Korean Style Pot Roast Recipe
This Korean Style Pot Roast Recipe is rich, tender, and infused with bold, savory-sweet flavors from soy, garlic, ginger, and a hint of heat. The meat slow-cooks until it practically melts, soaking up all those delicious Korean-inspired aromatics. Every bite is comforting, deeply flavorful, and perfect over rice or noodles. A cozy twist on classic pot roast that brings big flavor with minimal effort.
Ingredients
- 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.
Instructions
Step 1: Prepare the Marinade
- In a bowl, mix soy sauce, brown sugar, garlic, ginger, sesame oil, and gochujang if using.
- Stir until sugar dissolves and ingredients combine.
Step 2: Marinate the Beef
- Place the beef in a large resealable bag or dish.
- Pour the marinade over the beef.
- Seal and refrigerate for at least 1 hour. Overnight gives more flavor.
Step 3: Sear the Beef
- Heat a large skillet over medium-high heat.
- Sear the beef on all sides for 2–3 minutes per side.
- This step locks in flavor and adds a golden crust.
Step 4: Slow Cook
- Option A: Slow Cooker
- Place the seared beef in the slow cooker.
- Add vegetables around the beef.
- Pour any remaining marinade over the top.
- Cook on low for 6–8 hours, or until beef is tender.
- Option B: Oven
- Preheat oven to 325°F (165°C).
- Place beef and vegetables in a Dutch oven.
- Add marinade and cover with a lid.
- Bake for 3–4 hours, until beef is fork-tender.
Step 5: Finish the Sauce
- Remove the beef and vegetables from the pot.
- Simmer the remaining liquid on the stove until slightly thickened.
- Pour over the beef and vegetables before serving.
Step 6: Garnish and Serve
- Sprinkle sliced green onions and sesame seeds on top.
- Serve with steamed rice or noodles for a full meal.
Video
Notes
📝 Notes
- Use a well-marbled beef chuck roast for tender, juicy results.
- Fresh garlic and ginger provide the best authentic Korean flavor.
- Brown sugar balances the soy sauce for a perfect sweet-savory sauce.
- Sear the roast before simmering to lock in flavor and color.
- Simmer gently to ensure the meat becomes tender and absorbs the sauce.
- Serve with steamed rice or noodles for a complete meal.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stovetop or in the oven to maintain juiciness.
🍽️ Nutrition Facts (Per Serving)
Calories: ~350 kcal;Carbohydrates: ~12 g;
Fiber: ~2 g;
Sugars: ~6 g;
Protein: ~32 g;
Fat: ~18 g;
Saturated Fat: ~7 g;
Cholesterol: ~95 mg;
Sodium: ~700 mg;
Potassium: ~700 mg;
Calcium: ~30 mg;
Iron: ~4 mg.