Go Back
–+ servings
Korean Style Pot Roast

Korean Style Pot Roast: One-Pot Comfort for Cozy Nights

Experience Korean Style Pot Roast, a one-pot meal that blends tender chuck roast with gochujang and spices, perfect for cozy nights.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Resting Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Korean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 3 lbs Chuck Roast or brisket or beef shoulder for a different taste.
  • 4 medium Carrots peeled and cut.
  • 1 large Onion sauté until soft.
  • 4 cloves Garlic minced.
  • 1 inch Fresh Ginger grated.
For the Sauce
  • 1/2 cup Soy Sauce opt for low-sodium.
  • 2 tbsp Gochujang (Korean chili paste) adjust based on heat tolerance.
  • 2 tbsp Brown Sugar or honey/maple syrup.
  • 2 tbsp Rice Vinegar or white vinegar.
  • 1 tbsp Sesame Oil optional.
For Cooking
  • 2 cups Beef Broth homemade or store-bought.
  • 4 stalks Green Onions sliced, for garnish.
  • 1/4 cup Cilantro optional, for garnish.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Pat the chuck roast dry, season with salt and pepper, and let it sit at room temperature for 30 minutes.
  2. In a Dutch oven, heat oil and sear the roast for 6-8 minutes on each side until browned.
  3. Remove the roast, sauté onions, garlic, and ginger in the remaining oil for 3-4 minutes.
  4. Stir in gochujang, soy sauce, brown sugar, and rice vinegar, and cook for 2-3 minutes.
  5. Pour in beef broth and deglaze, scraping the bits from the pot, and bring to a simmer.
  6. Return the roast to the pot, add carrots, ensuring they are in the sauce.
  7. Cover and braise in a preheated oven at 325°F for 3 to 3.5 hours until tender.
  8. Remove roast, skim excess fat, drizzle sesame oil, and garnish with green onions and cilantro.
  9. Slice and serve hot over rice, mashed potatoes, or in lettuce wraps.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 40gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 5gVitamin A: 700IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Let the cooked pot roast rest for at least 15 minutes before slicing. The flavors deepen after a day in the fridge, improving leftovers.

Tried this recipe?

Let us know how it was!