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Korean Style Pot Roast

Melt-in-Your-Mouth Korean Style Pot Roast for Cozy Nights

Experience the rich flavors of Korean Style Pot Roast, a comforting dish that melds tender beef with a spicy-sweet glaze, perfect for cozy nights.
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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: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 3 pounds Chuck roast Ideal for braising; can substitute brisket or beef shoulder.
  • 2 medium Carrots Can swap with parsnips.
  • 1 large Onion Shallots are a great alternative.
  • 4 cloves Garlic Use fresh for best flavor.
  • 1 tablespoon Fresh ginger Ground ginger can be a quick substitute.
For the Sauce
  • 1/2 cup Soy sauce Low-sodium options are recommended.
  • 2 tablespoons Gochujang Can substitute with red chili paste mixed with miso and sugar.
  • 1/4 cup Brown sugar Honey or maple syrup can be used as substitutes.
  • 1/4 cup Rice vinegar Can use white vinegar if needed.
  • 2 tablespoons Sesame oil Optional; can be omitted for a lighter dish.
  • 2 cups Beef broth Vegetable broth works well for a vegetarian version.
For Garnish
  • 2 stalks Green onions Chopped; optional but recommended.
  • 1/4 cup Cilantro Chopped; adds fresh flavor.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Pat the chuck roast dry with paper towels and season with salt and pepper. Preheat the oven to 325°F (160°C).
  2. In a large Dutch oven, heat a splash of oil over medium-high heat and sear the chuck roast for 4-5 minutes on each side until brown. Remove and set aside.
  3. Lower the heat to medium. Sauté chopped onions, minced garlic, and grated ginger for 3-4 minutes until translucent.
  4. Stir in the gochujang, soy sauce, brown sugar, and rice vinegar until combined, cooking for 1-2 minutes.
  5. Pour in the beef broth, scraping any browned bits from the pot to deglaze.
  6. Return the chuck roast to the pot and scatter chopped carrots around it.
  7. Cover and braise in the oven for 3 to 3.5 hours until the roast is fork-tender.
  8. Remove from the oven, skim excess fat, and drizzle with sesame oil. Garnish with green onions and cilantro before serving.
  9. Serve hot over steamed rice, mashed potatoes, or in lettuce wraps.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 35gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 5mgCalcium: 50mgIron: 3mg

Notes

The pot roast tastes even better the next day, and leftovers can be stored in an airtight container for up to 3 days.

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