Korean Style Pot Roast Recipe

If you want a hearty dinner with bold flavors, this Korean Style Pot Roast is a great choice. The beef is tender, juicy, and infused with Korean flavors like garlic, ginger, soy sauce, and sesame oil. This recipe works in a slow cooker or oven. You don’t need fancy ingredients or special skills.

On homeandfiesta, readers look for simple recipes that feel homemade but require minimal effort. In this guide, I’ll explain what Korean Style Pot Roast is, how to make it, why it works, and how to adjust it. I’ll also answer common questions that show up in Google’s related searches.

SLOW COOKER KOREAN BEEF | EASY CROCKPOT KOREAN BEEF

What is Korean Style Pot Roast?

Korean Style Pot Roast is a slow cooked beef dish with a sweet and savory Korean style sauce. The sauce usually combines soy sauce, brown sugar, garlic, ginger, and sesame oil. Some versions add gochujang for a mild spice.

The beef is cooked until it is soft enough to pull apart with a fork. Vegetables like carrots, onions, and potatoes are added to the pot for flavor and texture. The sauce reduces during cooking, coating the meat in a rich glaze.

This dish is perfect served with steamed rice, noodles, or roasted vegetables. It’s also great for meal prep because the flavors improve when stored overnight.

Ingredients You’ll Need

• Beef chuck roast: 3–4 pounds, trimmed of excess fat
• Soy sauce: 1/2 cup
• Brown sugar: 1/4 cup
• Garlic: 4 cloves, minced
• Ginger: 1 tablespoon, minced
• Sesame oil: 1 teaspoon
• Gochujang (optional): 1 tablespoon for mild spice
• Vegetables: 3 carrots, cut into chunks; 1 large onion, quartered; 2–3 potatoes, chopped
• Garnish: sliced green onions and sesame seeds

Substitutions & Notes:

• Use honey instead of brown sugar for a lighter sweetness.
• Pork shoulder can replace beef chuck for a slightly different flavor.
• If you don’t have gochujang, you can skip it or add a pinch of red pepper flakes.

How to Make Korean Style Pot Roast

Step 1: Prepare the Marinade

1. In a bowl, mix soy sauce, brown sugar, garlic, ginger, sesame oil, and gochujang if using.
2. Stir until sugar dissolves and ingredients combine.

Step 2: Marinate the Beef

1. Place the beef in a large resealable bag or dish.
2. Pour the marinade over the beef.
3. Seal and refrigerate for at least 1 hour. Overnight gives more flavor.

Step 3: Sear the Beef

1. Heat a large skillet over medium-high heat.
2. Sear the beef on all sides for 2–3 minutes per side.
3. This step locks in flavor and adds a golden crust.

Step 4: Slow Cook

Option A: Slow Cooker

1. Place the seared beef in the slow cooker.
2. Add vegetables around the beef.
3. Pour any remaining marinade over the top.
4. Cook on low for 6–8 hours, or until beef is tender.

Option B: Oven

1. Preheat oven to 325°F (165°C).
2. Place beef and vegetables in a Dutch oven.
3. Add marinade and cover with a lid.
4. Bake for 3–4 hours, until beef is fork-tender.

Step 5: Finish the Sauce

1. Remove the beef and vegetables from the pot.
2. Simmer the remaining liquid on the stove until slightly thickened.
3. Pour over the beef and vegetables before serving.

Step 6: Garnish and Serve

1. Sprinkle sliced green onions and sesame seeds on top.
2. Serve with steamed rice or noodles for a full meal.

Why This Recipe Works

• Marinating: The soy sauce, sugar, and sesame oil penetrate the meat, creating a rich, balanced flavor.
• Slow cooking: Low heat over several hours breaks down tough fibers in the beef, making it tender.
• Aromatics: Garlic and ginger infuse the meat without overpowering. They provide the characteristic Korean flavor.
• Searing: Browning the meat before cooking develops a deeper taste and adds a savory crust.

The combination of these steps ensures the beef is soft, flavorful, and coated in a glossy, slightly sweet sauce.

Tips, Variations, and Serving Suggestions

• Vegetable Variations: Add mushrooms, bell peppers, or daikon radish for extra flavor.
• Spice Adjustments: Increase gochujang or add red pepper flakes for more heat.
• Serving Ideas: Serve over white rice, brown rice, or buttered noodles. Mashed potatoes also work well.
• Leftover Tips: Store in an airtight container for up to 3 days. Reheat gently on the stove or microwave.

Recipe FAQ,s

1. Can I make Korean pot roast in a slow cooker?
Yes. Cook on low for 6–8 hours until beef is tender.

2. How long should I marinate the beef?
At least 1 hour. Overnight gives the best flavor.

3. Can I use other cuts of beef?
Yes. Chuck roast is preferred, but brisket or shoulder works.

4. Can I skip gochujang?
Yes. The dish is still flavorful. You can add a pinch of red pepper flakes instead.

5. How do I thicken the sauce?
Remove beef and vegetables, then simmer the sauce until it reduces slightly.

6. Can I freeze leftovers?
Yes. Store in an airtight container for up to 2 months. Reheat on the stove over low heat.