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Korean Style Pot Roast Recipe

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★★★★★

4.2 from 77 reviews

This Korean Style Pot Roast is a flavorful, tender beef dish slow-braised with a savory and spicy sauce made from gochujang, soy sauce, and ginger. Perfectly cooked in a Dutch oven until fork-tender, it combines classic Korean flavors with the comfort of a traditional pot roast. Ideal to serve over rice, mashed potatoes, or in wraps for a hearty meal.

Ingredients

Scale

Meat and Vegetables

  • 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

Sauce and Seasonings

  • 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
  • Salt and pepper, to taste

Garnish

  • 2 green onions, chopped
  • 2 tablespoons chopped cilantro (optional)

Instructions

  1. Prepare and Season: Pat the chuck roast dry with paper towels and season all over with salt and pepper to ensure a good crust when searing.
  2. Sear the Roast: Heat a Dutch oven over medium-high heat and sear the roast on all sides until it develops a rich brown crust. Remove the roast from the pot and set aside.
  3. Sauté Aromatics: In the same Dutch oven, sauté the sliced onion, minced garlic, and minced ginger for 3–4 minutes until softened and fragrant, scraping up any browned bits from the bottom of the pot.
  4. Add Sauce Ingredients: Stir in the gochujang, soy sauce, brown sugar, and rice vinegar. Mix well to combine the flavors thoroughly.
  5. Deglaze with Broth: Pour in the beef broth and stir to deglaze the pot, loosening any remaining browned bits for added flavor.
  6. Return Roast and Add Carrots: Place the seared roast back into the Dutch oven and arrange the carrot chunks around it in the pot.
  7. Braise: Cover the Dutch oven with its lid and place it in a preheated oven at 325°F (163°C). Cook for 3 to 3.5 hours or until the beef is fork-tender and easily pulls apart.
  8. Finish and Garnish: Remove the pot from the oven, skim any excess fat off the surface, and drizzle sesame oil over the roast. Garnish with chopped green onions and cilantro, if using.
  9. Slice or Shred: Slice the roast into thick pieces or shred it with forks depending on your preference.
  10. Serve: Serve the pot roast hot, ideally over steamed rice, creamy mashed potatoes, or inside wraps for a delicious Korean-inspired meal.

Notes

  • For extra depth, marinate the roast in the soy sauce and gochujang mixture for 1 hour before searing.
  • If you don’t have a Dutch oven, a heavy oven-safe pot with a lid can be used.
  • Adjust the amount of gochujang depending on your spice tolerance.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or in the oven to maintain moisture.

Keywords: Korean pot roast, gochujang beef, slow-braised beef, Korean chili paste roast, Dutch oven pot roast

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