp gochujang
  • 1 Tbsp sesame oil
  • 1 Tbsp rice wine vinegar
  • 1/4 cup light brown sugar, firmly packed

Main

  • 2 Tbsp vegetable oil
  • 3–3 1/2 lb boneless beef chuck roast
  • Salt and pepper, to taste
  • 1 cup yellow onion, finely chopped
  • 1 Tbsp grated fresh ginger
  • 4–6 cloves garlic, finely chopped

Thickening

  • 2 Tbsp cornstarch
  • 1/4 cup water

Instructions

  1. Preheat Oven: Preheat your oven to 300 degrees Fahrenheit to prepare for slow cooking the pot roast.
  2. Prepare Sauce: In a large measuring cup or bowl, whisk together low-sodium beef broth, soy sauce, garlic chili sauce, gochujang, sesame oil, rice wine vinegar, and light brown sugar until thoroughly combined. Set aside to use later.
  3. Brown the Meat: Pat the beef chuck roast dry with paper towels and season generously with salt and pepper. Heat vegetable oil in a large Dutch oven over medium-high heat. Brown the roast on all sides until a rich crust forms, then remove the meat and set aside on a plate.
  4. Sauté Aromatics: In the same Dutch oven, add the chopped yellow onion and cook for 3-5 minutes until softened. Add freshly grated ginger and finely chopped garlic, cooking for an additional minute until fragrant.
  5. Simmer Sauce and Combine: Pour the prepared sauce into the Dutch oven with the aromatics and cook for about 4-5 minutes to combine flavors. Return the browned roast to the Dutch oven, ensuring it is partially submerged in the sauce.
  6. Slow Cook: Cover the Dutch oven with a lid and place it in the preheated oven. Cook for approximately 2 1/2 hours or until the beef is extremely tender and easily shreds with a fork.
  7. Thicken Sauce: Before shredding the meat, whisk cornstarch with water to create a slurry. Stir this mixture into the sauce in the Dutch oven and cook on the stovetop or in the oven uncovered for a few minutes to thicken the sauce slightly.
  8. Serve: Shred the pot roast and serve with the thickened sauce spooned over the top. This dish pairs beautifully with steamed white rice or mashed potatoes. Optionally, garnish with toasted sesame seeds for added flavor and texture.

Notes

  • Use low-sodium broth and soy sauce to better control the saltiness of the dish.
  • Gochujang can be adjusted based on your preferred spice level; reduce if you prefer milder flavors.
  • For best results, brown the beef well to develop deeper flavor before slow cooking.
  • The pot roast can also be cooked in an Instant Pot using the slow cook function or pressure cook for a quicker version, adjusting times accordingly.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Garnishing with sesame seeds adds a nice nutty crunch and authentic Korean touch.

Find it online: https://bitezly.com/korean-style-pot-roast-recipe-2/