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Korean Style Pot Roast

A cozy and savory pot roast that simmers to perfection, delivering tender beef in a glossy, flavorful sauce with just the right amount of spice.
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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, Main Course
Cuisine: Korean
Calories: 500
Ingredients Method Notes

Ingredients
  

Flavor Base
  • 3 to 4 pounds beef chuck roast, patted dry Select a well-marbled cut for tenderness.
  • 2 tablespoons neutral oil for searing Can use vegetable or canola oil.
  • 1 large onion, sliced thick
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 to 2 tablespoons gochujang, to taste Adjust for preferred spice level.
  • 1/3 cup low sodium soy sauce
  • 2 tablespoons brown sugar or honey
  • 1/2 cup beef broth
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 carrots cut into big chunks
  • 2 green onions sliced, for garnish
  • Sesame seeds, for garnish
Optional Add-Ins
  • Add mushrooms, baby potatoes, or a splash of mirin if desired. Customize according to preference.

Method
 

Preparation
  1. Preheat a large Dutch oven over medium-high heat and add oil.
  2. Season the chuck roast with salt and pepper, then sear for 4 to 5 minutes per side until deep brown.
  3. Remove the beef to a plate.
  4. Lower the heat to medium, sauté the onions for 2 minutes, then add garlic and ginger until fragrant.
  5. Stir in gochujang, soy sauce, brown sugar, beef broth, rice vinegar, sesame oil, and the grated pear or apple. Bring to a gentle simmer.
  6. Return the roast to the pot, add the carrots, and cover.
Cooking
  1. Oven Method: Preheat oven to 325°F and cook for 3 to 3.5 hours, turning the roast halfway.
  2. Slow Cooker Method: Transfer everything to a slow cooker and cook on low for 8 to 9 hours or high for 4 to 5 hours.
  3. Instant Pot Method: Use sauté mode to brown the roast, add remaining ingredients, and pressure cook on High for 60 to 70 minutes.
Serving
  1. Once tender, shred the meat, spoon sauce over it, and garnish with green onions and sesame seeds.

Notes

This roast tastes even better the next day, and can be frozen for up to 2 months. Serve with rice, mashed potatoes, or in lettuce wraps for a fun meal.