Korean Style Pot Roast – A Spicy, Savory, Fall-Apart Twist on a Classic
Korean Style Pot Roast – a fusion of classic American pot roast and bold Korean flavors! Tender, fall-apart chuck roast braised in a savory, slightly spicy gochujang sauce with soy, ginger, and sesame. This slow-braised masterpiece is served with tender carrots and finished with fresh green onions and cilantro.
- Prep Time: 15 minutes
- Cook Time: 210 minutes
- Total Time: 225 minutes
- Yield: 6-8 servings
- Category: Main Dish
- Method: Braise, Slow Cook
- Cuisine: Korean Fusion
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
- Pat chuck roast dry and season with salt and pepper.
- In a Dutch oven, sear the roast on all sides until browned. Remove and set aside.
- In the same pot, sauté onion, garlic, and ginger for 3–4 minutes.
- Stir in gochujang, soy sauce, brown sugar, and rice vinegar.
- Pour in beef broth and stir to deglaze the pan.
- Return roast to the pot and add carrots around it.
- Cover and braise at 325°F for 3 to 3.5 hours until fork-tender.
- Skim fat, drizzle with sesame oil, and garnish with green onions and cilantro.
- Slice or shred the roast.
- Serve hot over rice, mashed potatoes, or in wraps.
Notes
- Gochujang can be found in the Asian section of most grocery stores – adjust amount to control spice level.
- For extra heat, add 1 teaspoon of red pepper flakes or extra gochujang.
- Add potatoes or daikon radish along with the carrots for more vegetables.
- For a slow cooker version: sear and sauté as directed, then transfer to slow cooker and cook on low for 8 hours or high for 4-5 hours.
- The meat can be shredded or sliced – both are delicious!
- Leftovers can be refrigerated for up to 5 days – flavors improve overnight.
- This recipe freezes beautifully for up to 3 months.
- Serve with kimchi or pickled vegetables on the side for authentic Korean flair.